Gluten Free Paleo Salsa Verde Breakfast Lettuce Wraps
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 lb sweet potato (about 1 medium), peeled and cut into ½-inch cubes
- 1 tbsp avocado oil
- ¼ tsp salt
- 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
For the filling
- 1 lb ground pork chorizo (no fillers or added sugar)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 8 large eggs
- 2 tbsp full-fat coconut milk
- ¼ tsp salt
- 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.
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