Low Sodium Paleo Salsa Verde Breakfast Lettuce Wraps

Total time50 min

Prep time20 min

Cook time30 min

Low Sodium Paleo Salsa Verde Breakfast Lettuce Wraps

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted sweet potato

1 lb sweet potato (about 1 medium), peeled and cut into ½-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
1 tbsp avocado oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salsa verde

8 oz fresh tomatillos (about 5–6 medium), husked and rinsed
1 jalapeño, stemmed (seeded for less heat)
2 cloves garlic, unpeeled
¼ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb ground pork chorizo (no fillers or added sugar)
Chef's tip
Choose fresh or ground plant-based chorizo, not a dry cured link, and brown it as directed.
½ tsp ground cumin
½ tsp smoked paprika
8 large eggs
2 tbsp full-fat coconut milk
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp avocado oil

For serving

8 large butter lettuce leaves, washed and dried
1 large avocado, sliced
1 lime, cut into wedges (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the sweet potatoes roast, make the salsa verde. Place the tomatillos, jalapeño, and unpeeled garlic cloves directly on the same oven rack (or a second small baking sheet) for the last 12–15 minutes of the sweet potato roast time, until the tomatillos are blistered and softened and the garlic is fragrant. Remove from the oven, slip the garlic out of its skins, and transfer everything to a blender or food processor. Add the cilantro, lime juice, and 1/4 tsp salt. Blend until smooth but still slightly textured, about 10–15 seconds. Taste and adjust salt. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!