Don’t let these boring looking southwestern wraps fool you! The taste is incredible + since I used a leafy green mix (with purple lettuce), everything cooked down so well that my kids didn’t even know there was greens up in there! WIN!
In the recipe notes in the bottom, I told you about that we’re using the Siete almond flour tortillas, so we avoid inflammatory wheat. We also used Green Valley Organics, which is lactose free sour cream. It makes it a little bit easier to digest + is our go-to when we are realllllllly wanting sour cream.
I also started using a copper pan in my cooking (thanks to my mother-in-law!) and it’s such a game changer! Nothing sticks. Everything slides right now and cleaning it is such a joy!
I made extra in this recipe, so I can also use it to top of salads for a quick southwestern salad and to have as quick meals.