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Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients
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servings
0.5 | pcs. | Head lettuce ~75 g |
200 | g | Cherry tomatoes |
1 | pcs. | Red onion(s) ~75 g |
1 | pcs. | Cucumber ~300 g |
1 | can(s) | Corn ~285 g |
500 | g | Minced beef 16% |
1 | sachet | Burrito Spice Mix ~30 g |
1 | dl | Water ~100 g |
6 | pcs. | Tortillas ~420 g |
200 | g | Grated yellow cheese |
1 | jar | Salsa ~270 g |
2 | dl | Crème fraiche 18 % ~200 g |
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Directions
Shred the lettuce, cut the tomato into wedges and dice the onion and cucumber. Open the tin of sweetcorn.
Preheat the oven to 200º C/fan oven 180º C.
Fry the meat in a pan. Add the spice mix and water and allow to simmer for approx. 5 mins.
Fill the mexican wraps with the meat. Roll them up and lay them in an ovenproof dish. Sprinkle the cheese over the top. Brown in the oven for approx. 10 minutes.
Serve the warm wraps with the salad, crème fraiche and salsa.
Nutritional data
964 Kcal Per Serving F: 50 g, P: 51 g, C: 80 g, DF: 5 g 3,854 Kcal (145 Kcal/100 g)
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