Cheddar-Wrapped Taco Rolls {Keto, Grain-Free)

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I’ve been looking forward to making this recipe. I made a batch of taco meat on Sunday and my husband has been trying to eat it all week. I had to keep slapping his taco-stealing hands and saying I AM MAKING A RECIPE WITH THAT all week long.

Well the wait is finally over (for me, and also probably him!) I’ve been baking cheese into all kinds of things lately, and after a few rounds of baking cheddar, I knew this one couldn’t possibly fail. And it came out SO GOOD.

They’re more like little burritos, but you really can only eat one. Thanks to all the cheese, it really fills you up quickly! Add a little salad on the side, and you’re good!

Cheddar-Wrapped Taco Rolls {Keto, Grain-Free)
Serves 3
These taco rolls are perfect for finger foods at a party and are made with 100% cheddar cheese, making them keto and low-carb friendly! MACROS: Net Carbs 2g // Calories 491 // Fat 35g // Carbohydrates 2g // Fiber 0g // Protein 37g
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For the crust
  1. 2 cups cheddar cheese (or enough to cover the bottom of your pan)
For the toppings
  1. 1 cup taco meat (cooked and seasoned ahead of time)
  2. 1/4 cup tomatoes, chopped
  3. 1/2 of an avocado, chopped
  4. 2 tsp Sriracha mayo or taco sauce
  5. (You can really add any other taco toppings you like, olives, onions, etc).
Instructions
  1. Preheat oven to 400F.
  2. Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it's done.
  3. Grease the parchment paper lightly, especially around the edges.
  4. Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet).
  5. Add to oven and bake for about 15 minutes, or until it bubbles and browns on top.
  6. Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle.
  7. If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot.
  8. In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it's a thin layer of toppings in the end so you can roll easily later on.
  9. Remove from oven, then remove from baking pan by holding the sides of the parchment paper.
  10. Add the cold toppings in a single layer
  11. Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices.
  12. Making sure the parchment isn't sticking, roll each slice from bottom to top.
Notes
  1. To make this recipe easy, I suggest making a multi-purpose batch of taco meat ahead of time, because you only need about a cup.
  2. Also, if you want to make a bunch, use a bigger baking pan, and just make sure you use enough cheddar cheese to cover the bottom of the pan without holes. And parchment is a must!
http://www.wickedstuffed.com/

Here’s how it looked before it got sliced & rolled. You can add whatever toppings you like. I went for tomatoes, avocado, sriracha mayo and some cilantro. Feel free to add onions, olives, or even chopped lettuce! Just make sure you’ve chopped beforehand, because you don’t want to let it cool before you roll it!

keto taco rolls

And here’s how it actually got eaten. With a salad and more taco meat, although I was full after the taco roll and barely touched my salad. Ooops!

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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