The Ultimate Clean Burrito!

Until two weeks ago, I have never cared or looked much into a gluten free diet.  I am not allergic to gluten, and until recently no one I cook for was either.  My husband broke out recently with this skin condition, and after going to see a specialist found that it is actually a skin disease which requires him now to eat a gluten free diet.  He has eaten gluten is whole life, but now suddenly his body is reacting much differently to it.  This is normal and happens everyday.  So, sad to report, no more yummy gluten in this family! With that said, there are definitely plus sides.  In result of this new diet, we will definitely consume less carbs, which means less sugar, and less unwanted lbs. on my body. Right?  It pays to always look up when a big change like this occurs. 

Ok, on with today's recipe/meal idea!  From now on, you will only be getting G-free recipes here, which like I said will happen to end up being low carb as well. 

We eat a lot of "Mexican" food in this house. I have made burritos, or my Mexican spread as I call it, for years! One of the items is the chicken chimichangas I posted about a few weeks ago.  I know several of you have tried those yummy little pieces of heaven, and I've really enjoyed hearing about your experiences with my recipes so far.  So, I encourage you to try this meal as well.  As usual, it's super easy and this entire meal-2 burritos-comes in under 400 calories. Yes. Crazy right?

As you see, no more tortillas here! I know there are g-free substitutes to tortillas.  I actually make a mean oat tortilla, but I really love these lettuce wrap burritos.  They are so delish and you really don't miss the tortilla.

What I did here is cook black beans from a dry bag. I added garlic and onion powder to the beans, and salt and pepper.

This burrito contains all of the following and I highly recommend each and every ingredient:

• 1/4 cup black beans per burrito/wrap
• diced tomatoes
• 2 tbsp. of guac per burrito(I make my guac simple-avocado, garlic, cumin, s & p, and lemon)
• 2 tbsp. of mozzarella
• salsa-to taste
• 1/4 cup of Mexican quinoa-this recipe I just came up with from my wondering, curious little mind last night and boy o boy!!! I ended up just eating spoon fulls after dinner was over. ha

Mexican quinoa:

• 1 cup of any kind of quinoa you want
• 1 tbsp. of garlic powder
• 1 tbsp. of onion powder
• 2 tsp. of chili powder
• 1/4 tsp. of salt
• 1/4 tsp. of pepper

Cook your quinoa like you would rice.  1 cup of quinoa-2 cups of water.  Put all of these ingredients in together and cook until done. Simple. Super Healthy! and OMG Delicious!

Extra notes:  I use iceberg lettuce for my wrap.  Cost is .99 for the entire head of lettuce, so this meal is also very inexpensive. 
Take the head of lettuce and at the "butt" of it, cut each piece of lettuce off at the root.  Then slowly and carefully peel it off.  Try super hard not to rip the lettuce.  This is a delicate process.  I recommend maybe watching a YouTube video if this seems too difficult to understand by reading it.

 

See where I am holding the lettuce, each leaf connects right there.  You can cut the leaf off at the place of growth and just peel it off for the perfect bowl or wrap.

 



Now, pack that lettuce leaf full of goodness. I've done this with chicken and veggies too and it's super yummy.

 

I had two. Then some extra quinoa.  This meal is so filling, so delicious, and I almost guarantee you it will become a staple in your weekly menu. 

 

 

There's little preparation here folks.  Once you put your beans on, or if you want, buy a can...all you do is cook your quinoa-20 minutes max. and prepare your guacamole-you're set! Dinner is done and it's healthy!  This is also a time where I recommend cooking a big ole pot of beans and having some leftover for the next night.  I did and I am making Mexican chicken soup for the rest of the week for lunches-blog to follow with the recipe I come up with. It's always an experiment! :) Enjoy everyone!! Thanks for reading!