The beauty of this burrito is that it’s packed with flavor from the pan-seared ribeye, then the warmth of the steak steams the tangy slaw filling once everything is all rolled up in the gluten-free tortilla. In place of garlic, steps are included to make garlic-infused canola oil, as the FODMAP in garlic will not leach into oil once the garlic bits have been removed. Then you have an aromatic oil for cooking the steak and potatoes.
Slaw: Fit your food processor with the shredding/grating disk. Cut the cabbage, bell pepper and carrot into pieces that will fit through the top feed tube. Turn the processor on and feed the cabbage, pepper and carrot through with the food pusher to shred. Use a spatula to scrape the vegetables into a mixing bowl. Add the remaining slaw ingredients, mix well and set aside.
Ribeye: Mix the chipotle powder, red chile powder, cumin, salt and pepper in a small bowl. Place the ribeye on a plate or cutting board and sprinkle both sides to coat evenly with the rub.
Assembly: Now that the ribeye has rested, chop it into small pieces, removing and discarding any large bits of fat.
To Plate: Cut in half on the diagonal. Top with fresh cilantro. Serve right away for the best texture and temperature experience.
If you are able to tolerate dairy, layer in 2 tablespoons (14 g) shredded Monterey Jack or cheddar cheese to each burrito as you assemble. Per your tolerance, top with a dollop (15 g each) of conventional or lactose-free sour cream, or plain dairy-free, unsweetened coconut yogurt.
Pure chipotle powder brands vary in heat. Best to taste test before adding. If you are sensitive to heat, swap it with smoked paprika
Monash Notes: Although chiles (chillies) are generally low in FODMAPs, some people with IBS may be sensitive to the capsaicin they contain. Capsaicin is a natural compound that gives chiles their spicy quality. You may need to limit how much chile you eat if your IBS symptoms are triggered by spicy food.