These summery gluten-free wraps are coated in coriander cottage cheese for an extra protein punch! They encase a fragrant Mexican chilli of seared beef, kidney beans, and tomato, tucked in with pickled slaw and creamy guacamole. You can thank us later…
Snazzy Beef Burritos
Snazzy Beef Burritos
with gluten-free coconut wraps, kidney bean chilli & guacamole
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Cooked Chopped Tomatoes
- Free-Range Beef Strips
- Fresh Coriander
- Gluten-free Coconut Wraps
- Guacamole
- Kidney Beans
- NOMU Mexican Spice Blend
- Pickling Liquid
- Shredded Cabbage & Julienne Carrot
- Smooth Low Fat Cottage Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Sugar/Sweetener/Honey
IT’S PICKLING TIME!
Place the pickling liquid in a bowl with 1 tbsp of warm water and a pinch of salt. Toss through the cabbage and carrot until coated and set aside to pickle.
BROWN THE BEEF
Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a deep pan over a high heat with a drizzle of oil. When hot, brown the strips for 1-2 minutes, shifting as they colour. Remove from the pan on completion, season, and set aside.
LET’S GET SPICY
Return the pan to a medium heat. Add in the Mexican spice blend and fry for 30-60 seconds until fragrant, shifting constantly. Stir through the cooked chopped tomatoes and 45ml of water. Reduce the heat slightly and simmer for 8-10 minutes until reduced and thickened.
WHILE THE SAUCE IS SIMMERING…
In a small bowl, combine the cottage cheese with three-quarters of the chopped coriander. Loosen with a splash of milk or water, season, and set aside for serving. Place a clean, dry pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until heated through.
FINISHING TOUCHES
Once the sauce has reduced, add in the beef strips and the drained kidney beans and stir for 1-2 minutes until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
MARVELOUS MEXI NIGHT!
Smear the coriander cottage cheese over one half of each wrap and load up with the chunky beef chilli. Top with the pickled slaw and dollop over the guacamole. Garnish with the remaining coriander, roll up, and tuck in. (Disclaimer: they get messy, but it’s so worth it!)
Pickling Liquid - 22,5ml
Shredded Cabbage & Julienne Carrot - 75g
Free-range Beef Strips - 150g
NOMU Mexican Spice Blend - 15ml
Cooked Chopped Tomatoes - 200g
Smooth Low Fat Cottage Cheese - 30ml
Fresh Coriander - 4g
Gluten-free Coconut Wraps - 2
Kidney Beans - 120g
Guacamole - 80g
IT’S PICKLING TIME!
Place the pickling liquid in a bowl with 2 tbsp of warm water and a pinch of salt. Toss through the cabbage and carrot until coated and set aside to pickle.
BROWN THE BEEF
Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a deep pan over a high heat with a drizzle of oil. When hot, brown the strips for 2-3 minutes, shifting as they colour. Remove from the pan on completion, season, and set aside.
LET’S GET SPICY
Return the pan to a medium heat. Add in the Mexican spice blend and fry for 30-60 seconds until fragrant, shifting constantly. Stir through the cooked chopped tomatoes and 85ml of water. Reduce the heat slightly and simmer for 10-12 minutes until reduced and thickened.
WHILE THE SAUCE IS SIMMERING…
In a small bowl, combine the cottage cheese with three-quarters of the chopped coriander. Loosen with a splash of milk or water, season, and set aside for serving. Place a clean, dry pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until heated through. Stack on a plate as you go to keep warm.
FINISHING TOUCHES
Once the sauce has reduced, add in the beef strips and the drained kidney beans and stir for 2-3 minutes until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
MARVELOUS MEXI NIGHT!
Smear the coriander cottage cheese over one half of each wrap and load up with the chunky beef chilli. Top with the pickled slaw and dollop over the guacamole. Garnish with the remaining coriander, roll up, and tuck in. (Disclaimer: they get messy, but it’s so worth it!)
Pickling Liquid - 45ml
Shredded Cabbage & Julienne Carrot - 150g
Free-range Beef Strips - 300g
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomatoes - 400g
Smooth Low Fat Cottage Cheese - 60ml
Fresh Coriander - 8g
Gluten-free Coconut Wraps - 4
Kidney Beans - 240g
Guacamole - 160g
IT’S PICKLING TIME!
Place the pickling liquid in a bowl with 2 tbsp of warm water and a pinch of salt. Toss through the cabbage and carrot until coated and set aside to pickle.
BROWN THE BEEF
Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a deep pan over a high heat with a drizzle of oil. When hot, brown the strips for 2-3 minutes, shifting as they colour. Remove from the pan on completion, season, and set aside.
LET’S GET SPICY
Return the pan to a medium heat. Add in the Mexican spice blend and fry for 30-60 seconds until fragrant, shifting constantly. Stir through the cooked chopped tomatoes and 85ml of water. Reduce the heat slightly and simmer for 10-12 minutes until reduced and thickened.
WHILE THE SAUCE IS SIMMERING…
In a small bowl, combine the cottage cheese with three-quarters of the chopped coriander. Loosen with a splash of milk or water, season, and set aside for serving. Place a clean, dry pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until heated through. Stack on a plate as you go to keep warm.
FINISHING TOUCHES
Once the sauce has reduced, add in the beef strips and the drained kidney beans and stir for 2-3 minutes until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
MARVELOUS MEXI NIGHT!
Smear the coriander cottage cheese over one half of each wrap and load up with the chunky beef chilli. Top with the pickled slaw and dollop over the guacamole. Garnish with the remaining coriander, roll up, and tuck in. (Disclaimer: they get messy, but it’s so worth it!)
Pickling Liquid - 45ml
Shredded Cabbage & Julienne Carrot - 150g
Free-range Beef Strips - 300g
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomatoes - 400g
Smooth Low Fat Cottage Cheese - 60ml
Fresh Coriander - 8g
Gluten-free Coconut Wraps - 4
Kidney Beans - 240g
Guacamole - 160g
IT’S PICKLING TIME!
Place the pickling liquid in a bowl with 3 tbsp of warm water and a pinch of salt. Toss through the cabbage and carrot until coated and set aside to pickle.
BROWN THE BEEF
Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a large, deep pan over a high heat with a drizzle of oil. When hot, brown the strips for 3-4 minutes, shifting as they colour. Remove from the pan on completion, season, and set aside. You may need to do this step in batches.
LET’S GET SPICY
Return the pan to a medium heat. Add in the Mexican spice blend and fry for 30-60 seconds until fragrant, shifting constantly. Stir through the cooked chopped tomatoes and 120ml of water. Reduce the heat slightly and simmer for 12-15 minutes until reduced and thickened.
WHILE THE SAUCE IS SIMMERING…
In a small bowl, combine the cottage cheese with three-quarters of the chopped coriander. Loosen with a splash of milk or water, season, and set aside for serving. Place a clean, dry pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until heated through. Stack on a plate as you go to keep warm.
FINISHING TOUCHES
Once the sauce has reduced, add in the beef strips and the drained kidney beans and stir for 2-3 minutes until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
MARVELOUS MEXI NIGHT!
Smear the coriander cottage cheese over one half of each wrap and load up with the chunky beef chilli. Top with the pickled slaw and dollop over the guacamole. Garnish with the remaining coriander, roll up, and tuck in. (Disclaimer: they get messy, but it’s so worth it!)
Pickling Liquid - 90ml
Shredded Cabbage & Julienne Carrot - 300g
Free-range Beef Strips - 600g
NOMU Mexican Spice Blend - 60ml
Cooked Chopped Tomatoes - 800g
Smooth Low Fat Cottage Cheese - 120ml
Fresh Coriander - 15g
Gluten-free Coconut Wraps - 8
Kidney Beans - 480g
Guacamole - 320g
Woolies Products in this dish
