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Paleo Enchiladas

Course Main Course
Servings 2 people

Ingredients
  

Meat Sauce

  • 200 grams Turkey Breast Mince
  • 140 gram Tub Tomato Paste (we use Leggos)
  • 3 tubs Water (using above empty tub)
  • 1 Carrot, finely grated
  • 6 Mini Roma Tomatoes, halved
  • 2 handfuls Baby Spinach
  • 2 tsp Arrowroot Flour (sifted in)
  • 1/4 tsp Cumin
  • 1/4 tsp Turmeric
  • 1/2 tsp Paprika
  • 1 tsp Pink Himalayan Salt (or to taste)
  • 1 tsp Oregano (we use Masterfoods)
  • 1 tsp Basil (we use Msterfoods)
  • Black Pepper to taste

Vegan Cheese Sauce

  • 120 ml Unsweetened Almond Milk (or dairy-free milk of choice)
  • 6 tsp Nutritional Yeast
  • Dash Salt
  • Dash Basil
  • 1 tsp Arrowroot Flour (sifted in)

Wraps

  • 6 Gluten-free multigrain wraps (we use BFree)

Instructions
 

Meat Sauce

  • Preheat your oven to 180° Celsius
  • Heat a medium-sized pot on medium-high heat and add your mince with about 30ml of water.
  • Using a spatula or spoon break up your mince and stir it as it begins to cook. (Depending on how lean your mince is it should go white or brown when cooked).
  • Once your mince is cooked turn down the heat to low & mix in your grated carrot and sliced tomatoes.
  • Once combined, add in the tomato paste and then fill the tub with water and add x 2-3.
  • Grab your handfuls of baby spinach and rip them up with your hands then stir in.
  • Add all your herbs and spices and stir.
  • Sift in Arrowroot and stir, making sure there are no lumps
  • Turn off your stove, leaving the pot on the heat, and place the lid on as you prepare the Vegan Cheese Sauce.

Vegan Cheese Sauce

  • Make your Vegan Cheese Sauce using the microwave and the ingredients listed above, You can find the details of how to make this sauce here

Assembling Enchiladas

  • Place the wrap in one hand and make a wide taco shape, then using a tablespoon add 3 spoons of the sauce to the centre of the wrap.
  • Fold 1 side of the wrap over the center and roll it up.
  • Place in a baking dish with the end that will unroll against the side of the dish.
  • Repeat with the remaining 5 wraps and press each one against the other with the unrolling side against the previous one.
  • If you still have a little sauce left drizzle it over the enchiladas (if you don’t it doesn’t matter).
  • If you still have a little sauce left drizzle it over the enchiladas (if you don’t it doesn’t matter).
  • Place in the oven for 15-20 minutes
  • Remove from the oven and serve.

Notes

I use my own Vegan Cheese Sauce however My Life Bio cheese is my go-to vegan cheese.
 
Vegan option - To replace the turkey mince you can use textured vegetable protein, a vegan mince substitute, tofu, beans, or legumes.
 
To serve more people you can simply just use more mince, tomato paste, additional seasoning & wraps.
 
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. (I doubt there will be any though as these are delicious).
 
You can reheat leftovers in the microwave or oven
Keyword dinner, enchiladas, lunch, paleo enchiladas