2 SCD tortillas (found in Every Day Grain Free Gourmet) or brown rice, or whole wheat tortillas.
Fresh spinach
Pesto
Fresh parmesan
White cheddar
Romano cheeses (organic is best)
Sea salt
Spread the pesto thinly on one tortilla, layer the spinach, cheese, and some sea salt. Top with the other tortilla. Toast on griddle, flip, toast. Cut into triangles.
