Gluten Free Scd Mexican Burrito Wrap Recipe

Name: Gluten Free Scd Mexican Burrito Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried kidney beans; 1 tablespoon butter; 1/4 teaspoon minced garlic clove; 1 onion, finely diced; 1/8 teaspoon cayenne pepper; 1/2 tablespoon dried coriander leaves; 1 zucchini, finely chopped; 1 tomatoes, finetly chopped; 1 red bell pepper, seeded and finely chopped; 225 g cheddar cheese; 2 tablespoons shelled pistachios, ground; 8 eggs; 2 cups almond flour; 20 g parmesan cheese, finely grated; 50 g butter, for cooking wraps in; 6 tablespoons water, only use as much as required

Servings: persons

2 cups dried kidney beans
1 tablespoon butter
1/4 teaspoon minced garlic clove
1 onion, finely diced
1/8 teaspoon cayenne pepper
1/2 tablespoon dried coriander leaves
1 zucchini, finely chopped
1 tomatoes, finetly chopped
1 red bell pepper, seeded and finely chopped
225 g cheddar cheese
2 tablespoons shelled pistachios, ground
8 eggs
2 cups almond flour
20 g parmesan cheese, finely grated
50 g butter, for cooking wraps in
6 tablespoons water, only use as much as required

1
Soak dried kidney beans overnight, rinsing and replacing water if you can see bubbles in it from released gases. Next morning (in fresh water) lightly boil the dried kidney beans for about an hour and a half until they are soft and cooked through.
2
Saute garlic and onion in a tbsp of butter for 3 minutes, add corriander and cayenne pepper.
3
Add zucchini, tomato and bell pepper and continue stirring until soft, about 15 minutes.
4
Remove pan from heat and add cooked Kidney Beans and cheddar cheese and stir until cheese melts.
5
Place this mixture to one side in a sealed bowl to retain heat.
6
Combine the pistachios, eggs, almond flour and parmesan cheese to create the burrito wrap batter. If the consistency doesn't seem to be quite right (it should be like pancake consistency) add water 1 tbsp at a time, stopping when you have the right consistency. I usually add 2 to 3 tbsp to mine.
7
Use the reserved 50g of butter to cook the wraps. Using a 1/2 cup measure, drop a half cup into the buttered pan and use an egg flip to kind of drag the mix out to form a large circle. (If you don't drag it out it will stay in a big clump in the middle of the pan.).
8
When the bottom is lightly browned, flip the wrap over and cook the other side.
9
Spoon 1/6 of the filling mixture on top of this wrap and wrap it up around to kind of make a long cylinder and serve immediately or keep in a warming bowl, just long enough to get all six cooked then serve immediately.
10
Continue on cooking the wraps until all 6 wraps are cooked.

1483

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dried kidney beans, 1 tablespoon butter, 1/4 teaspoon minced garlic clove, 1 onion, finely diced, and more.

Yes, Gluten Free Scd Mexican Burrito Wrap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Scd Mexican Burrito Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions