And to think I wouldn’t enjoy a Mexican dish again. Ha! This is Dan from Primal4Life bringing you Julian Bakery’s ”Paleo Wrap Enchiladas”. Ever since a fellow Paleo enthusiast uploaded a photo of these delicious enchiladas, using Julian Bakery’s Paleo Wraps, my mind has been going crazy like Mexican jumping beans! Today, Rachel, Ali and I finally recreated Cocos_Paleo_Kitchen’s wonderful recipe, but with a few minor changes to make it our own. Julian Bakery now offers the largest selection of Paleo products on the market (More Info)
We started our enchiladas with some Organic Valley pepper jack and cheddar cheeses, which we shredded with our food processor. Next, we chopped and set our toppings aside, including olives, avocado, and scallions. Some Frontera enchilada sauce made the cut from today’s WholeFoods experience, as it seemed to be the cleanest enchilada sauce we could find. A little of that sauce goes into an 8”x8” baking dish to form a nice layer at the bottom….. And more of your enchilada sauce which goes into a separate plate to dip your Paleo Wraps into prior to filling and rolling. When ready to fill and roll, add your chicken and cheese, we went with some Applegate Farms chicken since we were in a rush. No worries, since its antibiotic and hormone free, as well as lacking carrageenan which some packaged meats contain. Spice ‘em up, roll ‘em up burrito style, put them in your baking dish, add some more sauce, and it’s time to bake away! (Check Out The How To Video)
- Paleo Wraps
- 8 oz enchilada sauce
- 8 oz organic cheese, shredded
- 4 oz chicken breast
- 2 scallions, chopped
- ½ avocado, diced
- 6 black olives, sliced
- Paleo Powder to sprinkle
- Salsa to top
- Organic sour cream to top
1) Preheat oven to 350F
2) Spread enchilada sauce on bottom of 8”x8” baking dish, as well as on a separate plate.
4) Roll into a burrito shape, and place in baking dish. Repeat for the next enchilada.
5) Add more enchilada sauce to the top of each wrap.
6) Place in oven for 10 minutes, then add cheese and allow to melt (another 3 minutes).
7) Carefully remove from oven and plate enchiladas.
8) Top with scallions, avocado, olives, more Paleo Powder, sour cream, and salsa.
- Makes: 2 Enchiladas
- Prep Time: 5 minutes
- Cook Time: 13 minutes
With the help of some gluten and MSG free Paleo Powder, some Wallaby organic sour cream, Amy’s salsa, and more fresh ingredients, this enchilada was the bomb!! And I don’t mean super-spicy, I’m talking about a meal that I couldn’t stop eating. It had a kick, with a sweet flavor from the Paleo Wrap. And, it held together wonderfully, while filling me up. Plus, it was another low-carb possibility that lacks gluten, grains, GMO’s, soy, and to be quite honest… Is healthy for you! Especially when you compare it to a traditional tortilla that isn’t going to allow you to feel the way you should.
So if you’ve been missing out on enchiladas since you are more concerned with your health, eating right, and feeling good, do not pass this recipe up. It’s the perfect way to enjoy that long gone enchilada, while consuming real foods that won’t make you bloated, give you a headache, or lethargic. In order to make this one, you need the Paleo Wraps, and you’re going to want to buy in bulk once you get hooked! Luckily, Julian Bakery offers a 49 pack to save you some dinero.
Thanks for checking this meal out, which used some wonderful products via Julian Bakery. I hope you decide to try it, and when you do please post a photo of it on Julian Bakery’s Facebook page or on Instagram so we all can share the Paleo love!