What are the main ingredients in Sticky Chipotle Beef Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sticky Chipotle Beef Wrap?

Calories: 1246, Carbs: 96 grams, Fat: grams, Protein: 50.4 grams, Sugar: 21.4 grams, Salt: 1643 grams

How do I prepare Sticky Chipotle Beef Wrap?

CHEESY MINCE: Place a pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes until browned, stirring occasionally. Add the remaining chopped chipotles (to taste) and the BBQ sauce and simmer for a further 1-2 minutes until the mince is cooked through and sticky. Season to taste. Just before serving, mix the grated cheese through the sticky mince until slightly melted. FINISHING TOUCHES: Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. DRESSING: Combine ½ of the chopped chipotles, the mayo and the honey. Add water in 5ml increments until drizzling consistency. PLATE: Pile up the limey lettuce slaw mix into the toasted tortilla wraps and top with the cheesy BBQ beef mince and tomato & spring onion salsa. Drizzle over the chipotle honey dressing. Fold it all up and tuck in! SALSA & SLAW: Place the sliced cabbage, grated carrot, the shredded lettuce, the lime juice (to taste) and some seasoning in a bowl. Toss to combine. In a separate bowl, combine the diced tomatoes, the sliced spring onion, a drizzle of oil, and some seasoning.

What should be prepared from my kitchen to make Sticky Chipotle Beef Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sticky Chipotle Beef Wrap

This Mexi-inspired wrap is stuffed with spicy BBQ beef mince and topped with melted cheddar & mozzarella cheese. Zingy crunchy lime slaw, fresh tomato and spring onion salsa, and heat from drizzles of this chipotle That Mayo dressing make this absolutely mouthwatering!

Sticky Chipotle Beef Wrap

with cheddar cheese & a spicy honey dressing

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Beef
Cabbage
Carb Smart BBQ Sauce
Carrot
Chipotle in Adobo
Free-Range Beef Mince
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
Honey
Lime Juice
Plum Tomato
Plum Tomatoes
Spring Onion
Spring Onions
That Mayo (Original)
Whole Wheat Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

SALSA & SLAW
Place the sliced cabbage, grated carrot, the shredded lettuce, the lime juice (to taste) and some seasoning in a bowl. Toss to combine. In a separate bowl, combine the diced tomatoes, the sliced spring onion, a drizzle of oil, and some seasoning.
DRESSING
Combine ½ of the chopped chipotles, the mayo and the honey. Add water in 5ml increments until drizzling consistency.
CHEESY MINCE
Place a pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 4-5 minutes until browned, stirring occasionally. Add the remaining chopped chipotles (to taste) and the BBQ sauce and simmer for a further 1-2 minutes until the mince is cooked through and sticky. Season to taste. Just before serving, mix the grated cheese through the sticky mince until slightly melted.
FINISHING TOUCHES
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
PLATE
Pile up the limey lettuce slaw mix into the toasted tortilla wraps and top with the cheesy BBQ beef mince and tomato & spring onion salsa. Drizzle over the chipotle honey dressing. Fold it all up and tuck in!

Cabbage - 100g
Carrot - 120g
Green Leaves - 20g
Lime Juice - 15ml
Plum Tomato - 1
Spring Onion - 1
Chipotle in Adobo - 10g
That Mayo (Original) - 45ml
Honey - 5ml
Free-range Beef Mince - 150g
Carb Smart BBQ Sauce - 30ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Whole Wheat Tortillas - 2

Download the Recipe

Serves 2

SALSA & SLAW
Place the sliced cabbage, grated carrot, the shredded lettuce, the lime juice (to taste) and some seasoning in a bowl. Toss to combine. In a separate bowl, combine the diced tomatoes, the sliced spring onion, a drizzle of oil, and some seasoning.
DRESSING
Combine ½ of the chopped chipotles, the mayo and the honey. Add water in 5ml increments until drizzling consistency.
CHEESY MINCE
Place a pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes until browned, stirring occasionally. Add the remaining chopped chipotles (to taste) and the BBQ sauce and simmer for a further 1-2 minutes until the mince is cooked through and sticky. Season to taste. Just before serving, mix the grated cheese through the sticky mince until slightly melted.
FINISHING TOUCHES
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
PLATE
Pile up the limey lettuce slaw mix into the toasted tortilla wraps and top with the cheesy BBQ beef mince and tomato & spring onion salsa. Drizzle over the chipotle honey dressing. Fold it all up and tuck in!

Cabbage - 200g
Carrot - 120g
Green Leaves - 40g
Lime Juice - 30ml
Plum Tomato - 1
Spring Onions - 2
Chipotle in Adobo - 20g
That Mayo (Original) - 85ml
Honey - 10ml
Free-range Beef Mince - 300g
Carb Smart BBQ Sauce - 65ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Whole Wheat Tortillas - 4

Download the Recipe

Serves 3

SALSA & SLAW
Place the sliced cabbage, grated carrot, the shredded lettuce, the lime juice (to taste) and some seasoning in a bowl. Toss to combine. In a separate bowl, combine the diced tomatoes, the sliced spring onion, a drizzle of oil, and some seasoning.
DRESSING
Combine ½ of the chopped chipotles, the mayo and the honey. Add water in 5ml increments until drizzling consistency.
CHEESY MINCE
Place a pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 6-7 minutes until browned, stirring occasionally. Add the remaining chopped chipotles (to taste) and the BBQ sauce and simmer for a further 2-3 minutes until the mince is cooked through and sticky. Season to taste. Just before serving, mix the grated cheese through the sticky mince until slightly melted.
FINISHING TOUCHES
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
PLATE
Pile up the limey lettuce slaw mix into the toasted tortilla wraps and top with the cheesy BBQ beef mince and tomato & spring onion salsa. Drizzle over the chipotle honey dressing. Fold it all up and tuck in!

Cabbage - 300g
Carrot - 240g
Green Leaves - 60g
Lime Juice - 45ml
Plum Tomatoes - 2
Spring Onions - 3
Chipotle in Adobo - 30g
That Mayo (Original) - 125ml
Honey - 15ml
Free-range Beef Mince - 450g
Carb Smart BBQ Sauce - 85ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Whole Wheat Tortillas - 6

Download the Recipe

Serves 4

SALSA & SLAW
Place the sliced cabbage, grated carrot, the shredded lettuce, the lime juice (to taste) and some seasoning in a bowl. Toss to combine. In a separate bowl, combine the diced tomatoes, the sliced spring onion, a drizzle of oil, and some seasoning.
DRESSING
Combine ½ of the chopped chipotles, the mayo and the honey. Add water in 5ml increments until drizzling consistency.
CHEESY MINCE
Place a pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow it to caramelise for 6-7 minutes until browned, stirring occasionally. Add the remaining chopped chipotles (to taste) and the BBQ sauce and simmer for a further 2-3 minutes until the mince is cooked through and sticky. Season to taste. Just before serving, mix the grated cheese through the sticky mince until slightly melted.
FINISHING TOUCHES
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
PLATE
Pile up the limey lettuce slaw mix into the toasted tortilla wraps and top with the cheesy BBQ beef mince and tomato & spring onion salsa. Drizzle over the chipotle honey dressing. Fold it all up and tuck in!