Gluten Free Scd Mexican Burrito Wrap

Jun 03, 2023June 3, 20230 2
Gluten Free Scd Mexican Burrito Wrap recipe for a hearty and flavorful meal
in Main

Prep

20 min

Cook

1 hr 30 min

Ready In

1 hr 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
436
Sugar
3g
Fat
34g
This Gluten Free Scd Mexican Burrito Wrap recipe is a flavorful and satisfying main course that is perfect for dinner. It is a great option for those with a gluten intolerance or following a Specific Carbohydrate Diet (SCD). The wrap is made with eggs and almond flour instead of traditional wheat flour, and the filling is packed with kidney beans, zucchini, tomatoes, and red bell pepper for a heart-healthy and nutrient-dense meal. The wrap is also a great way to use up leftover vegetables and cheese from your fridge. Serve it with a side salad or enjoy it as is for a delicious and wholesome meal.

Instructions

1.Soak the dried kidney beans in a large bowl of water overnight. Drain and rinse.
2.In a large pot, melt the butter over medium heat. Add the garlic, onion, and cayenne pepper, and stir until the onion is soft and transparent.
3.Add the kidney beans, coriander, zucchini, tomatoes, and red bell pepper. Stir until combined. Add a small amount of water, cover, and simmer on low for 1 hour or until the beans are soft.
4.In a mixing bowl, whisk the eggs until well beaten. Add the almond flour, parmesan cheese, ground pistachios, and cheddar cheese. Mix until combined.
5.Heat a large skillet over medium-high heat. Add a small amount of butter to the skillet, and ladle in the egg mixture to make a thin wrap. Cook for 30 seconds to 1 minute, or until firm.
6.Transfer the wrap to a plate. Spoon a large amount of the bean mixture onto the center of the wrap. Fold the sides of the wrap over the bean mixture to form a burrito shape. Serve hot.

PROS

Gluten free and made with wholesome ingredients, this burrito wrap is a hearty and satisfying meal.

The recipe is also suitable for those following Specific Carbohydrate Diet (SCD).

The wrap is made with eggs and almond flour instead of traditional wheat flour.

CONS

This recipe requires soaking the dried kidney beans overnight and simmering it for an hour, which can take longer than some other meals.

The recipe also has a high amount of fat and calories from the cheese, butter, and ground pistachios.

HEALTH & BENEFITS

The Gluten Free Scd Mexican Burrito Wrap is a great source of protein from the kidney beans and eggs.
The wrap is also high in fiber from the beans and vegetables, which can aid in digestion and support gut health.

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