Satisfy Your Cravings with Our Scrumptious Burrito Recipe
Looking for a healthier alternative to traditional flour tortillas? Look no further than this Gluten-Free SCD Mexican Burrito Wrap recipe. Made with coconut flour, cassava flour or red lentil flour, these grain-free tortillas are perfect for those following a specific carbohydrate diet or a gluten-free lifestyle.
Whether you’re in the mood for a breakfast burrito filled with eggs and cheese or a hearty chicken or vegetarian burrito loaded with veggies, this recipe is versatile enough to suit all tastes. Plus, you can rest easy knowing that these tortillas are free of dairy and low in carbs.
As someone who is passionate about nutrition and healthy cooking, I have spent years perfecting this recipe so that it delivers on both taste and nutrition. So if you’re ready to add some spice to your meal rotation, let’s dive in and discover how to create your own delicious and nutritious homemade burrito wraps.
Why You’ll Love This Recipe
Looking for a delicious and healthy gluten-free burrito wrap that will satisfy your cravings? Look no further than this amazing Gluten-Free SCD Mexican Burrito Wrap Recipe! You’ll love it for all sorts of reasons, from the sheer tastiness of the dish to the health benefits it provides.
This recipe is perfect for anyone looking for a gluten-free, grain-free, dairy-free, low-carb burrito wrap option. It’s also great for those following a Specific Carbohydrate Diet (SCD), as it contains no refined sugars or grains.
Made from nutrient-dense ingredients like coconut flour and red lentil flour, this burrito is packed with protein, fiber, vitamins, and minerals. And with an option to add juicy chicken or flavorful spinach, you can easily customize it to your liking.
But that’s not all to love about this recipe! It’s easy to make at home and comes together in just under 30 minutes. Plus, it’s incredibly versatile – perfect for breakfast, lunch, or dinner!
And let’s not forget about the taste! The flavors of zesty tomato, sweet bell pepper, spicy cayenne pepper, and savory onions create a fiesta in your mouth. The wrap itself is soft and slightly chewy with just the right texture that mimics tortillas made from wheat flour.
So whether you’re looking for a healthy option for your family or hosting a party with friends who follow different dietary restrictions this gluten-free SCD Mexican burrito wrap recipe is sure to impress everyone at the table. Try it out today and enjoy a delicious, healthy meal full of bold flavors and nutritious ingredients.
Ingredient List
Gluten-free Tortillas: You will need 2 cups of coconut flour, 3 eggs, 1 tsp of salt and 1 cup of water. Mix everything in a bowl and make medium-sized balls from the dough, then flatten them using a tortilla press or rolling pin. Preheat a skillet over medium heat, cook tortillas for about 30 seconds on each side until they are slightly golden.
Red Lentil Tortillas: If you prefer legumes instead of coconut flour, you can make red lentil tortillas from 1 cup boiled or pureed red lentils, 1 egg, 1 minced garlic clove, and ½ tsp salt. Mix everything with enough water to get a dippable consistency. Grease a hot skillet with some oil and ladle ¼ cup batter each time to make medium tortillas.
Burrito Ingredients: For the filling, you will need diced and roasted red bell peppers and zucchini, chopped fresh tomatoes, and diced cooked chicken or left-over roasted vegetables like sweet potato or squash. Sautee some onion and minced garlic clove in a pan with butter or avocado oil until fragrant, add the veggies and chicken or vegetable leftovers, season with cumin and cayenne pepper.
Optional Toppings: Top everything off with shredded cheddar cheese, garlic-spiked guacamole, raw or sauteed spinach, salsa sauce, chopped cilantro leaves or diced jalapenos.
Note: Check food labels while buying gluten-free ingredients as some foods may contain trace amounts.
The Recipe How-To
Let’s dive into the recipe itself. I must say that this gluten-free SCD Mexican burrito wrap is one of my favorite recipes of all time! The good news is that it’s easy to make and full of flavor. Here’s what you’ll need and how to put it all together.
Ingredients
For the wrap:
- 1/4 cup coconut flour
- 1/4 cup cassava flour
- 2 eggs
- 1/2 cup water
For the filling:
- 2 cups dried kidney beans, soaked overnight, cooked, and drained
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Cheddar cheese or dairy-free cheese alternative
Instructions
Step 1: Make the tortillas
- In a bowl, whisk together the coconut flour, cassava flour, eggs, and water until well combined.
- Heat a nonstick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot pan, tilting the pan until the batter covers the entire surface.
- Cook for about 2 minutes or until the surface starts to bubble and the edges begin to lift from the pan.
- Use a spatula to flip the tortilla over and cook for another minute.
Repeat with remaining batter until you have made as many tortillas as needed (usually around six).
Step 2: Prepare the filling
- In a skillet over medium heat, sauté onion and garlic in butter until tender.
- Stir in cooked kidney beans along with red bell pepper and zucchini.
- Add cayenne pepper (if using) and salt and pepper to taste.
- Cook until vegetables are softened, about 5-7 minutes.
Step 3: Assemble the burritos
- Lay a tortilla flat on a plate.
- Spoon about 1/4 cup of the bean mixture onto the center of the tortilla.
- Top with shredded cheddar cheese or dairy-free alternative.
- Fold two opposite sides of the tortilla toward the center, then roll tightly from bottom to top.
Repeat with remaining tortillas and filling.
Tips
- The tortillas can be made ahead of time and stored in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
- You can substitute almond flour for the coconut flour and cassava flour, but you may need to adjust the amount of water needed.
- For a vegan option, omit the eggs from the tortilla recipe and use a flaxseed egg instead.
- Serve with a side of guacamole, salsa, or sour cream (if not dairy-free).
Substitutions and Variations
Looking for some substitutions or variations to make this gluten-free SCD Mexican burrito wrap recipe even more personal to your taste? Here are some suggestions:
– Tortillas: You can substitute the coconut flour tortillas with cassava flour tortillas, almond flour tortillas, or red lentil tortillas. These options will provide you with different flavors and textures that you may prefer.
– Filling: There are a lot of possible fillings for this recipe. You can swap chicken with any other protein such as beef, pork or tofu. If you’re looking to make it vegetarian, then add spinach, onions, and mushrooms.
– Spices: Feel free to add other spices into the mix like paprika, chili powder, cumin or oregano to give the filling more flavor.
– Cheese: For a dairy-free option, omit the Parmesan and cheddar cheese from the recipe. Instead, you can add nutritional yeast flakes to replace the cheese flavor.
– Vegetables: Don’t be scared to play around with different vegetable fillings. Red bell peppers, zucchini and tomatoes are a great option but try adding grated carrot or diced avocado if you want some extra crunch!
– Low Carb: If you want a low-carb version of this recipe then alter the tortilla grain element completely by removing beans altogether and opting for a baked egg wrap instead.
Whether you want a gluten-free wrap recipe, dairy-free free version, low-carb tortilla recipe substitute or paleo-style burrito wrap; adding your personal touch will help make this already-delicious recipe one-of-a-kind!
Serving and Pairing
Once you’ve created these delicious Gluten Free SCD Mexican Burrito Wraps, it’s time to dig in! These burritos are versatile and can be served any time of day, whether for breakfast, lunch or dinner.
For breakfast, I suggest pairing the burrito with a side of fresh fruit and coffee or tea. The spicy kick of the burrito will give you the energy boost needed to start your day.
For lunch or dinner, serve the Mexican burrito wrap on a bed of greens such as spinach or lettuce, and top with sliced avocado or guacamole. Pair it with a side of Mexican-style rice and beans to complete the meal.
For a vegetarian option, remove the chicken and add extra veggies such as sweet potato or more zucchini. You can also replace the chicken with sliced portobello mushrooms for a meaty flavor.
If you have leftovers, these burritos make great frozen meals that can be reheated easily in the oven or microwave. Store them in an air-tight container and they will last up to three months in the freezer.
No matter how you choose to serve them, these Gluten Free SCD Mexican Burrito Wraps are sure to become a staple in your recipe rotation.
Make-Ahead, Storing and Reheating
One of the benefits of this gluten-free and dairy-free Mexican burrito wrap recipe is how well it stores and reheats. If you’re someone who likes to meal prep or make a bunch of tasty burritos ahead of time, then this recipe is perfect for you. Here are some tips for make-ahead, storing, and reheating.
Make-Ahead:
You can prepare the filling the night before and stored it in an airtight container in the fridge. This way, all you have to do the next day is assemble and cook the burritos. It saves a lot of time, especially if you’re in a rush in the morning.
Storing:
If you want to store your burrito wraps for a few days, wrap them tightly with plastic wrap and place them in an airtight container or resealable bag. They should stay fresh for up to four days in the refrigerator.
Reheating:
To reheat your burritos, remove them from their storage containers and wrap them in damp paper towels. Then place them on a microwave-safe plate and microwave for two minutes until heated through. Alternatively, you could heat them up in a preheated oven at 350°F for 20 minutes.
Whether you’re packing your lunch for work or just want to enjoy a quick dinner after a long day, these burritos are perfect for just about any occasion. With all of these useful tips, you’ll have no problem making these delicious gluten-free and dairy-free Mexican burrito wraps every week!
Tips for Perfect Results
When it comes to making gluten-free and dairy-free recipe, it’s important to pay attention to every detail to ensure perfect results. Here are some tips that will help you create the best possible Gluten-Free SCD Mexican Burrito Wrap Recipe:
1. Don’t overcook the tortillas: As gluten-free tortillas can be more delicate than traditional flour tortillas, it’s essential not to overcook them. Otherwise, they can become too crispy and even break apart.
2. Use hot and humid towels: When it’s time to assemble the burrito wraps, using humid and warm towels will allow the tortillas to stay flexible without tearing or breaking as you fold them.
3. Add more spices if necessary: This burrito wrap recipe calls for a mild spice blend, but if you like your burritos with an extra kick, add more cayenne pepper or even jalapeños!
4. Don’t add too much filling: Avoid overpacking your burrito wraps with too much filling; otherwise, they can quickly become challenging to roll and might break apart. Instead, use moderate portions of vegetables, beans, meat or chicken for a harmonious flavor balance.
5. Customize your ingredients: This recipe is versatile and allows you to customize the ingredients based on your likings or dietary restrictions. Feel free to experiment with different vegetables or protein options such as spinach or chicken for vegetarian or vegan-friendly options.
By following these tips and tricks for Gluten-Free SCD Mexican Burrito Wrap Recipe, you’ll be sure to create a delicious and healthy meal that can impress anyone at any time!
Bottom Line
In conclusion, I hope this Gluten Free SCD Mexican Burrito Wrap Recipe has inspired you to get creative in the kitchen while staying healthy and mindful of your dietary restrictions. With nutrient-rich ingredients like red bell pepper, tomatoes, zucchini, eggs, dried kidney beans and lean protein sources like chicken, this recipe is sure to fuel your body with the nutrition it needs.
By making substitutions for gluten-free and dairy-free alternatives and using specific carbohydrate diet-friendly ingredients like coconut flour and cassava flour tortillas, we can all enjoy a delicious burrito wrap without worrying about negative health impacts.
Don’t be afraid to experiment with different ingredients or customize this recipe to fit your taste preferences – the possibilities are endless! Whether you’re making breakfast burritos, vegetarian burritos or frozen burritos for later use, this recipe is sure to impress.
So why not give it a try? With all the benefits of a healthy diet and delicious Mexican food flavor packed into one convenient wrap, you won’t regret it!
Gluten Free Scd Mexican Burrito Wrap Recipe
Ingredients
- 2 cups dried kidney beans
- 1 tablespoon butter
- 1/4 teaspoon minced garlic clove
- 1 onion, finely diced
- 1/8 teaspoon cayenne pepper
- 1/2 tablespoon dried coriander leaves
- 1 zucchini, finely chopped
- 1 tomatoes, finetly chopped
- 1 red bell pepper, seeded and finely chopped
- 225 g cheddar cheese
- 2 tablespoons shelled pistachios, ground
- 8 eggs
- 2 cups almond flour
- 20 g parmesan cheese, finely grated
- 50 g butter, for cooking wraps in
- 6 tablespoons water, only use as much as required
Instructions
- 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.
Add Your Own Notes
Nutrition
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