Author Notes
I am a sucker for anything "burrito". So, when I recently discovered paleo coconut wraps, my mouth dropped! The wraps are gluten free, have only 4g net carbs, and 3 ingredients. Plus, they have a hint of sweet coconut which balances well with savory/ spicy flavors. —handsandforks
Ingredients
- What's inside the wrap
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coconut oil spray or 1 tsp coconut oil
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1/2
green bell pepper (chopped)
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1/2
onion (chopped)
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salt to taste
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1/2 teaspoon
pepper (more or less depending on spiciness)
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1/2 teaspoon
turmeric
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2
eggs (can substitute for a serving of fermented tofu to keep it vegan)
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2-3
paleo coconut wraps (I found these at my local whole foods)
- Optional toppings
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cilantro (any of your favorite herbs)
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hot sauce
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avocado
Directions
- What's inside the wrap
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Pre-heat pan to medium low and spray with coconut oil. When the pan is warm, sauté green bell pepper and onion.
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Add salt, pepper, and turmeric. Cook for 5 minutes. I like to keep my peppers crunchy, if you like them softer then cook them longer (about 7 mins.) until onions become translucent.
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Next, add the eggs. Cook until desired consistency.
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Toss and mix in garlic at the end to keep it in it's rawest form. If you're not a fan of raw garlic then it can be added with the eggs.
- Optional toppings
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Put the sautéd mixture on top of the coconut wrap. Cover with optional toppings and fold.
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