Pintrest can suck up my entire day. I look at the clock and wonder what happened to the past 5 hour—o! Pintrest! One day as I was passing away the hours, I found this delicious-looking sprout wrap. I had been searching for new meal ideas, so this one seemed promising.
We had all the ingredients we needed except the sauce and sprouts. I did tweak the recipe to ensure it met Paleo requirements, but the sauce and the wraps have proved to be a lifesaver! They can double as a snack, lunch, or dinner.
-Lettuce (We used bibb lettuce in place of the tortilla for the wrap)
-Meat of your choice (if you want a more “filling” wrap)
-Sprouts (I used bean sprouts because I started baking them recently because they get crunchy!)
– Any other veggies or meats you want to add to your wrap
– Wash your lettuce
-Stuff with your ingredients!
– 1 medium avocado
– 1/4 cup water
– 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
– 3 tablespoons vegetable oil (I used olive oil)
– 2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle) (Found in the hispanic food section)
– 1 teaspoon kosher salt
– 1 medium garlic clove, smashed
-Halve and pit the avocado, then scoop the flesh out into a blender.
-Add the remaining ingredients and blend until smooth and pourable, about 15 seconds.
-Serve immediately on wrap over veggies and meat of your choice.
Super easy and tasty!
Mommas are such helpful people, and they usually know a lot of good stuff 🙂 The new hubby and I went to dinner at another couple’s house for dinner when we first started our Paleo adventure. I had been doing really good with sticking with the ne diet, so I didn’t want to be rude and not eat something because OH NO! It wasn’t Paleo! Luckily, they made stuffed peppers (her mother’s recipe!), and I had to steal it. They were tasty, and I could make them to meet to Paleo standards! This recipe is great for having a bunch of people over because you can accomodate most people’s dietary restrictions with it.
Thanks Momma Blasingame for this recipe!
– 3 Red Bell Peppers (I usually only buy 2 if its only the two of us, but know that 1 pepper= 2 halves should you be preparing for a large group of people.)
– 1 lb Ground Beef (I buy Laura’s Lean ground beef--see the page on grass-fed meat to find out more.)
– 1/2 Cup chopped onion
-1 cup corn..can use frozen corn (I leave this out because technically corn isn’t Paleo, but it is tasty should you include it as a cheat :). )
– 2/3 cup-1 cup salsa-medium preferred (If you have the time, check out my salsa recipe. If you don’t have the time or ingredients to make your own salsa, I recommend Jack’s salsa because it also meets Paleo requirements–and its super tasty!)
-1 tsp granulated garlic
– 1 tsp cumin
-1 tsp Goya or taco seasoning (I usually opt out of this because of the sodium, and the garlic and cumin do just fine, but you can add some salt and pepper for flavor if needed.)
– 8 oz tomato sauce (I prefer to use private selection or simple truth organic–found at Publix or Kroger.)
– 1 cup cheddar cheese-grated (Obviously, this is NOT Paleo, but if you have peeps over you can sprinkle cheese on half of the peppers and leave the other half naked.)
– Rice of your choice as a side dish (Again, NOT Paleo, but not everyone you have over to eat may eat what you eat. Rice serves as a good side dish for those who eat it–just a thought!)
– Cut onions finely
-Brown meat and onions in a saute pan. Drain grease
-Add corn, seasoning, salsa and tomato sauce. Allow to heat through. Taste and add more of anything you please.
-Cut the tops off the peppers, then cut in half length-wise, and take the seeds and ribs out.
-Place halves in shallow baking dish. Divide the meat filling and fill the halves.
-Bake at 425 degrees for 20 minutes covered with foil.
-Uncover and place grated cheese on each half ( as needed/wanted), bake an additional 5 minutes.
-Serve over rice (or side dish of your choice).
Enjoy and happy eating!!