Ingredients
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2 hard-cooked eggs
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¼ of a medium avocado, halved, seeded, and peeled
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⅓ cup finely chopped green sweet pepper
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1 green onion, thinly sliced
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2 tablespoon Paleo Ranch Dressing
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1 tablespoon lemon or lime juice
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⅛ teaspoon sea salt
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Dash to 1/8 tsp. ground chipotle chile pepper
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4 5 inch Cassava Tortillas or other Paleo wraps
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4 romaine lettuce leaves
Paleo Ranch Dressing
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½ cup Paleo Mayonnaise
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2 tablespoon snipped fresh Italian parsley
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1 tablespoon snipped fresh chives
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½ teaspoon snipped fresh thyme
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1 clove garlic, minced
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¼ teaspoon paprika
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¼ teaspoon black pepper
Paleo Cassava Tortillas
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¾ cup cassava (100% yuca root) flour
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⅓ cup water
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2 tablespoon olive oil
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½ teaspoon sea salt
Directions
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In a medium bowl coarsely mash eggs and avocado with a potato masher or fork. Add sweet pepper, green onion, Paleo Ranch Dressing, lemon juice, salt, and chipotle pepper; stir to combine.
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Place Cassava Tortillas on a work surface. Lay lettuce leaves on top of tortillas. Spoon egg mixture on top; roll up tortillas.
Paleo Ranch Dressing
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In a small bowl whisk together all ingredients. If necessary, thin dressing to desired consistency with water or nut milk. Cover and chill any leftover dressing up to 1 week in the refrigerator.
Paleo Cassava Tortillas
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In a medium bowl stir together all ingredients. Add more water, 1 Tbsp. at a time, to make a dough that holds together but is not sticky. Divide dough into 4 portions.
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Brush the bottom of a large skillet with additional olive oil; preheat skillet over medium-high. For each tortilla, roll a dough piece between parchment paper into a 6-inch circle. Remove top piece of parchment. Carefully invert the dough circle into one hand; carefully peel the parchment from the dough circle with the other hand. Turn dough into skillet. Cook 1 minute per side or until lightly browned and bubbled. Remove to paper towels. Repeat with remaining dough, stacking tortillas with paper towels between each.
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Serve immediately or place stack in an airtight container while warm; cool. Store in the refrigerator up to 1 week or freeze up to 2 months; thaw before using. To serve, reheat between paper towels in the microwave for 20 to 30 seconds before using.
To Tote
Wrap individually in plastic wrap. Place wraps in insulated lunch boxes. Add cooler packs to lunch boxes or store lunch boxes in the refrigerator. Serve wraps within 5 hours.
Nutrition Facts (per serving)
| 434 | Calories |
| 24g | Fat |
| 48g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 434 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 5g | 25% |
| Cholesterol 187mg | 62% |
| Sodium 822mg | 36% |
| Total Carbohydrate 48g | 17% |
| Total Sugars 2g | |
| Protein 9g | 18% |
| Vitamin C 26.9mg | 30% |
| Calcium 42mg | 3% |
| Iron 1.4mg | 8% |
| Potassium 278mg | 6% |
| Folate, total 57.9mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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