Whole30 Sopes
Elevate your Whole30 meal plan with these irresistible Whole30 Sopes—a grain-free, gluten-free spin on a classic Mexican favorite! Made with a blend of almond, tapioca, and coconut flours, these sopes are perfectly crisp on the outside and tender on the inside, with a shallow rim ideal for holding a bounty of delicious toppings. Topped with a zesty combination of chipotle mayo-coated shredded chicken, crisp romaine, juicy tomatoes, creamy avocado, tangy red onion, and fresh cilantro, these sopes are a vibrant and satisfying meal. Easy to prepare in just 35 minutes, they’re perfect for weeknight dinners or flavorful gatherings. Serve them with lime wedges for an extra pop of flavor that completes this wholesome and compliant Whole30 recipe.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Tapioca flour
- 1 tablespoon Coconut flour
- 0.5 teaspoon Sea salt
- 0.75 cup Hot water
- 0.25 cup Avocado oil
- 2 cups Cooked shredded chicken
- 0.25 cup Chipotle mayo (Whole30-compliant)
- 2 cups Romaine lettuce, chopped
- 2 medium Tomatoes, diced
- 1 whole Avocado, sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 4 pieces Lime wedges
Instructions
In a medium mixing bowl, combine almond flour, tapioca flour, coconut flour, and sea salt.
Slowly add the hot water into the dry mixture, stirring continuously until the dough starts to come together.
Add the avocado oil and knead the dough until it is smooth and pliable. If the dough feels too dry, add a small amount of hot water until the desired consistency is achieved.
Preheat a large non-stick skillet or griddle over medium heat.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a thick disc, about 4 inches in diameter.
Carefully place the discs onto the preheated skillet. Cook for 2-3 minutes on each side, or until golden brown. Remove the cooked sopes from the skillet and set aside.
Using your fingers or the back of a spoon, pinch the edges of the sopes to create a shallow rim all around the edge.
In a mixing bowl, toss the cooked shredded chicken with the Whole30-compliant chipotle mayo until evenly coated.
Assemble the sopes by topping each base with a layer of lettuce, a generous scoop of the chipotle chicken, diced tomatoes, sliced avocado, red onion, and a sprinkle of chopped cilantro.
Serve the sopes with lime wedges on the side for an extra burst of flavor. Enjoy immediately.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 20.4 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
