We’ve been talking about making paleo burrito wraps for SO long! Seriously… forever, so it’s about time we made these babies!
These paleo chicken burritos are seriously good. We know making burritos with lettuce leaves or simple burrito bowls is way easier… but sometimes… you just want to go above and beyond!
[Tweet “Paleo Burrito Wraps for the win! This recipe ROCKS! “]
And paleo burrito wraps will do that. We know you’re gonna love these wraps. They are SO good, definitely worth the extra cooking!
Our paleo burrito wraps were EXTRA tasty because we used Primal Collective Coconut Ghee. You use it just like you would any other cooking oil/butter and it gives the wraps a super yum buttery coconutty flavour! Ahhh, yes please!
Let us know how you go and if you like them! Send us your delicious pics on social media. You could even join our Facebook group here!
Always merrymaking,
Emma + Carla
[Tweet “On the ‘to make’ list: Paleo Chicken Burritos!”] 
- 500g (1lbs) chicken thigh chopped
- 4 tomatoes diced
- 4 shallots (scallions) chopped
- 1 avocado mashed
- 1 lime
- 1/2 bunch coriander (cilantro) chopped
- 1/2 iceberg lettuce sliced
- 1 tbs. paprika
- 1 tsp. dried thyme
- 1 tsp. ground cumin
- 1 tbs. cooking oil (we used Primal Collective coconut oil + ghee)
- 4 eggs
- 1/2 cup cassava flour (or tapioca/arrowroot)
- 1/2 cup water
- 2 tbs. coconut flour
- 1 tsp. onion powder
- Pinch of salt
- Cooking oil (we used coconut oil + ghee)
- In a large fry pan heat the oil on medium heat, add the chicken.
- Turn the chicken pieces to cook all sides for around 5 minutes.
- Add the shallots, tomatoes and spices and stir through.
- Turn chicken pieces every now and again until cooked through.
- Turn heat down to low, cover and keep warm until you're ready to eat!
- In a blender/food processor mix all ingredients together until smooth.
- In a small fry pan melt a 1 tsp. oil on medium heat.
- Add 1/4 cup of batter to the pan and spread out the mixture with the back of a spoon in to a circular shape.
- We made our paleo burrito wraps about 20 cm (8 inches) in diameter.
- Cook for 3 minutes until the edges start to rise.
- Carefully flip and cook for a further 2-3 minutes.
- Place on a plate and cover with foil to keep warm.
- Keep melting extra oil and cooking burrito wraps until all the mixture is used.
- It will make around 6 wraps.
- Place the burrito wrap on a plate, followed by lettuce, chicken, avocado, coriander, extra tomato and fresh lime juice. Wrap it, eat it! YUM!
- This serves 4 people but only one wrap each. We had 1 wrap each and then extra fajita fillings on the side! SO double the wrap mix if you want more wraps! YAY!