Wednesday, March 16, 2011

Paleo Lunch - Tuna with Egg Wraps and Avocado

Lunch is sometimes the hardest part about "becoming" paleo as most Americans are used to sandwiches and get anxious when they can't think of anything that doesn't go between bread...ahhh!!!!!  

Don't panic.



For the tuna salad:
1 can tuna (pick a good one)
juice from 1/2 lemon
salt & pepper to taste
1 celery stalk, finely diced
1/2 small jicama, diced
1 tbs flax oil


Egg wraps:
5 eggs
1/2 c almond meal
1 tsp salt

Whisk ingredients together and pour a small amount into the bottom of a heated, buttered pan.  You may have to whirl it around so it spreads out and gets thin - if not, you'll have a pancake.  When edges brown, give it a flip very gently.  You could probably use a crepe maker as well.  

Serve with an avocado, and some halved tomatoes (I also had leftover roasted carrots).


5 comments:

Bullitt said...

The egg wraps are the closest thing I've come across that really satisfies like bread. Stoked on your wraps!!

astromei said...

Thanks for sharing your paleo wrap recipe. We made it tonight to eat with curry. SO good!

Seaside Kitchen said...

This is a great recipe to experiment with as well - make some thicker, smaller 'sandwich' rounds to load up with leftover chicken, or carefully make them super thin to treat yourself to a crepe with berries and coconut whip cream!

Melisa said...

Sounds good! Have you tried freezing these? Or just making one wrap and refrigerating the rest of the batter for later?

Seaside Kitchen said...

@Melissa - if you do freeze them, put a piece of parchment paper between each wrap, then seal it (very tightly!!!) in a large freezer bag. They'll reheat best in a pan over the stove with a little butter/coconut oil

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