Chicken and Tomato Flautas (w cashew sour cream and fermented beets)

what you need
8 freshly rolled, 3 by 8 rectangular tortillas
Left over baked chicken and chicken fat, shredded
1 c Small tomatoes sliced in half
1/2 or more of virgin coconut oil for frying
1c cashew sour cream (i like more salt)
1/2c fermented beets
8 romaine lettuce leaves
Salt and pepper to taste

To make Flour Tortillas
1 1/2 c AP Flour
1/2c ancient grain flour
1/3c Kerry Gold Butter
1 1/4tsp ground Celtic Sea Salt
1tsp baking powder
1/4tsp fresh ground pepper
Optional other spices such as TURMERIC, chilli powder, cumin, rosemary, oregano, moringa

1. Mix dry ingredients

2. Melt butter, add it in, mix well.

3. Add water 1/4c at a time until dough comes together, is smooth, not sticky.
   Pic

4. Make dough balls.

5. Using extra flour, flour your counter and rolling pin. Roll 3 by 8 tortillas.

Chicken and tomatoes

1. Add your tomatoes and chicken grease to a skillet w some salt and pepper. After they've cooked a few minutes on high, turn off heat. Add on shredded chicken. Mix well.

2. Heat coconut oil on medium heat or medium low.

3. Add mixture to center of tortillas, long ways. Fold them over.

4. When oil is just smoking add in a few at a time for a minute or less, until well browned, then flip over and cook another minute or less.

5. After your done
   Get your beets and cashew cream served in separate bowls.

Eat w your sides, as desired!