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Back when we lived in Idaho, we had a little Mexican food place that we loved to go to. One of my favorites was their rolled tacos, which were not very macro-friendly. So, in collaboration with Atoria’s Family Bakery, I decided to create these Macro-Friendly Rolled Tacos which help satisfy a taco craving AND help you work toward your goals!
If you’ve never had them before, rolled tacos are pretty similar to a taquito or a flauta. They roll meat (usually chicken or beef) into a tortilla and deep fry it until it is irresistibly crunchy. Then, this particular restaurant would top those crispy tacos with a pile of shredded lettuce, plenty of shredded cheese, and guacamole. Being the salsa lover that I am, I also loved to top it with plenty of fresh salsa. And oh man, that meal was like heaven to me!
But, now that I’m a macro-counter, I know that order wouldn’t be very easy to fit that meal into my day, as delicious as it is. First of all, since it is a restaurant, usually they are a little skimpy on their protein. They also really add in the fat grams by frying the tacos, adding tons of cheese on top, and guacamole. Also, pretty sure this drive-through restaurant prepared their tortillas and meats with lard, so you know that isn’t helping out the situation. HA!
Atoria’s Mini Lavash
The absolute secret to helping keep these more macro-friendly is using Atoria’s Mini Lavash Wraps as the “tortilla” for the rolled tacos. They have amazing macros at just OF/8C/4P and 50 calories per wrap (and just 5 net carbs if you count those!), so they make it EASY to keep the carbs and fats lower on this dish.
More things I love about these mini lavashes:
- They are made with whole grain and flax. Plus, all of the ingredients for their bread are pronounceable.
- The bread is Non-GMO, vegan, and contains no artificial preservatives or colors.
- The lavash is soft, thin, and pliable. Perfect for wraps, pizzas, paninis, tacos, chips, etc.
- The company they are produced by, Atoria’s Family Bakery, is family owned and operated. They used to be known as California Lavash, but they recently changed their name to honor their grandmother. I just love that!
- YOU CAN PURCHASE THEM ON AMAZON!
Did you catch the last one? Probably most exciting of all is that these wraps can now come to your door through Amazon. A few important things to note about this:
- They only ship on Monday, Tuesday, and Wednesday, to ensure you get the freshest bread. Keep this in mind while ordering!
- When you receive them, put them in the fridge or freezer right away. They keep in the fridge for 3 weeks or in the freezer for up to 6 months.
- If you store them frozen, don’t worry about the thaw time. It takes just minutes on the counter to thaw them out.
To make this recipe, you’ll also need a serving of my Creamy Salsa Verde Chicken. If you haven’t looked at this recipe before, it is very easy to make. Pretty much all the prep is done in the crockpot. It gets flavor from some salsa verde and its creaminess from Greek yogurt. Plus, the macros are excellent at 1F/3C/23P for 105 ish grams. My recipe this week came out to 107 grams per serving. If you want the best accuracy for your batch, I’d recommend weighing your own.
Another option is to use whatever shredded chicken you have on hand. I’m thinking rotisserie chicken would work well in this! The only thing is you may want to add a little light sour cream or yogurt to add a little moisture and creaminess to your tacos. And perhaps a little salsa, too! I haven’t personally done this, but I wanted to give some ideas just in case you don’t have the salsa verde chicken on hand. Keep in mind, the macros will also change!
In addition to this chicken, you’ll need a can of fat-free refried beans to add some creaminess to the tacos. You’ll also need a sprinkle of some shredded cheese of your choice. I opted to add just 5g of cheese per rolled taco, but if you’d like more, feel free to add it. Remember, this will affect the macros, but it may be worth it to add that indulgence only cheese can add.
After they are made crispy in either the oven or an air fryer (I love this one), you can serve them as you’d like. Some might like to dip theirs in light sour cream or their favorite salsa. I personally like to turn it into kind of a big salad. I start with tons of shredded lettuce (very light on the macros), then top the lettuce with my rolled tacos. Then I like to add whatever I might have room for in my macros- light sour cream, salsa, chopped tomatoes, pickled onions, guacamole, extra cheese, even some Queso Blanco would be delicious. A knife and fork are necessary for this salad! Really, it’s up to you and whatever you have room for!
Preparing for a Family
This is probably my favorite part of this recipe: it is easily adaptable to fit the needs of your family. I prepared this for dinner this past week and opted to make my family’s on traditional tortillas (more lavash for me!). I also added to their tacos extra refried beans and cheese. My kids loved dipping theirs in sour cream, and my husband ate his tacos as a salad.
I also prepared all of our rolled tacos on the same baking sheet. My lavash tacos were cooked a little bit quicker than theirs, so I just want to remind you to keep an eye on your lavash. I really believe this is a meal your whole family will enjoy! I know mine did!
Macro- Friendly Rolled Tacos
- ~105 g creamy salsa verde chicken (see link above) (or shredded chicken of your choice. Macros will likely change and see the blog post for additional tips)
- 64 g fat-free refried beans
- 10 g shredded cheese (or more, to taste)
- 2 Atoria's Family Bakery Mini Lavash
For topping (optional)
- light sour cream
- your favorite salsa or enchilada sauce
- shredded lettuce
- chopped tomato
- avocado or guacamole
- pickled onions
- On a flat mini lavash wrap, spread out 32 g of refried beans. Top with 52 g of creamy salsa verde chicken and then 5 g of cheese. Repeat with remaining lavash. Roll them up tightly!
- For the air fryer: Spray the tacos with cooking spray and sprinkle with salt. Place in a preheated air fryer at 400 degrees for 5-7 minutes, or until crispy. Times may vary depending on your air fryer.
- For the oven: Spray a baking sheet with cooking spray. Place rolled tacos on the baking sheet and spray the tops a little bit with cooking spray. Sprinkle with salt. Bake at 425 until crispy, rotating halfway through. Mine took about 10- 15 minutes, but cooking times may vary depending on your oven.
- After the rolled tacos are prepared, place them on a plate or a shallow bowl and then top with desired toppings. Enjoy!