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Mexican Wraps

Servings:           4
Total Time:        1 hr 30 mins
Cooking Time:  1 hr

Download this Recipe (.pdf)

Ingredients

For the Chilli Con Carne
1 Tbsp light olive oil or coconut oil
1 Tbsp butter
1 onion, peeled, halved & sliced
1 green pepper, diced
400g lean mince, beef or ostrich
1 tsp barbeque spice
2 tsp finely chopped garlic
1 tsp finely chopped chillies (optional)
1 tsp paprika paste (or ½ tsp powder)
1 Tbsp tomato paste
400g tin peeled & diced tomatoes & juice
400g tin Heinz baked beans in sauce
1 Tbsp hot curry powder
1 tsp turmeric
1 tsp coriander powder
1 tsp ground cumin
½ tsp cinnamon
½ tsp Cajun spice
freshly ground salt & pepper, to taste

For the Wraps
4-6 corn or flour wraps or Cauli Wraps (Tortillas)
Guacamole
4 large crisp lettuce leaves, shredded
2 large tomatoes, diced
1 large onion, peeled & diced
200g Cheddar or Gruyère cheese, grated

Method

In a large frying pan on a high heat, melt the olive oil & butter, fry the onion & green pepper until soft and with a slotted spoon, remove from pan.
In the same pan, stir-fry the mince until brown & free of all lumps.
Return the onions & green peppers to the pan and mix in the barbeque spice, garlic, chillies, paprika & tomato paste.  Continue frying for 1 min.
Add the tin of tomatoes with the juice & stir.  Reduce the heat & simmer for 20 mins.  Stir in the baked beans & remaining spices. Simmer for 10 mins.

While the chilli con carne is simmering, mix the diced tomatoes & onion together.
Lightly fry the wraps & keep warm (10 secs in the microwave will
re-warm & soften the wraps if needed).

Assemble each wrap by spreading guacamole quite thickly over the wrap (leaving about a 4cm border free), adding a handful of shredded lettuce and a portion of tomato & onion. Top liberally with cheese.  Fold up the bottom and then the sides of the wrap to close.  Dress & serve.

Banting/LCHF
Use Heinz baked beans as they have 10.7g carbs per serving whereas other products can have up to 26g carbs per serving.
Use Cauli Wraps (Tortillas) - not corn or flour wraps.

Variation

Substitute the chilli con carne with Coronation Chicken, best served warmed.

How to Make...

GUACAMOLE
2 avocados, peeled & mashed (400g pulp)
1 small onion, peeled & diced
1 tsp finely chopped garlic
1 Tbsp extra virgin olive oil
½ tsp balsamic vinegar
1 tsp lime or lemon juice
freshly ground salt & black pepper
¼ tsp finely chopped chillies (optional)

Blend all ingredients together well.
CORONATION CHICKEN
125g mayonnaise
75g chutney
2 tsp curry powder
1½ Tbsp lime (or lemon) zest
5 Tbsp lime (or lemon) juice
500g left-over chicken, cut into strips

Mix together the mayonnaise, chutney, curry powder & lime.
Fold in the chicken.
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Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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