GLUTEN-FREE TORTILLA

Gluten-free Tortillas made from tapioca, corn and quinoa
Ingredients: Tapioca starch (53%), water, finely ground cornmeal (8%), stabilizers (glycerol, xanthan gum), quinoa flour (4%), amaranth flour, emulsifier (mono and diglycerides of fatty acids), salt. Packed in a controlled atmosphere. Store in a dry and cool place. After opening, keep in the fridge in a closed package and use within 3 days. Suitable for freezing. Thoroughly defrost before use. Country of origin: Spain.
Average nutritional value per 100g: Energy 1136 kJ / 268 kcal, Fats 2.2 g -of which saturated fatty acids 0.7 g, Carbohydrates 58 g - of which sugars 0.3 g, Fiber 3.8 g, Proteins 1.9 g, Salt 1.31g.
Number of servings in the package: 6.
Preparation instructions for 6 Fajita - Ingredients (not included in package): 500g chicken breasts, 2 bell peppers, 1 onion, 1 Old El Paso Fajita spice bag, 1 Old El Paso Salsa jar. Step 1: Slice the chicken, pepper and onion into thin strips. Flat fry the chicken on medium heat until it gets a golden color, then add the pepper, onion and Fajita spice. Fry for 5 minutes on low heat, stirring occasionally. Step 2: Heat up the tortillas either in the microwave or in the oven. Microwave: puncture the package and heat the tortillas 35 seconds at 800 w. Open the package and separate the tortillas. Oven: Heat oven to 140oC (or 120 oC if it is a fan oven). Wrap each tortilla in baking paper and heat for 10 minutes. Keep the tortillas covered until they are ready to serve. Step 3: Serve the warm tortillas with chicken and vegetables, and salsa for dipping.