Ultimate Paleolithic Collection (12 page)

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1 clove garlic, minced

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1 sprig fresh cilantro, minced

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Juice from 1 lime

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4 large lettuce leaves

Directions:

1.
   
Mash the avocado until it has a smooth texture that is spreadable.

2.
  
To the avocado, add the chicken, tomatoes, onion, bell pepper, garlic, cilantro, and lime juice.

3.
  
Mix well.

4.
  
Place your desired amount of the mixture onto each lettuce leaf and wrap it up like a burrito.

Chicken Fajitas

Ingredients:

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3 pounds chicken breast meat, cut into strips

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3 bell peppers

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3 onions, sliced

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2 tablespoons oregano

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2 tablespoons chili powder

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2 tablespoons cumin

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2 tablespoons coriander

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6 garlic cloves, chopped

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Juice of 5 lemons

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4 tablespoons coconut oil

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Butter lettuce leaves for the fajitas

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Almond slices for garnish

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Favorite toppings

Directions:

1.
   
In a large bowl, combine the chicken, bell peppers, onions, oregano, chili powder, cumin, coriander, garlic and lemon juice into a bowl and mix well.

2.
  
Allow the mixture to marinate in the refrigerator for 4 hours.

3.
  
When you are ready to cook, place the coconut oil into a large skillet and melt over medium heat.

4.
  
Cook the entire mixture until the chicken is cooked thoroughly and the onion and bell pepper are soft.

5.
   
Remove the mixture from the heat and place into a large bowl.

6.
  
Now place the desired amount of mixture into a lettuce leaf, top with almond slices and your favorite toppings, and enjoy.

No Mayo Egg Salad Wrap

Ingredients:

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8 hard-boiled eggs

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1 avocado, peeled with pit removed

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½ teaspoon dry mustard

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2 tablespoons apple cider vinegar

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½ teaspoon sea salt

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Whole lettuce leaves (romaine and butter lettuce work well)

Directions:

1.
   
Take your hard-boiled eggs and separate the yolks from the whites.

2.
  
Place the yolks, avocado, dry mustard, vinegar and salt in a large bowl and mash and mix until smooth.

3.
  
Take the egg whites and chop them.

4.
  
Now fold the egg whites and the salt into the mashed mixture.

5.
   
Place desired amount into the lettuce leaves.

6.
  
Serve immediately.

Spicy Tuna Salad Wrap

Ingredients:

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24 ounces canned tuna (or wild-caught salmon)

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1 tablespoon
Paleolithic mayo

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⅓ cup chopped and seeded jalapeno pepper

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⅓ teaspoon onion powder

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⅓ cup onion, chopped

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15 to 20 baby carrots, cut in half

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½ teaspoon sea salt

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¼ cup salsa

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8 ounce can tomato paste

Directions:

1.
   
Combine all the ingredients in a medium bowl and mix well.

2.
  
Enjoy this salad mixture wrapped in lettuce leaves or enjoy it with apple slices or celery.

Steak & Salsa Wrap

Ingredients:

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1 serving of cooked skirt steak

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1 tomato, chopped

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1 avocado, peeled, pitted and cubed

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1 teaspoon sea salt

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Juice from ½ lime

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1 tablespoon apple cider vinegar

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1 tablespoon olive oil

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Romaine or leafy lettuce for wraps

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Favorite salsa

Directions:

1.
   
Place your lettuce leaf on a plate and place the skirt steak on top.

2.
  
Put the tomato and avocado into a bowl.

3.
  
In a small separate bowl, combine the salt, lime juice, vinegar, and oil until mixed well.

4.
  
Pour the liquid mixture over the tomato and avocado and mix gently.

5.
   
Top the steak with the mixture and add your favorite salsa.

Asian Lettuce Wraps

Ingredients

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1 tablespoon macadamia nut oil

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½ red onion, chopped

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3 garlic cloves, minced

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1½ teaspoon ginger, minced

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1 pound ground beef

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1 tablespoon coconut aminos

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If desired, you can add chopped veggies like zucchini, tomato, shredded carrots, sliced mushrooms

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Lettuce leaves or raw cabbage leaves for the wraps

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Cilantro to garnish

Directions:

1.
   
In a large frying pan, put the oil and heat over a medium setting.

2.
  
Once heated, add the onion and cook until translucent.

3.
  
Add the garlic and ginger and cook for another minute or two.

4.
  
Add the ground beef and cook until browned.

5.
   
Once browned, add the aminos and stir to blend.

6.
  
Place any chopped vegetables you would like to add into the pan and cook for a few minutes.

7.
  
Remove from the heat and place desired amount onto a lettuce or cabbage leaf.

8.
  
Garnish with nuts, cilantro, etc. and wrap.

Basic Paleo Wraps

Ingredients:

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2 eggs

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1 tablespoon coconut flour

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3 tablespoons olive or coconut oil

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Salt to taste

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3 tablespoons water

Directions:

1.
   
Begin by whisking the eggs really well in a small bowl.

2.
  
Process the coconut flour through a sifter.

3.
  
Now add the flour to the whipped eggs, along with the olive oil and salt.

4.
  
Mix well and whisk the mixture for one minute.

5.
   
The mixture should be pourable like a pancake batter. If too thick to pour, add one tablespoon of water at a time until desired consistency is reached.

6.
  
Heat a large frying pan with enough olive oil to cover the bottom.

7.
  
Once the oil is heated, pour enough batter into the pan to make the size wrap you want.

8.
  
Cook on medium heat for 3 to 4 minutes.

9.
  
Flip to the other side and brown.

10.
    
Drain and allow to cool.

11.
     
Fill with your favorite filling.

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