1. In a medium bowl coarsely mash eggs and avocado with a potato masher or fork. Add sweet pepper, green onion, Paleo Ranch Dressing, lemon juice, salt, and chipotle pepper; stir to combine.

2. Place Cassava Tortillas on a work surface. Lay lettuce leaves on top of tortillas. Spoon egg mixture on top; roll up tortillas.

Paleo Ranch Dressing

1. In a small bowl whisk together all ingredients. If necessary, thin dressing to desired consistency with water or nut milk. Cover and chill any leftover dressing up to 1 week in the refrigerator.

Paleo Cassava Tortillas

1. In a medium bowl stir together all ingredients. Add more water, 1 Tbsp. at a time, to make a dough that holds together but is not sticky. Divide dough into 4 portions.

2. Brush the bottom of a large skillet with additional olive oil; preheat skillet over medium-high. For each tortilla, roll a dough piece between parchment paper into a 6-inch circle. Remove top piece of parchment. Carefully invert the dough circle into one hand; carefully peel the parchment from the dough circle with the other hand. Turn dough into skillet. Cook 1 minute per side or until lightly browned and bubbled. Remove to paper towels. Repeat with remaining dough, stacking tortillas with paper towels between each.

3. Serve immediately or place stack in an airtight container while warm; cool. Store in the refrigerator up to 1 week or freeze up to 2 months; thaw before using. To serve, reheat between paper towels in the microwave for 20 to 30 seconds before using.

To Tote

Wrap individually in plastic wrap. Place wraps in insulated lunch boxes. Add cooler packs to lunch boxes or store lunch boxes in the refrigerator. Serve wraps within 5 hours.