Snazzy Beef Burritos

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

with gluten-free coconut wraps, kidney bean chilli & guacamole

4.6

62 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Milk (optional)
  • Sugar/Sweetener/Honey
Photo of Snazzy Beef Burritos

  1. 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.

  2. BROWN THE Beef/" title="View all our recipes with Beef at eCook">Beef

    Drain any liquid from the Beef/" title="View all our recipes with Beef at eCook">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.

  3. 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.

  4. 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.

  5. FINISHING TOUCHES

    Once the sauce has reduced, add in the Beef/" title="View all our recipes with Beef at eCook">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.

  6. MARVELOUS MEXI NIGHT!

    Smear the coriander cottage cheese over one half of each wrap and load up with the chunky Beef/" title="View all our recipes with Beef at eCook">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!)

Download the Recipe

  1. 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.

  2. BROWN THE Beef/" title="View all our recipes with Beef at eCook">Beef

    Drain any liquid from the Beef/" title="View all our recipes with Beef at eCook">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.

  3. 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.

  4. 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.

  5. FINISHING TOUCHES

    Once the sauce has reduced, add in the Beef/" title="View all our recipes with Beef at eCook">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.

  6. MARVELOUS MEXI NIGHT!

    Smear the coriander cottage cheese over one half of each wrap and load up with the chunky Beef/" title="View all our recipes with Beef at eCook">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!)

Download the Recipe

  1. 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.

  2. BROWN THE Beef/" title="View all our recipes with Beef at eCook">Beef

    Drain any liquid from the Beef/" title="View all our recipes with Beef at eCook">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.

  3. 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.

  4. 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.

  5. FINISHING TOUCHES

    Once the sauce has reduced, add in the Beef/" title="View all our recipes with Beef at eCook">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.

  6. MARVELOUS MEXI NIGHT!

    Smear the coriander cottage cheese over one half of each wrap and load up with the chunky Beef/" title="View all our recipes with Beef at eCook">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!)

Download the Recipe

  1. 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.

  2. BROWN THE Beef/" title="View all our recipes with Beef at eCook">Beef

    Drain any liquid from the Beef/" title="View all our recipes with Beef at eCook">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.

  3. 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.

  4. 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.

  5. FINISHING TOUCHES

    Once the sauce has reduced, add in the Beef/" title="View all our recipes with Beef at eCook">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.

  6. MARVELOUS MEXI NIGHT!

    Smear the coriander cottage cheese over one half of each wrap and load up with the chunky Beef/" title="View all our recipes with Beef at eCook">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!)

Download the Recipe

Frequently Asked Questions

What is the preparation time for Snazzy Beef Burritos?

The preparation time for Snazzy Beef Burritos with gluten-free coconut wraps, kidney bean chilli & guacamole is between 20 and 35 minutes.

What is the total time required to make Snazzy Beef Burritos with gluten-free coconut wraps, kidney bean chilli & guacamole?

The total time required to make Snazzy Beef Burritos with gluten-free coconut wraps, kidney bean chilli & guacamole is between 35 and 45 minutes.

How many servings does Snazzy Beef Burritos provide?

4 servings

What are the main ingredients in Snazzy Beef Burritos?

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

What is the nutritional information of Snazzy Beef Burritos?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Snazzy Beef Burritos?

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. 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!) 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.

What should be prepared from my kitchen to make Snazzy Beef Burritos?

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

How many calories does Snazzy Beef Burritos have?

calories

How much fat content does Snazzy Beef Burritos have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Add to Woolies Cart
Photo of Red Kidney Beans 500 g

Red Kidney Beans 500 G

Add to Woolies Cart
Photo of Organic Red Kidney Beans 400 g

Organic Red Kidney Beans 400 G

Add to Woolies Cart
Photo of Red Kidney Beans in Brine 400 g

Red Kidney Beans In Brine 400 G

Add to Woolies Cart
Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Add to Woolies Cart
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