Enchilada Spiced Beef Wraps
Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.
Add in all remaining ingredients except the roast and oil.
Brown roast on all sides for about 5 minutes each or until golden brown.
Once browned, place into the slow cooker.
Pour prepared sauce over roast and allow it to cook all day on low.
1/2 C Almond Flour
1/4 C Coconut Flour
3 Tbsp Melted Butter
1/4 tsp Salt
To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.
In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.
In a heavy bottom pan, heat a bit of oil. Place 2 Tbsp of batter into pan and swirl it to spread it out.
Cook for about a minute or 2 and then carefully flip.
Cook for an additional minute and remove from the pan.
Shred the beef roast.
Serve on wrap with guacamole.