Yesterday morning, my husband called and asked if we had time to meet for lunch. This is a rare event, it is not often that he is able to escape work during the day, so of course I packed a quick meal for Charlotte and the kids and I jumped in the van to meet him at one of his favorite restaurants, Rubio’s. Rubio’s serves tacos (mostly fish) and burritos, that’s about it. I already had cooked chicken set aside in the freezer for Charlotte and I recently tried the low carb tortillas as bread crumbs on the avocado fries, so I had them on hand as well. I thought this was a great opportunity to use the tortilla as it was intended to be used, and boy was she one happy girl!
I can not take credit for the tortilla trick that I’m sharing, I also can not remember who first shared the idea on the keto yahoo group, so if it was you, let me know… I would love to give credit where credit is due! Charlotte is at a 3.5:1 ratio, so this still does not allow for many carbs in her meals. You would think a full size round tortilla would be out of the question, BUT if you heat the tortilla in the microwave for a few seconds until it is warm a flexible, you will notice that it has layers that you can pull apart. You have to be careful, but you can slide a knife in the tortilla and then carefully pull it apart into two thin layers. One side will be thicker than the other, I used the very “tissue” thin side. It weighed just over 11g, so that is how much I calculated for the recipe. Amazingly, even though the tortilla was used in this meal, the meal ended up over her recommended protein and below the recommended carbohydrate allowance!
The rest of the meal was easy, just basic taco ingredients. I did use only oil for the fat, knowing that it would not take away from the carbohydrate allowance for the meal. You can see the 2 syringes in the background. I always recommend trying to teach your keto kid to take oil like a medication in a syringe, once they get it down it makes simple meals easy to prepare and traveling with oil very convenient.
Lastly and most importantly, the low carb tortillas are, *a very special treat* for Charlotte. I use them no more than once per month since this is a new item for her. I am always very cautious when using low carb products for reasons like this, please read this carefully (CLICK HERE)! In fact the tortillas are the only low carb product we have used since starting the diet 2 years ago. ALWAYS ask your dietitian before incorporating items like these into the keto diet!
(sorry for the horrible pictures, it was packed in there at lunch time, and I looked like a crazy person between unrolling my own tortilla, weighing avocado I got from the restaurant, setting syringes of oil on the table and photographing food before I would let my kids eat… But I don’t care about the strange looks, Charlotte got to eat a taco!)
11g low carb tortilla, pealed into thin layers (I am using La Tortilla Factory low carb, high fiber original with whole wheat)
15g cooked chicken breast
20g fresh avocado
15g tomato, diced small
7g Hellmann’s Mayonnaise
10g coconut oil
10g olive oil
I used 10g of the “free” iceberg lettuce in this to add bulk
Heat and separate the tortillas into layers as described above. They will be fragile, but it did hold together. If you are not serving them immediately, lay it flat on plastic wrap and roll up so it does not dry out.
Spread the mayonnaise on the tortilla and top with the chicken, avocado, tomato and lettuce (if using). Season with salt and pepper.
Roll the taco up and eat! Cut it into smaller pieces for younger children.
Serve the oil or other chosen fats on the side.