Beef Crunch Wraps
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Ground beef | |
| 1 | Red onions | |
| 2 | Jalapenos | |
| 1 | Tomatoes | |
| .5 head | Lettuce | |
| 50 g | Cheddar cheese | (grated) |
| 100 g | Fresh mozzarella | (grated) |
| 100 g | Sour cream | |
| 5 | Flour tortillas | (large) |
| 30 g | Taco seasoning | |
| 5 tbsp | Salsa verde | |
| 1 tbsp | Coconut oil | |
| 5 | Corn tortillas | (small) |
- Preheat the oven to 200C. Add about an inch of oil to a pan and heat over medium-high heat. When hot, dip each corn tortilla in and fry for about 20 seconds per side. Set aside to let crisp.
- Drain the oil, and add coconut oil to the pan and lower to a medium heat. Add the beef mince and cook for 5 minutes until browned. Meanwhile, chop the onions, shred the lettuce, and finely slice the tomato.
- Add the chopped onion and fry for 3-4 minutes until soft. Stir in the taco seasoning and cook for 5 more minutes, then remove from the heat.
- Now, time to build the wraps. Place a fried corn tortilla in the center of the flour tortilla. Place 2-3 tablespoons of beef mince filling in the centre of the tortilla. Layer with cheddar and mozzarella followed by salsa, jalapenos, sour cream, tomato and lettuce. Leave a generous amount of space around the borders of the tortilla so you can seal it shut.
- Fold the edges of the tortilla towards the centre around 5-6 times until the filling is enclosed, then quickly flip the wrap so the folds are face down. Repeat the process four more times.
- Transfer the assembled wraps to an oven tray and bake for 5-10 minutes until crispy and golden.
Fat:
39gg
Saturates:
18g
Sugars:
5.4g
Protein:
31.6g
Carbs:
50.4g
Fiber:
4.6g
57.4%
Calories
50.9%
Carbs
37.2%
Protein
97.5%
Fat
18.4%
Fiber