Basics: Spirulina Tortillas

For 6 tortillas INGREDIENTS 1 3/4 cup of rye flour 1 teaspoon of Spirulina 1/2 cup of melted coconut oil 2 tablespoons of melted ghee 1/2 cup of water (you may need more, add it little by little until you get a firm and elastic dough) 1 tablespoon sea salt OPTIONAL SERVING INGREDIENTS TIP: because spirulina tastes so fishy it pairs perfectly with asian flavors. 1 grated carrot 1 chopped chives 1/2 cup chopped broccoli 1 purple onion, cut in julienne 1 teaspoon toasted sesame oil 1 teaspoon of rice vinegar Juice of 1 lemon 1 tablespoon of soy sauce or tamar METHOD 1. In a bowl mix flour with sea salt and spirulina. 2. Melt the coconut oil and ghee and add it to the flour. Stir with a fork to join the flour with the added fat. 3. Gradually add water until it a firm, easy to manipulate, non sticky, elastic dough forms. 4. With the help of a parchment paper, form the tortillas. 5. Cook 2 minutes per side on medium-high heat with a little more coconut oil. 6. For the filling, mix all the vegetables in a bowl and season with sesame oil, rice vinegar, soy sauce and lemon. Serve the tortillas with a little salad on top for a hyper-nurturing lunch loaded with protein!