Are you the kind of person who eats something mind blowing at a restaurant and obsesses over it in order to figure out how replicate it at home, or is this just me? I would be as big as a house if I ate out at a restaurant every time I wanted to, so I quell this desire somewhat by making my favorite restaurant items myself, with ingredients and portions that I can control, rather than allowing all those hidden fats and salts take over my life, and my wardrobe. And if there’s bread, pizza crust, tortillas or pita bread involved in the dish, you can be sure I’ll make it with Flatout flatbread to make it even healthier.

The best part of this obsession is that after awhile you become sort of a decent home cook, and, with enough reading and practice, trial and error, your everyday cooking improves. And there isn’t as much styrofoam in your refrigerator, which is a good thing!

My better half, bless his heart, loves Mexican food, in particular, tacos. And we are lucky because our neighborhood taqueria is walkable (or rollable, in case we are too full to walk) and really, really good. Over the months we’ve eaten there, I’ve branched out and tried lots of other menu items, and settled on my favorite thing, a torta. It’s a sandwich with taco ingredients: chorizo, avocado, beef, and even egg.

It’s easy to make myself, so you had better believe this gets a steady flatbread rotation in our house! Chorizo packs a wallop of flavor in small amounts, and loaded into a flatbread Foldit with avocado and jicama for crunch makes for a very satisfying midday snack. It even works well on a panini press, if you have one rattling around in your cabinet. Flatbread takes the guilt out of it, and you won’t feel like rolling anywhere afterwards; you’ll be pleasantly full without a check today at the end of dinner.

Amy at Flatout