Caesar Tuna Burger

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Here is a quick, cheap Paleo/Whole30 compliant recipe.  I use this all the time when I’m ravenous and pressed for time.  It also stretches out one can of tuna to make four patties.  Talk about economical!

Ingredients:

Directions:

  1. In a small bowl, break tuna up with a fork until shredded.
  2. Add eggs, dressing, and coconut flour.
  3. Stir until well mixed.
  4. Form into four patties.  Cook in oil of choice on medium heat for about 5 minutes each side, or until lightly browned.

 

Chicken Caesar Wrap with Carrot Croutons

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I follow @inspiralized on Instagram.  She’s been making tons of wraps lately using Collard greens as the tortilla.  Genius!  Collard greens are big enough to make a decent sized wrap, and thick enough to stay together.  The filling possibilities are endless really, but here’s one I really like.  By the way, the carrot croutons are so good, they might not make it inside your wrap.  I ate them so fast I barely had enough to photograph.

Ingredients:

  • spiral cut or julienned zucchini
  • chicken breast
  • Caesar dressing
  • carrot ‘croutons’ (recipe below)
  • large collard green leaf

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Carrot ‘Croutons”

Ingredients:

  • 1 carrot (shredded with a peeler)
  • 2 Tbsp coconut oil
  • sea salt
  • garlic powder

Directions:

  1. Wash carrots and remove skin with a peeler.
  2. Shred the remainder of the carrots with the peeler.
  3. Pat carrots dry with a paper towel.
  4. Put coconut oil in a frying pan.  Heat on medium heat until melted.
  5. Add shredded carrots.
  6. Season with salt and garlic powder to taste.
  7. Cook until crispy and browned.  Watch them carefully, they go from nicely browned to seriously burnt in a matter of seconds.

Add all ingredients to the middle of the collard leaf.  Cut off stem.  Wrap tightly and secure with a toothpick if desired.  Enjoy!