Gluten Free Scd Mexican Burrito Wrap

READY IN: 1hr 45mins
YIELD: 6 burritos




  • 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.
  • Saute garlic and onion in a tbsp of butter for 3 minutes, add corriander and cayenne pepper.
  • Add zucchini, tomato and bell pepper and continue stirring until soft, about 15 minutes.
  • Remove pan from heat and add cooked Kidney Beans and cheddar cheese and stir until cheese melts.
  • Place this mixture to one side in a sealed bowl to retain heat.
  • 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.
  • 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.).
  • When the bottom is lightly browned, flip the wrap over and cook the other side.
  • 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.
  • Continue on cooking the wraps until all 6 wraps are cooked.