Type what you have

Ingredients

• ✓ low-carb flour tortilla
• olive oil
• lemon juice
• orange bell pepper
• red onion
• salt
• halloumi cheese
• hummus
• spinach
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
5. 5 Brush halloumi cheese slices with remaining oil mixture.
6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Ingredients

• ✓ low-carb flour tortilla
• lime
• chile-garlic sauce
• onion powder
• garlic powder
• mayonnaise
• sour cream
• green onion
• cilantro
• broccoli coleslaw mix
• lime
• honey
• cider vinegar
• rice vinegar
• olive oil
• soy sauce
• ginger
• salt
• garlic
• chicken breast
• red pepper flakes
• sesame oil
• onion powder
• ginger
• soy sauce
• brown sugar
• olive oil

Instructions

1. 1 Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
2. 2 Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
3. 3 Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
4. 4 Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
6. 6 Cook in the preheated oven until warm, 3 to 5 minutes.
7. 7 Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

By A K