Time To Emerge

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Mexican Beef Wrap

This one is a little more work and can be made spicier with a chopped jalapeño or cayenne added. I left it tasty but on the milder side. This wrap is best fresh so you get the heat from the beef and the coolness from the toppings.

  • 1 large whole wheat wrap
  • 4oz ground eye of round (I grind my own in a food processor)
  • 1 tbsp chili powder
  • ½ tbsp cumin
  • 1 clove chopped garlic
  • 2 tbsp chopped onion
  • 2 tbsp chopped green pepper
  • 1 tbsp chopped cilantro
  • 1 tsp 3/6/9 oil
  • ½ a plum tomato chopped
  • ¼ cup shredded lettuce
  • ½ oz shredded light cheese
  • 1 tbsp fat free sour cream
  • Salt and pepper to taste

In a hot non stick pan combine beef, chili powder, cumin, garlic, onion and pepper. Stir and cook until beef is cooked through, about 4 minutes. At the end of cooking add salt and pepper and cilantro. Place beef mixture on wrap and drizzle with 3/6/9 oil, cover with lettuce, tomato, shredded cheese and sour cream. Now all you have to do is wrap it up and have a wrap fiesta.

 

Protein 33.5g Carbs 33g Fat 14.3g

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