Mexican Style Wraps with Spiced Beef, Corn & Spinach

HERE’S AN EASY PEASY WRAP RECIPE that anyone can make. It’s healthy, fresh and delicious. Full of fiber, good fats and vitamins!

IF YOU’RE USED TO CHEESE AND SOUR CREAM topped goodness, this alternative might take some getting used to – bt good on you for trying it out! This healthier alternative will prevent weight-gain, keep you feeling alive and keep your bowels satisfied. It contains much less salt and carbs compared to a regular wrap, and no trans fats.

Each wrap contains one serving of your 5-a-day.

Print Recipe

Mexican Style Wraps with Spiced Beef, Corn & Spinach

Course

Main Dish

Prep Time

15 minutes

Servings

wraps

Ingredients

• 250 g organic minced beef
• 1 white onion diced
• 2 cloves garlic minced
• 1 tsp cumin powder
• 1 tsp paprika powder as spicy as you like
• 2 handfuls fresh spinach washed
• 150 g corn jarred, rinsed, drained
• 1 ripe avocado cut in slices or diced
• 2 ripe tomatoes cut in wedges or squares
• 5 pieces wholegrain torilla contains more fiber than regular tortilla, tastes as good depending on brand, you might need to try a few brands until you find the perfect one

Course Main Dish Prep Time 15 minutes Servings wraps Ingredients 250 g organic minced beef 1 white onion diced 2 cloves garlic minced 1 tsp cumin powder 1 tsp paprika powder as spicy as you like 2 handfuls fresh spinach washed 150 g corn jarred, rinsed, drained 1 ripe avocado cut in slices or diced 2 ripe tomatoes cut in wedges or squares 5 pieces wholegrain torilla contains more fiber than regular tortilla, tastes as good depending on brand, you might need to try a few brands until you find the perfect one

Instructions

1. PLACE MINCED BEEF IN A PAN and spread it around. Heat on medium heat until turned brown in color (I found it handy to pour off some of the fluid that comes out). Then add onion to the pan and fry for a few minutes, until onion slightly softened, stirring occasionally. At last, add the spices and garlic and fry for another minute or two, then take off heat.
2. IN ANOTHER PAN, or in an oven, warm up the wraps (this takes 10 seconds in a pan and a few minutes in an oven warmed to 100 degrees).
3. TOP OFF EACH TORTILLA WITH spinach, avocado, corn, tomato, and spiced beef. Alright, it's a wrap.

Recipe Notes

Buy organic meat at your local supermarket, or leave out the meat altogether.

An avocado is ripe when it feels a bit soft to touch. Please don't squeeze all the avocados at the supermarket (like me). Just check the stalk of the avocado: if it's coming loose easily and below it is green, the avocado is ripe. If it's coming loose easily and it's grey below, the avocado is over ripe (better choose another or bargain a discount).

Not sure how to wrap a torilla? I've found a video to help.