1. Home
  2. Detail

@anxietyrelief121472: #satisfyingvideos #views #fyppppppppppppppppppppppp #viewsproblem #trending

anxiety relief
anxiety relief
Open In TikTok:
Region: PK
Friday 09 October 2026 11:47:30 GMT
857
73
1
0

Music

Download

No Watermark .mp4 (9.67MB) No Watermark(HD) .mp4 (9.67MB) Watermark .mp4 (9.67MB) Music .mp3

Comments

maherbankhan645
Aizal jan :
❣️❣️❣️🥰🥰🥰
2026-10-09 12:03:35
0
To see more videos from user @anxietyrelief121472, please go to the Tikwm homepage.

Other Videos

Mura lang, pero maganda na! #gymbag #sportsbag #shoulderbag #bag #squarebag
Mura lang, pero maganda na! #gymbag #sportsbag #shoulderbag #bag #squarebag
Day 5: TATE LANGDON #ahs #tatelangdon #halloweenmakeup #americanhorrorstory
Day 5: TATE LANGDON #ahs #tatelangdon #halloweenmakeup #americanhorrorstory
Late night Taco Bell 🤭 #tacobell #order #fresco #style #latenight
Late night Taco Bell 🤭 #tacobell #order #fresco #style #latenight
Summer loading… #HSV #r8 #maloo #carsoftiktok #fypシ
Summer loading… #HSV #r8 #maloo #carsoftiktok #fypシ
@Chobani AU Inspired Breakfast Burrito Ingredients For the Tortilla: 1 ½ cups plain flour 2 tbsp Chobani Natural Greek Yogurt ⅓ cup lukewarm water 2 tbsp avocado oil 1 tsp salt Yogurt Sauce: 1 cup Chobani Natural Greek Yogurt 1 small bunch coriander 1 garlic clove ½ jalapeño 1 tsp honey Juice from ½ lime salt and pepper to taste Pico de Gallo: 4 Roma tomatoes, diced and deseeded 1 jalapeño, finely diced ½ large red onion, finely diced 10g chopped coriander Juice from 1 lime Pinch of salt and cracked black pepper to taste Eggs & Filling: 4–5 eggs, whisked 1 tbsp nduja 1 tsp coconut oil Potatoes: 3 white potatoes, peeled and diced 1 tsp each of onion powder, garlic powder, cumin, sweet paprika, salt, and oregano 2 tbsp olive oil Method Mix the flour, Chobani Natural Greek yogurt, salt, water, and avocado oil until combined. Knead until a smooth dough forms. Let rest in a bowl for 15 minutes. Toss the diced potatoes with olive oil and spices. Spread them on a baking tray and roast in a 190°C oven for 30 minutes. Combine the diced tomatoes, jalapeño, red onion, coriander, lime juice, salt, and pepper in a bowl. Stir to combine and set aside. Blend all sauce ingredients until smooth and vibrant green. Transfer to a squeezy bottle if desired. Divide the dough into roughly 110g portions and roll into balls. Flatten with your fingers, then roll out into thin, round tortillas on a floured surface. Heat a pan until hot, cook each tortilla until it bubbles, then flip. Keep the cooked tortillas warm in a clean towel. Heat a tablespoon of olive oil in a hot pan. Add the nduja and cook for about a minute. Pour in the whisked eggs, stirring to combine, then set aside. Lay a tortilla flat, add a layer of eggs, followed by Pico de Gallo, roasted potatoes, and a drizzle of the yogurt sauce. Fold in the sides, then roll tightly. Lightly toast the burrito in a pan for extra crunch if desired. Enjoy your burrito! 🌯 *recipe makes 3 burritos AD #yogurtrecipes #highproteinsbreakfast #highprotein #yogurtbreakfast
@Chobani AU Inspired Breakfast Burrito Ingredients For the Tortilla: 1 ½ cups plain flour 2 tbsp Chobani Natural Greek Yogurt ⅓ cup lukewarm water 2 tbsp avocado oil 1 tsp salt Yogurt Sauce: 1 cup Chobani Natural Greek Yogurt 1 small bunch coriander 1 garlic clove ½ jalapeño 1 tsp honey Juice from ½ lime salt and pepper to taste Pico de Gallo: 4 Roma tomatoes, diced and deseeded 1 jalapeño, finely diced ½ large red onion, finely diced 10g chopped coriander Juice from 1 lime Pinch of salt and cracked black pepper to taste Eggs & Filling: 4–5 eggs, whisked 1 tbsp nduja 1 tsp coconut oil Potatoes: 3 white potatoes, peeled and diced 1 tsp each of onion powder, garlic powder, cumin, sweet paprika, salt, and oregano 2 tbsp olive oil Method Mix the flour, Chobani Natural Greek yogurt, salt, water, and avocado oil until combined. Knead until a smooth dough forms. Let rest in a bowl for 15 minutes. Toss the diced potatoes with olive oil and spices. Spread them on a baking tray and roast in a 190°C oven for 30 minutes. Combine the diced tomatoes, jalapeño, red onion, coriander, lime juice, salt, and pepper in a bowl. Stir to combine and set aside. Blend all sauce ingredients until smooth and vibrant green. Transfer to a squeezy bottle if desired. Divide the dough into roughly 110g portions and roll into balls. Flatten with your fingers, then roll out into thin, round tortillas on a floured surface. Heat a pan until hot, cook each tortilla until it bubbles, then flip. Keep the cooked tortillas warm in a clean towel. Heat a tablespoon of olive oil in a hot pan. Add the nduja and cook for about a minute. Pour in the whisked eggs, stirring to combine, then set aside. Lay a tortilla flat, add a layer of eggs, followed by Pico de Gallo, roasted potatoes, and a drizzle of the yogurt sauce. Fold in the sides, then roll tightly. Lightly toast the burrito in a pan for extra crunch if desired. Enjoy your burrito! 🌯 *recipe makes 3 burritos AD #yogurtrecipes #highproteinsbreakfast #highprotein #yogurtbreakfast
📍 Restaurant location: Dave's hot chicken
📍 Restaurant location: Dave's hot chicken

About

Legal