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1 package Siete Grain Free Cassava Flour Tortillas
1 lb Chicken Breast, diced small
3 tbsp Olive Oil plus ¼ cup
3 Garlic Cloves, minced
2 cups Fresh Spinach
¼ cup Cashews
1 cup Water
½ cup Parmesan Cheese (Optional)
Salt and pepper to taste
2 cups Grape Tomatoes, cut in half
1/2 tbsp Red Pepper Flakes
1 tbsp Agave Nectar
Preheat the oven to 350º F. Heat a skillet over medium heat. Add 3 tablespoons of olive oil and add diced chicken.
Cook chicken until golden brown. Add garlic and spinach. Blend cashews with water and add to pan. Combine until sauce thickens. Add cheese.
Season sauce with salt and pepper and set aside. In a small sauce pan, add ¼ cup of oil, red pepper flakes, and halved tomatoes. Cook over medium heat until tomatoes start to soften. Add agave, sea salt to taste, and remove from heat.
Heat a skillet over medium heat and heat tortillas until pliable, about 10-15 seconds per side. Cut each tortilla in half, fill center, and fold, forming a triangle.
Place each crepe on a baking sheet and top with cooked tomatoes. Top with more cheese if desired. Bake for 15 minutes and serve.
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