I love having tortillas on hand for taco Tuesday & wraps, especially for breakfast, which is good any meal of the day (in my opinion). If you’re looking to sneak in an extra helping of veggies or lesson the carb load of your next taco or wrap, try making a batch of these low-carb zucchini tortillas. They keep well and are yummy reheated in the oven. I like melting some grass-fed cheese on top (broil on low for just a minute) then top with scrambled eggs, wilted & seasoned kale, avocado, and tomatoes. YUM! INGREDIENTS:  4 cups grated zucchini or combo of…

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