Even if you're following a Paleo meal plan, you can still make creamy, spicy egg salad wraps. Just Paleo Ranch Dressing to make the wraps creamy and delicious, and homemade cassava tortillas to hold all the filling together.

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
2
Yield:
4 wraps
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Paleo Chipotle-Ranch Egg Salad Wraps

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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 (Paleo Chipotle-Ranch Egg Salad Wraps)

434 calories; total fat 24g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 15g; cholesterol 187mg; sodium 822mg; potassium 278mg; carbohydrates 48g; fiber 7g; sugar 2g; protein 9g; trans fatty acid 0g; vitamin a 1023IU; vitamin c 27mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 58mcg; vitamin b12 1mcg; calcium 42mg; iron 1mg.

Paleo Ranch Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts (Paleo Ranch Dressing)

102 calories; total fat 11g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 9mg; sodium 60mg; potassium 15mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 152IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 3mcg; vitamin b12 0mcg; calcium 5mg; iron 0mg.

Paleo Cassava Tortillas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts (Paleo Cassava Tortillas)

142 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 0mg; sodium 291mg; potassium 0mg; carbohydrates 21g; fiber 2g; sugar 0g; protein 1g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 1mg; iron 0mg.
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