Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.

Wraps

The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

Ingredients:
1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Instructions:
Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautéing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!

Corn Tortillas

Low carb option for a corn tortilla! This is a variation of my first wrap recipe:

Wraps

It uses a little masa harina flour, but just a little for flavor. The recipe makes 4 corn tortillas. Which I figured is one serving. If you are following Trim healthy mama, I would use these in an S.

I’m hoping my friend Susanna and I can get together and make her yummy authentic enchiladas, so we can share that recipe with you next! Susanna was born and raised in Mexico! And her food is yummy!

Here is the plate she served me at her house a week or so ago.

She used regular corn tortillas, but I’m hoping we can sub mine! 😉

Corn Tortillas

Ingredients:
Dry:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
1 Tablespoon Masa Harina (I used Bob’s Red Mill)
1 teaspoon glucomannan
1/2 teaspoon psyllium husks
1/4 teaspoon salt

Wet Ingredients:
1/2 cup water
1 teaspoon rice vinegar

Instructions:
Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ingredients. With your hands make a ball of dough and slightly flatten it into a round. Divide it into 4 pieces. Pat each into a round and then press each piece on a tortilla press between a plastic liner. Carefully pull back the top layer. Lay it on your hand and pull off the other layer. Transfer to a skillet heated on about the lowest temperature on the stove. Cook for about 1-2 minutes on each side. I used a cast iron griddle, but a non stick skillet would probably work, too.

What can you make with these and how would you use them?

Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Wraps

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Wraps!
These are simple, hold together well, are flexible, and are so nice to have ready made in the fridge to fill however you like. They make a great grab and go meal or snack at anytime!
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Each recipe makes one wrap. I just have each ingredient sitting on my work space, to the side, and mix and roll one at a time. I try to get the next one ready while the last is cooking.

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Oat Fiber Wrap
(This would be a FP on THM)
2 Tablespoons oat fiber
1 teaspoon glucomannan
1/2 teaspoon psyllium husk
Pinch of salt
4 Tablespoons water

Directions:
Mix dry ingredients.
Add water and mix. Will quickly set up. Form into a ball and flatten. Roll between 2 sheets of Saran Wrap till thin and flat. Cook on a heated dry cast iron griddle. (Something else may work, but this is what I used and it worked well.) Cook on one side till dry enough to flip, then turn and cook on the other side. That’s it! I like to make about a dozen, and store them in the fridge in a gallon size ziplock bag.

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Light Rye Wrap
(These have about 5 carbs each)
Use above recipe but ADD 1 Tablespoon rye flour to the above recipe. Below, is how I used these in an E meal. With beans as a carb source.
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Coconut Flour Wraps
Just replace the oat fiber with 2 Tablespoons of coconut flour! And follow the directions in the first recipe.

Edit: Thought I’d add a couple notes. Maybe I can add a video later, too. First, I roll these out really thin. They are bigger than a corn tortilla, more like a wheat burrito.

Second…have you checked out my store? It’s here on the same website as my blog. The link is http://lotsalittlelambs.com/shop I carry the oat fiber and the psyllium! And lots of other items, including some of the THM products! I also have a flat rate shipping. The payment method is not working right, but you can still place an order through my website and then pay me through PayPal. You can message me through Facebook or call me! Thanks!