Quench Wrap

From a YouTube video Watch the original

Ingredients

• 2.5 cups whole wheat flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup olive oil
• 1 cup warm water
• Chicken breast
• Cumin
• Chili powder
• Smoked paprika
• Salt
• Lemon
• Garlic
• Fresh cilantro
• Sweet potato
• Carrot
• Cauliflower
• Garlic
• Green chili
• Store-bought salsa
• Nutritional yeast
• Chickpea water
• Tostada
• Iceberg lettuce
• Tomatoes

Instructions

1. Mix whole wheat flour, salt, and baking powder in a bowl. Add olive oil and warm water. Knead on a flat surface until a smooth dough is formed. Cover and rest for 45 minutes. Divide and roll into a tortilla disc. Cook on both sides.
2. Combine cumin, chili powder, smoked paprika, salt, lemon juice, minced garlic, olive oil, and fresh cilantro in a bowl. Marinate chicken breasts in a ziploc bag. Bake in the oven for 30 minutes at 220 Celsius.
3. Boil sweet potato, carrot, and cauliflower until mushy. Blend in a food processor with garlic, green chili, store-bought salsa, nutritional yeast, and chickpea water.
4. Brush tostada with oil and salt. Toast in the oven until golden brown.
5. Assemble the quench wrap by placing chicken on top of the tortilla, adding fake nacho cheese sauce, baked tostada, iceberg lettuce, diced and salted tomatoes, more sauce, and a smaller tortilla on top. Fold the tortilla multiple times and toast in a hot pan to seal the edges.
6. Enjoy the quench wrap!

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