Ingredients:
- 1 large cassava flour tortilla grain-free, gluten-free
- 1/2 lb ground grass-fed beef or ground turkey
- 1/2 cup diced tomatoes
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, sliced
- 1/4 cup paleo-friendly cashew queso see instructions below
- 1/4 cup paleo-friendly guacamole
- 1/4 cup shredded lettuce
- 1 tablespoon coconut oil
- Salt and pepper to taste
Instructions:
In a skillet, heat the coconut oil over medium heat
Add the diced onion and red bell pepper, and saut for 2-3 minutes until they start to soften
Add the ground beef or turkey, and cook until browned and cooked through, breaking it apart with a spatula as it cooks
Season the meat mixture with salt and pepper to taste, and then stir in the diced tomatoes
Cook for an additional 2 minutes
To assemble the crunchwrap, place the cassava flour tortilla on a clean surface
Spread the paleo-friendly cashew queso in the center of the tortilla, leaving some space around the edges
Layer the cooked meat mixture, sliced avocado, sliced black olives, chopped cilantro, shredded lettuce, and paleo-friendly guacamole on top of the cashew queso
Fold the edges of the tortilla towards the center, creating a hexagonal shape with the filling enclosed
Heat a clean skillet over medium-high heat, and place the assembled crunchwrap seam-side down
Cook for 2-3 minutes until the bottom is golden brown and crispy
Carefully flip the crunchwrap and cook for an additional 2-3 minutes until the other side is crispy and golden brown
Remove from the skillet, let it cool for a minute, and then slice it in half
Serve your Paleo Crunchwrap Supreme with additional guacamole and enjoy!

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