Gluten Free Scd Mexican Burrito Wrap Recipes

GLUTEN FREE SCD MEXICAN BURRITO WRAP

Steps:

• Soak dried kidney beans overnight, rinsing and replacing water if you can see bubbles in it from released gases. Next morning (in fresh water) lightly boil the dried kidney beans for about an hour and a half until they are soft and cooked through.
• Saute garlic and onion in a tbsp of butter for 3 minutes, add corriander and cayenne pepper.
• Add zucchini, tomato and bell pepper and continue stirring until soft, about 15 minutes.
• Remove pan from heat and add cooked Kidney Beans and cheddar cheese and stir until cheese melts.
• Place this mixture to one side in a sealed bowl to retain heat.
• Combine the pistachios, eggs, almond flour and parmesan cheese to create the burrito wrap batter. If the consistency doesn't seem to be quite right (it should be like pancake consistency) add water 1 tbsp at a time, stopping when you have the right consistency. I usually add 2 to 3 tbsp to mine.
• Use the reserved 50g of butter to cook the wraps. Using a 1/2 cup measure, drop a half cup into the buttered pan and use an egg flip to kind of drag the mix out to form a large circle. (If you don't drag it out it will stay in a big clump in the middle of the pan.).
• When the bottom is lightly browned, flip the wrap over and cook the other side.
• Spoon 1/6 of the filling mixture on top of this wrap and wrap it up around to kind of make a long cylinder and serve immediately or keep in a warming bowl, just long enough to get all six cooked then serve immediately.
• Continue on cooking the wraps until all 6 wraps are cooked.

BURRITO WRAPS

Steps:

• Combine dressing mix with chicken, sour cream and salsa in saucepan.
• Stir over medium heat until sauce and chicken are hot.
• Spoon the chicken mixture down the center of each tortilla, add desired toppings and fold sides over middle.

GLUTEN FREE BUCKWHEAT WRAPS

Steps:

• Pour carrot juice into a bowl.
• Whisk in the buckwheat flour until combined.
• Whisk in the arrowroot and season with the nutmeg and sea salt.
• Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
• Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
• Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
• Cool the wraps on a plate and store between sheets of grease-proof paper.
• Store wrapped in the fridge for up to 3 days.
• Makes 10 wraps.
• NOTES:.
• Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
• Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
• Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.