Mexican Style Wraps with Spiced Beef, Corn & Spinach
Servings Prep Time
5wraps 15minutes
Servings Prep Time
5wraps 15minutes
  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.