Wheatgrass juice is not for smoothies only! Infusing your tortillas or any dish like soup, dressings, sauces, and desserts gives you a whopping 300% of your daily needs for iron in addition to a healthy dose of protein, potassium, calcium, vitamins A and C. The sprouts also add extra antioxidants and potassium, an electrolyte essential for muscles. These tortillas make a great foundation for the Chipotle Turkey or vegan burgers but can also be served with the Garden of Chili or on Taco Tuesdays with your favorite salsa.
Servings: 4 tortillas
1 cup Pan white corn meal
1 ¼ cup warm water
1/8 cup wheatgrass juice
¼ cup alfalfa clover sprouts or sprouts of your choice
1 Blend cornmeal with hot water, add wheatgrass juice.
2. Divide tortilla dough, use tortilla press or your hands to flatten with rolling pin between two parchment or wax sheets of paper.
3. Grill on smokeless griddle or stovetop griddle until brown on both sides, about 8-10 minutes.