Leftover Turkey Tostadas

It's difficult for me to eat the same turkey meal over and over and over so I try to get a little creative when it comes to Thanksgiving leftovers.  In this dish, I made some simple paleo tortillas, topped them with salsa, turkey and cheese, and added a garnish of arugula.  They were full of warm Mexican flavors that hit the spot for lunch.  Looking for creative leftover recipes?  Try this!

You can turn anything into a tostada!

Tostada Ingredients:
1c shredded cooked turkey
1/4c salsa
a handful of arugula
1/4c shredded mexican cheese (optional)
4 paleo tortillas (recipe found on my blog here or below or substitute with a store bought tortilla of your choice)

Tortilla Ingredients:
2tbs coconut flour
1/2tsp cumin
1/4tsp chili powder
2 large eggs, beaten
1/3c water
1tsp fresh lime juice

Directions:
1. Preheat a griddle to 350F or heat a saute pan on medium high.  Mix dry tortilla ingredients.  Mix wet ingredients separately.  Slowly pour the wet into the dry, stirring constantly so no lumps form.  Pour in 1/4c increments onto the griddle.  Cook for 2 minutes or until browned on one side, then flip and cook until browned on the other side.  They will look like thin pancakes at this point.
2. Preheat your oven to broil.  Set your tortillas on a baking sheet about 4" away from the heat source at the top of your oven and cook a few minutes per side, or until nicely browned and starting to blacken.  Remove from heat, spread with salsa then arugula then turkey and sprinkle with cheese.  Return to the oven and broil until cheese browns, a few minutes more.  Serve hot.