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low carb : cheddar-wrapped taco rolls

February 14, 2020

Makes: 3 servings

INGREDIENTS

  • For the crust

    • 2 cups cheddar cheese (or enough to cover the bottom of your pan)
       

  • For the toppings

    • 1 cup taco meat (cooked and seasoned ahead of time)

    • 1/4 cup tomatoes, chopped

    • 1/2 of an avocado, chopped

    • 2 tsp Sriracha mayo or taco sauce

      (You can really add any other taco toppings you like, olives, onions, etc).1 cup coconut flour, divided

INSTRUCTIONS

  1. Preheat oven to 400F.

  2. Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it's done.

  3. Grease the parchment paper lightly, especially around the edges.

  4. Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet).

  5. Add to oven and bake for about 15 minutes, or until it bubbles and browns on top.

  6. Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle.

  7. If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot.

  8. In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it's a thin layer of toppings in the end so you can roll easily later on.

  9. Remove from oven, then remove from baking pan by holding the sides of the parchment paper.

  10. Add the cold toppings in a single layer

  11. Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices.

  12. Making sure the parchment isn't sticking, roll each slice from bottom to top.

Serving size: 1 serving

Net Carbs: 2 g

Fat: 35 g

Protein: 37 g

 

photo + recipe courtesy of wickedstuffed

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