Enchilada Recipe Using No Nut Hemp Wraps

by Helen Marshall




  • 500g sliced chicken breast (leave out for vego)
  • 4 sliced mushrooms
  • 1 cup sliced capsicum (any variety)
  • 1 Red onion wedges
  • 2 garlic gloves thinly sliced
  • 1 tin of diced tomatoes
  • Paprika, cumin, coriander, salt & pepper


  • Pasata or tin tomatoes drizzled on top of wraps
  • Sprinkle with tasty/ mozzarella/parmesan cheese. Your choice


  • Blitz flesh of 1 avocado, lime or lemon juice, S & P, fresh coriander/mint/parsley.


  1. Toast spices, add drizzle of EV olive oil, saute  veggies, brown chicken, combine with tomato mixture.
  2. Spoon mixture into middle of the wrap. Roll up.
  3. Place wraps on a lined baking tray, top with pasata & cheese, bake on 180 for half hour until crispy & golden.
  4. Dollop with Guacamole  & sour cream.

Perfect with a side salad. Bellisimo


Recipe by Primalista Ruth Hutchins – NSW
Instagram: @primalalternativebyruth

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