eCook Meal
Snazzy Beef Burritos
with gluten-free coconut wraps, kidney bean chilli & guacamole
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…
Serving guide
Choose your portion size.
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!)
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!)
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!)
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!)
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R280.17
for 4 servings · R70.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
-
Smooth Low Fat Cottage Cheese needs 120 mlOrganic Low Fat Plain Smooth Cottage Cheese 250 g R50.99 · whole pack (size can't be divided)R50.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Cooked Chopped Tomatoes needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
-
Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- Gluten-free Coconut Wraps
- Free-range Beef Strips
- Pickling Liquid
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Strips, Fresh Coriander, Gluten-free Coconut Wraps, Guacamole, Kidney Beans, NOMU Mexican Spice Blend, Pickling Liquid, Shredded Cabbage & Julienne Carrot, Smooth Cottage Cheese, Tomato
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?
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. 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. 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. 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!) 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.
What should be prepared from my kitchen to make Snazzy Beef Burritos?
Beef, Beef Strips, Fresh Coriander, Gluten-free Coconut Wraps, Guacamole, Kidney Beans, NOMU Mexican Spice Blend, Pickling Liquid, Shredded Cabbage & Julienne Carrot, Smooth Cottage Cheese, Tomato
How many calories does Snazzy Beef Burritos have?
calories
How much fat content does Snazzy Beef Burritos have?
grams