Mold Detox Friendly Paleo Lime Breakfast Burrito Lettuce Wraps

Total time35 min

Prep time15 min

Cook time20 min

Mold Detox Friendly Paleo Lime Breakfast Burrito Lettuce Wraps

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Ingredients

4 servings

For the wraps

1 head butter lettuce, leaves separated and washed

For the filling

1 lb ground turkey
2 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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1 red bell pepper, finely diced
2 cups cauliflower rice
1 tsp ground cumin
1 tsp chili powder
Ingredient note
Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the eggs

6 large eggs
2 tbsp full-fat coconut milk
¼ tsp salt

For serving

2 limes, 1 zested and both juiced
2 ripe avocados, sliced
¼ cup fresh cilantro, roughly chopped (optional)
1 jalapeño, thinly sliced (optional)
Ingredient note
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.

Instructions

1
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spatula, until no pink remains and the meat reaches 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
2
Add the diced red bell pepper to the skillet with the turkey and cook over medium heat, stirring occasionally, until softened, about 3 minutes.

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