This appears to be a seasoned beef product despite the tortilla name. The ingredient list contains beef with natural tenderizers, starches, and seasonings. No seed oils are present, which is excellent. The DIY version will use organic beef and clean seasonings to replicate this high-fiber, low-fat meat product.
Based on: Xtreme Wellness! High Fiber ZERO net carbs Tortilla Wraps
· Makes approximately 25 servings
· Serving: 1 portion (42g)
Why This Recipe is Seed Oil Free
Commercial Xtreme Wellness! High Fiber ZERO net carbs Tortilla Wraps from Ole Mexican Foods often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Xtreme Wellness! High Fiber ZERO net carbs Tortilla Wraps may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic grass-fed beef (eye of round or bottom round)
Natural source of papain enzyme for meat tenderizing
Organic tapioca starch
25g (3 Tbsp) · Bob's Red Mill Organic Tapioca Starch
Provides binding and texture, creates the high fiber content
Organic potato starch
20g (2.5 Tbsp) · Bob's Red Mill Organic Potato Starch
Additional binding agent and fiber source
Redmond Real Salt
8g (1.5 tsp) · Redmond Real Salt Fine
Natural sea salt for flavor and preservation
Organic black pepper and spice blend
3g (1 tsp total) · Simply Organic Black Pepper plus custom blend
Provides the 'spices' component for complexity
Organic apple cider vinegar
15ml (1 Tbsp) · Bragg Organic Apple Cider Vinegar
Provides acidity for flavor and preservation
Organic nutritional yeast
6g (2 Tbsp) · Bragg Organic Nutritional Yeast
Replaces yeast extract with clean umami flavor
Instructions
Step 1. Begin by slicing the grass-fed beef into uniform strips about 3mm thick and 5cm long using a very sharp knife. Slice against the grain for maximum tenderness. Weigh out exactly 650g of prepared beef strips and set aside. The uniform thickness is critical for even processing and consistent texture in the final product.
Step 2. In a large mixing bowl, combine 240ml filtered water with 3g pineapple juice powder, 2g lemon juice powder, and 8g coconut sugar. Whisk vigorously for 2-3 minutes until all powders are completely dissolved with no lumps. This creates your tenderizing marinade base that replicates the bromelain, citrus extract, and dextrose functions.
Step 3. Add the beef strips to the marinade base and massage gently with clean hands for 3-4 minutes, ensuring every piece is thoroughly coated. Cover and refrigerate for exactly 45 minutes - no longer, as the natural enzymes will over-tenderize the meat. During this time, prepare your dry seasoning blend.
Step 4. In a separate bowl, combine 4g garlic powder, 3g onion powder, 2g papaya leaf powder, 25g tapioca starch, 20g potato starch, 8g Redmond Real Salt, 3g spice blend, and 6g nutritional yeast. Whisk thoroughly for 2 minutes to ensure even distribution - the starch powders tend to clump. This dry mixture provides the binding, fiber, and flavor coating.
Step 5. Remove the marinated beef from refrigerator and drain off excess liquid (don't rinse). Add the 15ml apple cider vinegar to the beef and toss gently. Then gradually add the dry seasoning mixture, tossing constantly with tongs to coat every piece evenly. The mixture should adhere well to the slightly moist beef surfaces.
Step 6. Arrange the coated beef strips on dehydrator trays in a single layer with space between pieces, or on parchment-lined baking sheets if using an oven. For dehydrator: set to 135°F (57°C) and process for 6-8 hours until strips are firm but still slightly flexible. For oven: set to lowest temperature (usually 170°F) with door slightly ajar, and check every 2 hours until desired texture is reached.
Step 7. Test doneness by bending a piece - it should crack slightly but not break completely. The final product should have a chewy, jerky-like texture with visible seasoning coating. Allow to cool completely before storing. Each 42g serving provides approximately 4g protein and 12g fiber from the starch coating, matching the original nutritional profile.
Step 8. Store in airtight glass containers at room temperature for up to 2 weeks, or refrigerate for up to 1 month. For longer storage, vacuum seal and freeze for up to 6 months. The high fiber content and natural preservation from salt and vinegar help maintain freshness without artificial preservatives.
Storage
Store in airtight containers at room temperature for 2 weeks, refrigerate for 1 month, or freeze for 6 months. The natural preservation from salt and vinegar eliminates need for artificial preservatives.
Cost Comparison
Cost per serving (homemade)$0.54
Cost per serving (store-bought)$0.89
Savings39%
Higher upfront cost due to organic grass-fed beef, but significant long-term savings. Most dry ingredients last for dozens of batches, making subsequent batches much cheaper at around $0.35 per serving.