Paleo Crunchwrap Supreme
Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience!
When I was ditching fast food chains out of my vocabulary, Taco Bell was the hardest! Even when I was a vegetarian during high school, I would get two - cheesy, bean and rice burritos every Wednesday for four years! No joke!
Now, it’s seldom that I get “fast food cravings” but when I do, yo quiero Taco Bell!
So when I made the trip back to Georgia, the cravings came wafting back as I passed by the thousands of “Taco Bell” logos on the food interstate exit markers.
Okay, maybe an exaggeration but this was also the same time that food bloggers were recreating the famous “Crunchwrap Supreme”. So with all this taco bell talk, I had to re-create my own!
And to make this recipe super easy and fun, I used Siete Foods products for most of the ingredients. Now I know what you are thinking, that’s a lot of processed products! And yes, you are not wrong. Let’s be real here, I don’t think I ever had a recipe on the blog that had at least two processed products as an ingredient for a recipe.
But I wanted to show you that Siete Foods is a honest, family oriented health company that produces clean products, food allergy/sensitivity conscience, and that tastes freaking amazing!
With that said, this recipe is automatically paleo, grain-free, dairy-free, and gluten-free - win-win!
If you would like to try Siete Foods for the first time or would like to order all the products used for this recipe, send me a DM on Instagram or email: fromtherootsblog@gmail.com for 25% off your entire purchase!
Bonus recipe! Ever have the Watermelon Freeze at Taco Bell? Me either! Haha! With that said, I don’t know what it tastes like but I have seen pictures so if we want to go ALLL the way and ring that Taco Bell, then you can simply make a watermelon freeze by adding freshly pressed watermelon juice to the Creamy Coconut Lime Mint Frozen Margarita. I omitted the mint leaves and tequila to make this mocktail version.
Are you a visual person? Me too! That’s why I created a video on how to make Paleo Crunchwrap Supreme and watermelon freeze on IG reels here
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience!
Ingredients
Taco meat
1 lb grass fed ground beef (ground turkey or chicken)
1 packet Siete Foods taco seasoning (or low-sodium taco seasoning)
⅓ cup low-sodium bone broth or water
Crunchwrap
4 Siete Foods Grain-Free Burrito Sized Tortillas
4 Siete Foods Cassava Flour Tortillas
1 bag Siete Foods tortilla chips
1 jar Siete Foods cashew queso (or spicy queso)
2 cups spring mix greens
2 avocados
½ cup diced tomatoes
⅓ cup fresh salsa
Avocado oil
Avocado oil cooking spray
Garnish
Siete foods hot sauce
Makes 4 servings
Directions
Heat a large skillet over medium high heat with avocado oil spray. Brown ground beef until cooked through, about 8 min. If you have excess fat from the beef, you can drain and place the skillet back on the stovetop. Add the taco seasoning packet and ⅓ cup liquid. Cook, stirring, until well combined and most of the liquid is absorbed, about 3 min. Remove from heat and cover to keep warm.
Use this time to set up an assembly line of ingredients: burrito and normal size tortillas, cooked taco meat, chips, queso, greens, diced tomatoes, mashed avocados, and fresh salsa.
If you are using Siete Foods Burrito sized tortillas, it is best to follow this method to prevent tortillas from breaking:
Heat 1 tsp avocado oil in a very large skillet over medium high heat. Heat the burrito sized tortillas in the skillet for 10-15 seconds per side.
It’s all about timing and keeping the tortillas warm so you will be preparing each crunchwrap individually following this method before assembly. *So don’t heat all the burrito tortillas at once!
Transfer the burrito tortilla onto a large cutting board and scoop ⅓ cup of the taco meat into the center of the tortilla. Top with 1-2 Tbsp cashew queso. Gently place about a small handful of tortilla chips on top. (You could also use a tostada or normal size fried tortilla as a substitute) Top with ¼ cup or half avocado mash on top of the chips. Top with spring mix greens, diced tomatoes and fresh salsa.
Place the uncooked cassava tortilla on top and tightly fold edges of the large tortilla toward the center, creating pleats.
Quickly invert crunchwrap so pleats are on the bottom and everything stays together.
Heat skillet with avocado oil spray or 1-2 tsp avocado oil on medium high heat and cook until the tortilla is golden and the seams are sealed together. Flip over and cook until the top is golden. Repeat with remaining crunchwraps. Serve with hot sauce or extra cashew queso and enjoy!
