Healthy Whole Grain Recipes - Posh Plate

Green Goddess Chicken Power Bowls

Jillian Wade — Sun, 03 May 2026 02:08:48 +0000

A fresh, high-protein, 15-minute dinner made with Trader Joe’s shortcuts. These Green Goddess Power Bowls are loaded with wholesome grains, crisp veggies, creamy avocado, grilled chicken, and a bright, herby dressing for a clean-eating meal that actually satisfies.

I love a meal that is easy and quick to make. Just like this 15-Minute Chicken Shawarma Flatbread Melts recipe, this Chicken Power Bowls recipe is super fast and easy. This recipe delivers a fresh meal without much stress. It only takes a few minutes to make and has layers of goodness with juicy chicken, crisp greens, grains, avocado, and a delicious herby Green Goddess drizzle. It’s perfect for busy weeknights when you want a wholesome meal without spending much time in the kitchen.

Ingredients and Estimated Cost

Recipe Cost: $26.05

Per Serving Cost: $6.51

Trader Joe’s grilled lemon pepper chicken brings protein and bold flavor without extra prep. Pre-cooked options keep this recipe fast, though leftover grilled or rotisserie chicken works just as well.
Trader Joe’s frozen brown rice or quinoa adds a hearty base and keeps the bowls filling. Frozen microwave packs save time, though freshly cooked grains or even farro can be used for a slightly chewy texture.
Trader Joe’s Mediterranean-style salad kit OR Romaine gives crunch and freshness. A Mediterranean-style kit adds extras like cabbage or carrots, though simple chopped romaine keeps the flavors clean and flexible.
Cherry tomatoes add brightness and a juicy pop in each bite. Grape tomatoes or chopped larger tomatoes can be easily swapped in.
Avocado brings creaminess that balances the crisp greens and grains. Slice just before serving to keep it fresh, or use guacamole as a quick alternative.
Feta cheese adds a salty finish that pairs well with the herbs in the dressing. Omit for dairy-free bowls or swap with goat cheese for a softer texture.
Trader Joe’s Green Goddess dressing ties everything together with its herby richness. Use your favorite store-bought version or a homemade blend of herbs, yogurt, and lemon.
Sunflower seeds or pepitas add crunch and a nutty flavor. Toasted almonds or chopped walnuts can work as well.
Black pepper finishes the bowls with a little warmth and depth.

How To Make Green Goddess Chicken Power Bowls

Heat the grains, warm the chicken, then layer everything into bowls with fresh toppings and dressing for a quick, balanced meal. Let me show you how:

Heat Grains: Cook the frozen brown rice or quinoa according to the package directions. Divide the grains evenly among four bowls.
Warm Chicken: Heat the sliced chicken in a skillet over medium heat for 2 to 3 minutes until it is warmed through. You can use a microwave instead.
Assemble Bowls: Top each bowl with the chopped romaine, warm chicken, cherry tomatoes, avocado slices, feta cheese, and sunflower seeds.
Add Dressing: Drizzle each bowl with the Green Goddess dressing. Finish with freshly ground black pepper. Serve immediately.

Top Recipe Tips

Prep the Avocado Last. Slice the avocados just before serving to prevent them from turning brown.
Heat the Chicken. Warming the sliced chicken in a skillet for a few minutes improves the flavor and texture of the pre-cooked meat.
Store Dressing Separately: Keep the dressing in a separate container if you plan to eat these bowls later. Keeping the liquid away from the lettuce prevents the greens from becoming soggy.

Recipe FAQs

Can I make these bowls ahead of time?

Because this doesn’t take too long to make, I recommend making it right before serving.

Can I serve this cold instead of warm?

It is delicious either way!

How can I add more protein?

A scoop of cottage cheese, chickpeas, hard-boiled eggs, or more chicken would all make great additions to this dish for extra protein.

Save this recipe for busy days, and share your favorite topping combinations in the comments after you make it.

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Green Goddess Chicken Power Bowls

Quick 15-minute chicken power bowl with Trader Joe’s shortcuts, packed with protein, grains, veggies, avocado, and green goddess dressing.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 625kcal

Author Jillian

Cost $26.05

Equipment

Medium saucepan or microwave-safe bowl
Skillet
Cutting board
Chef’s knife
mixing bowls
measuring cups
Spoon or spatula

Ingredients

1½ pounds Trader Joe’s grilled lemon pepper chicken sliced (about 2 packages)
2 cups frozen brown rice or quinoa heated (about 2 microwave bags)
6 cups chopped romaine or 1 large Mediterranean-style salad kit
1½ cups cherry tomatoes halved
2 large avocados sliced
½ cup crumbled feta cheese optional
½ –⅔ cup Trader Joe’s Green Goddess dressing to taste
⅓ cup roasted salted sunflower seeds or pepitas
Freshly ground black pepper to taste

US Customary – Metric

Instructions

Heat the Grains

Cook the frozen brown rice or quinoa according to package directions. Divide evenly among 4 bowls.
2 cups frozen brown rice or quinoa

Warm the Chicken

Heat the sliced chicken in a skillet over medium heat for 2–3 minutes until warmed through, or microwave until hot.
1½ pounds Trader Joe’s grilled lemon pepper chicken

Assemble the Bowls

Top each bowl with chopped romaine or salad mix, warm chicken, cherry tomatoes, avocado slices, feta cheese, sunflower seeds, or pepitas.
6 cups chopped romaine or 1 large Mediterranean-style salad kit, 1½ cups cherry tomatoes, 2 large avocados, ½ cup crumbled feta cheese, ⅓ cup roasted salted sunflower seeds or pepitas

Add the Dressing

Drizzle each bowl with Green Goddess dressing and finish with freshly ground black pepper. Serve immediately.
½ –⅔ cup Trader Joe’s Green Goddess dressing, Freshly ground black pepper

Notes

Notes & Tips

For lower carbs, swap the grains for cauliflower rice.
For dairy-free, omit the feta.
For extra protein, add a soft-boiled egg.
If meal prepping, store the dressing separately and add the avocado just before serving.

Storage

Store components in airtight containers in the refrigerator for up to 4 days.
Assemble just before eating for the freshest texture.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Farro Soup

Jillian Wade — Wed, 30 Nov 2022 14:33:00 +0000

Farro Soup

This Farro Soup is filled with nourishing herbs, carrots, garlic, lemongrass, meaty mushrooms, and hearty farro. So sip it slowly, enjoy this comforting bowl of soup, and feel nourished from the inside out.

It costs approximately $10.59 to make this soup. The soup makes six servings for about $1.76.

For more wholesome soup and stew recipes, check out my Best Nourishing Chicken Soup with Quinoa and Instant Pot Turkish White Bean Stew.

This soup is packed full of veggies and farro, which adds a nice nutty flavor. The broth-based soup is real comfort food that is rich, hearty, and full of flavors you cannot resist on a chilly night.

Ingredients and Estimated Cost:

Recipe Cost: $10.59

Per Serving Cost: $1.76

¼ cup extra virgin olive oil – $0.43
1 cup red onion – $1.18
¾ cup carrots – $0.32
1 – 8 ounce package White Button or Baby Bella mushrooms – $1.94
1 ½ cups of farro – $4.32
¼ cup parsley – $0.22
¼ cup cilantro – $0.20
1 Tablespoon basil – $0.17
1 Tablespoon lemongrass – $1.42
1 Tablespoon ginger skin – $0.02
3 cloves garlic – $0.12
1 teaspoon smoked paprika – $0.23
1 teaspoon kosher salt – $0.02
8 cups water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in November 2022.

How To Make Farro Soup

First, using a large soup pot, add the olive oil, onions, mushrooms, salt, and pepper and saute until the onions and mushrooms are softened.
Next, add the lemongrass, garlic, ginger, carrots, and smoked paprika and cook for an additional thirty seconds.
Then, add the farro, cilantro, parsley, basil, and eight cups of water. Cover the pot, reduce the heat to medium-low, and cook for about thirty minutes.
Finally, add fresh lemon juice, more fresh chopped parsley, cilantro, and basil before serving.

***For complete recipe instructions, see the recipe card below.

Recipe Variations

If you like a spicy soup, add dried red chili flakes or thin-sliced circles of jalapeno peppers.

If you don’t like cilantro, then add fresh mint instead.

Storage Tips

SERVE: You can leave the soup out for about two hours before it needs to be refrigerated.

STORE: Place the soup in a storage container and store it in the refrigerator for 4-5 days.

FREEZE: Once the soup has cooled, place it in a freezer-safe container or Ziploc bag and freeze for 1-2 months. Defrost in the refrigerator overnight or at room temperature for 2-4 hours.

RE-HEAT: Place the Farro Soup in a saucepan and warm over medium heat until heated through.

Recipe FAQs

What is Farro?

That’s a good question. Farro pronounced [FAHR-oh], according to Food Lover’s Companion, it’s an ancient grain that has been around for over 20,000 years. Wow, that’s a long time!

It’s also a grain cultivated by Egyptians and was a food staple to the Romans as they occupied Egypt. So long story short, this whole grain has been around for years, and it’s going nowhere!

Continuing, here’s what’s in the soup.

What’s in this Nourishing Herby Farro Soup with Mushrooms?

This nourishing bowl of goodness is filled with wholesome ingredients you kind find at your local grocery store, like:

Carrots
lemon
Onions & garlic
Lemongrass
Farro
Mushrooms
Cilantro, basil, and parsley.

Nothing crazy, right?

Farro vs. Quinoa

A significant difference between farro and quinoa is that farro contains gluten, as it is a part of the wheat family. Quinoa, however, is naturally gluten-free and is a seed.

I find that farro is a bit chewier than quinoa. Lastly, quinoa is small and fluffier when it comes to a rice substitute. I eat both. It all depends on your food goals.

More Soup & Stews

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5 from 5 votes

Farro Soup

This Farro Soup is filled with nourishing herbs, carrots, garlic, lemongrass, meaty mushrooms, and hearty farro.

Course Soups

Cuisine American

Keyword farro, healthy whole grain, soup

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 287kcal

Author Jillian

Cost $10.59

Equipment

Measuring cups and spoons
Cutting board
Chef’s knife
soup pot
ladle

Ingredients

¼ cup extra virgin olive oil
1 cup small-diced red onion about 1 small onion
¾ cup small-diced carrots about 2 medium-sized carrots
8 oz White Button or Baby Bella mushroom thin-sliced
1 ½ cup farro
¼ cup freshly chopped parsley
¼ cup freshly chopped cilantro
1 tbsp freshly chopped basil leaves
1 tbsp freshly chopped lemongrass or use the paste
1 tbsp chopped ginger skin peeled
3 cloves garlic minced
1 tsp smoked paprika
8 cups water or low-sodium vegetable broth
1 tsp kosher salt
pepper to taste

FOR SERVING:

lemon juice optional
chopped parsley optional
chopped cilantro optional
chopped basil optional

US Customary – Metric

Instructions

In a large soup pot, over medium-high heat, add the olive oil, onions, mushrooms, salt, and pepper, and sauté until the onions and mushrooms have softened.
Next, add the lemongrass, garlic, ginger, carrots, smoked paprika, and cook for an additional 30 seconds.
When ready, add the farro, cilantro, parsley, basil, and 8 cups of water or any low-sodium broth of choice.
Cover the pot with a lid, reduce the heat to medium-low, and cook until the carrots have softened and the farro has doubled in size, about 30 minutes.
Finally, I like to add a squeeze of lemon juice, and more fresh chopped parsley, cilantro, and basil right at the end. This adds a nice fresh finish.
Enjoy while it's hot.

Notes

Do you like spicy soup? Serve a bowl with dried red chili flakes, or thin-sliced circles of jalapeno peppers.

Do you not like cilantro? Add fresh mint instead.

One of the best ingredients in this farro soup is the lemongrass, so don’t skip it!

Note: the farro will enlarge over time so enjoy right away.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Fall Spinach Salad

Jillian Wade — Fri, 09 Sep 2022 17:43:00 +0000

Fall Spinach Salad

This Fall Spinach Salad has tart apples, fluffy quinoa, crunchy pecans, and a warm fall-inspired sweet, nutty dressing. It’s the perfect autumn salad!

It costs approximately $5.40 to make this salad. The salad serves two, which works out to be about $2.70 per serving.

I love the flavors of the Fall season. So for a delicious Fall-themed dinner, pair this salad with Pumpkin Pasta Sauce and Creamy Pumpkin Lentil Soup.

This Fall Spinach Salad recipe is full of nutrition and flavor. It is a non-pumpkin recipe with apples, pecans, and dried cranberries. I love how customizable this recipe is too. You can easily add in more of your favorite ingredients or remove one you do not care for, and the salad is still delicious.

Fresh ingredients like crisp apples give you a satisfying salad on a crisp Fall day. It is heavenly! The salad is tossed together and then topped with an easy, warm homemade dressing that beats out a store-bought dressing every time!

Ingredients and Estimated Cost:

Recipe Cost: $5.40

Per Serving Cost: $2.70

¼ cup apple juice – $0.04
1 teaspoon lemon zest – $0.04
2 Tablespoons + 1 teaspoon lemon juice – $0.14
4 teaspoons olive oil – $0.20
1 Tablespoon nut butter – $0.04
1 Tablespoon pure maple syrup – $0.33
¼ teaspoon allspice – $0.05
¼ teaspoon kosher salt – $0.01
¼ teaspoon cracked black pepper – $0.02
4 cups spinach – $0.84
1 cup chia quinoa – $1.49
½ cup pecans – $01.42
1 apple – $0.56
¼ cup dried cranberries – $0.22

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Fall Spinach Salad

First, using a mixing bowl, mix the dressing ingredients.
Then, pour the dressing into a saucepan over medium heat. Whisk consistently for about five minutes. Pour the dressing into a mason jar and set aside.
Next, add the spinach to two bowls, followed by the chia quinoa.
Then add the pecans, apples, and cranberries.
Finally, drizzle the salad dressing on top of each salad before serving.

***For complete recipe instructions, see the recipe card below.

Storage Tips

Serve: This salad should be served immediately after drizzling the dressing on top of the salad.

Store: Store the salad in an air-tight container in the refrigerator for up to three days.

Freeze: Salad does not freeze well, so do not freeze this recipe.

Recipe FAQs

Are spinach salads healthy?

Absolutely! Spinach is an excellent way to get in your serving of green veggies. Spinach is full of Vitamins C and K, potassium, and fiber. I love using spinach as the base of my salads because of its health benefits.

How do you cut spinach for a salad?

Using a knife and cutting board, I like to cut the bunch the spinach up on the board into a pile and then slice through the pile with the knife. You do not have to cut the spinach up for this recipe, but sometimes it is easier to eat when the leaves are a little smaller.

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Vegan Recipes

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Fall Spinach Salad

Healthy fall spinach salad with fluffy chia quinoa, apples, pecans, and a warm fall-inspired sweet nutty dressing. It’s the perfect autumn salad!

Course Salads

Cuisine American

Keyword quinoa, salad, spinach

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 756kcal

Author Jillian

Cost $5.40

Equipment

Mixing bowl
Measuring cups and spoons
Zester
saucepan
Cutting board
Chef’s knife

Ingredients

FOR THE WARM DRESSING:

¼ cup apple juice
1 tsp lemon zest about the zest of 1 lemon
2 tbsp and 1 tsp lemon juice about the juice of 1 lemon
4 tsp olive oil
1 tbsp nut butter like peanut cashew, or pecan butter
1 tbsp pure maple syrup
¼ tsp allspice
¼ tsp kosher salt
¼ tsp cracked black pepper or to taste

FOR THE SALAD:

4 cups spinach divided in half
1 cup of chia quinoa*** (see note below) divided in half
½ cup pecans divided in half
1 apple core removed, thin-sliced, dived in half
¼ cup dried cranberries divided in half

US Customary – Metric

Instructions

MAKE DRESSING:

In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken.
When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside.

MAKE SALAD:

Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
Then add the thinly sliced, pecans, apples, and cranberries.

TO FINISH:

Finally, drizzle as much of the dressing onto each salad.
Enjoy immediately.

Notes

How To Make Chia Quinoa:

To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water and a pinch of kosher salt.

Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa, and you will certainly have extra after making this fall salad.

After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.

Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold, about 3-6 hours minimum.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Healthy Tortillas Recipe – Made With Oat and Whole Wheat Flour

Jillian Wade — Thu, 14 Apr 2022 22:44:00 +0000

Healthy Tortillas Recipe – Made With Oat and Whole Wheat Flour

These Healthy tortillas are vegan and made with oat and whole wheat flour. You can make a big batch to eat with dinner or meal-prep them for later. You are going to love their nutty flavor!

I love to make this Instant Pot Mexican Beef, Easy Mexican Salsa, and this Mexican Cauliflower Rice to serve with these Healthy Tortillas.

Healthy Tortillas

Tortillas are a pantry staple. I love having them on hand because they are super versatile. I like to use these to make healthy tortilla wraps, enchiladas, tacos, and pita chips.

However, buying them in the store is not the healthiest option. They are full of refined flour, empty carbs and calories, and all sorts of other things.

Remember, using whole wheat flour is an entirely different ball game than processed white flour. Overall, whole wheat flour contains more fiber, protein, the germ, and the bran—not just the endosperm. So, with that in mind, know that every tip I mention is crucial!

When making doughs of all kinds, it’s all about precision. So first, let’s talk about the ingredients you will need.

Estimated Ingredient Cost:

Recipe Cost: $1.40

Per Serving Cost: $0.23

1 cup rolled oats – $0.44
1 cup whole wheat flour – $0.34
¾ cup lukewarm water – $0.00
1 teaspoon yeast – $0.03
1 teaspoon cane sugar – $0.01
¼ cup olive oil – $0.56
1 teaspoon kosher salt – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

I bet you already have these ingredients in your pantry. Before we begin making the tortillas, I want to talk about the store-bought tortillas (wraps). Below is an image that I took while grocery shopping. Look closely.

Grocery Store Tortillas (Wraps) and What You Need To Know About Them

Again, look carefully. As you can see, not only do the tortillas contain ingredients I have a hard time pronouncing, but more importantly, there are no large brown blistered circles from cooking on a high-heat.

The turkey wrap themselves have them, but there aren’t any on the real ones in the package.

This can indicate that the factory most likely cooked these tortillas (wraps) in a low-heat setting. So now that you know, let’s talk about other essential tips before you attempt to make these delicious homemade tortillas.

Crucial Tips For Making Soft, Pliable Wholegrain Oat Tortillas:

1.) Allow the dough to rest. Resting the dough allows the gluten to relax. Time also allows the ingredients to mesh together, eliminating any dry spots.

This recipe makes 6 tortilla wraps. Each dough ball should fit inside a ⅓ measuring cup. Now, let’s discuss tips for rolling out the dough.

2.) Use parchment paper to help you roll. I like to avoid adding any additional flour or liquid.

The ingredients need to be exact—to a TEE. For this reason, fold and mix with a nonstick spatula. This dough is too sticky for your hands. Remember, do not add any extra flour(s).

When rolling, flip the parchment paper and not the dough. When ready, gently peel back the paper and transfer the rolled dough to the pan. Simple enough.

3.) Do not roll them too thick or too thin. I like to roll each one the same size as the bottom of the pan. This will allow an even distribution of cooking.

4.) Use a Pan with a lid. This will create the perfect environment. Again, we want these tortillas to be moist. This method will trap the moisture—making each one pliable and cooking them from the inside out (this is my favorite tip of all).

5.) Use a nonstick skillet that does not require added oils. You don’t want oily tortilla wraps now, do you?

6.) Cook on low heat. If the heat is too high, the tortilla wraps will overcook, dry out, and crack. We are not using white flour here. Whole grains are more dense and rustic.

The picture below shows a wrap cooked on medium heat (too high). It’s cracked and shows those circular brown spots. That’s not what we are looking for.

THIS IS WHAT YOU DO NOT WANT! And it can happen to you if you skip one single step.

7.) Allow the tortillas to cool completely (preferably in a kitchen towel) before eating. This tip is super important!

Remember these major takeaways when making healthy whole-grain tortillas:

Use a nonstick spatula to mix and fold the dough to avoid adding any additional flour or water.
Allow the dough to rest for a minimum of 45 minutes to an hour.
Roll them out with parchment paper.
Cook on low heat.
Use a nonstick pan with a lid.
Allow the tortillas to cool completely before enjoying them.

How To Make Healthy Tortillas

In a large bowl, whisk together your oat flour, whole wheat flour, yeast, sugar, and salt.
Pour in the lukewarm water and olive oil.
Use a nonstick spatula to mix and fold—resist the urge to knead with your hands. The dough is sticky, and that’s perfectly okay.
Knead with the spatula for about 2 minutes.
Cover the bowl with a towel or plastic wrap and let it rest for 45 minutes (no more than an hour). The dough won’t rise like bread dough—it’s all about relaxing the gluten.
On a nonstick surface (no flour needed!), gently shape the dough into an oval and cut it into 6 equal pieces. Each piece should roughly fit inside a ⅓ measuring cup.
Place each piece on a large sheet of parchment paper and roll it into a thin circle. Don’t worry if they’re not perfectly round—imperfect tortillas still taste perfect.
Heat a nonstick pan over low heat (no oil!). Lay one tortilla in the pan and cover with a lid. Cook for 1–2 minutes, then flip and cook another minute. Watch for dark blisters—that means your heat’s too high.
Let them cool completely before using. If you try to fold them warm, they may crack. Once cool, they’re flexible and ready to use.

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5 from 6 votes

Healthy Tortilla Recipe (vegan)

These Healthy tortillas are vegan and made with oat and whole wheat flour. You can make a big batch to eat with dinner or meal-prep them for later. You are going to love their nutty flavor!

Course Sides

Cuisine American

Keyword tortilla, Vegan, whole grain

Prep Time 1

Cook Time 20

Total Time 1 20

Servings people

Calories 208kcal

Author Jillian

Cost $1.40

Equipment

Liquid measuring cup
Measuring cups and spoons
Mixing bowl
Whisk
spatula
Rolling Pin
frying pan

Ingredients

1 cup rolled oats processed into oat flour (see notes)
1 cup whole wheat flour
1 tsp yeast
1 tsp cane sugar
1 tsp kosher salt
¾ cup lukewarm water
¼ cup olive oil

US Customary – Metric

Instructions

In a large mixing bowl, add the dry ingredients: oat flour, whole wheat flour, yeast, sugar, and salt, and mix with a whisk until evenly distributed.
When ready, add the lukewarm water and olive oil. Remember to mix and fold with a nonstick spatula (do not use your hands; this dough is too sticky!). This will help prevent adding additional flour and water. Knead for two minutes.
Cover the dough with a kitchen towel or plastic wrap for 45 minutes to an hour. The dough will not double in size. The goal is to relax it.
Transfer the dough to a nonstick surface. Don't add flour to the surface. Shape the dough into an oval and cut it into six pieces. Each piece should fit inside a ⅓ measuring cup. Now, let's roll out the dough into tortilla-wrap-like shapes.
Place a dough ball onto a piece of parchment paper large enough to where you can roll out a nice circle size wrap. Try your best to make a nice circle. If unable to, you still tried and still deserve a pat on the back. Now let's cook each one.
Put a nonstick pan over low heat. Do not add oil. Lay the rolled dough on the bottom of the pan. As I mentioned a few times, cover the pan with a lid and cook on low for 1-2 minutes. Flip and continue to cook with the lid on for another minute or so. If you have dark blisters, you know the heat is too high.
Finally, transfer each one to a bowl and wrap them with a cloth towel. This will help keep them moist and soft without the excess condensation that might make them soggy.
Repeat until you have made all of your delicious flatbread tortillas.
Enjoy once thoroughly cooled down; otherwise, they will not be as pliable. Serve with dinner, or use them as a wrap for any of your favorite sandwiches.

Notes

To make oat flour, add 1 cup of rolled oats into a high-speed blender and process until a flour-like consistency forms (about 1-2 minutes). After transferring the oat flour to a bowl, I like to break up any lumps that develop during the process.

Nutrition

What ingredients do I need to make healthy tortillas?

There are no crazy ingredients in here! No lard, and completely vegan.

Rolled oats, turned into oat flour
Wholewheat flour
Yeast
Cane sugar
Kosher salt
Olive oil

More Vegan Recipes

Posh Plate - Healthy Feel-Good Recipes