nutrition

Calories: ~ 400 per serving (2 mini wraps)

Protein: ~ 30g per serving  

Makes: 4 servings (8 mini wraps)

 

 

Protein & Base:

– 540g lean beef mince (raw, to yield ~ 400g cooked)

– 4 large wraps (cut in half = 8 mini wraps, ~ 55 kcal each) – I use low-carb spinach wraps.

 

Veggies (divided per serving):
– 200g grated carrot
– 120g cabbage
– 120g salad leaves (e.g., lettuce or spinach)
– 120g sliced capsicum

Extras:
– 80g low-fat Greek yogurt (20g per serving)
– 115g Edam low-fat cheese (30g per serving)
– Your choice of spices: cumin, paprika, garlic powder, chili flakes
– Salt & pepper to taste

Instructions:

1. Cook the beef mince in a pan over medium heat—season with your favorite spices and a pinch of salt and pepper. Cook until fully browned and set aside.

2. Prep the veggies: Grate the carrot, shred the cabbage, slice the capsicum, and rinse the salad leaves.

3. Assemble the wraps:
– Cut each large wrap in half.
– On each half, layer a portion of cooked beef, ~25g carrot, ~15g cabbage, ~15g salad leaves, ~15g capsicum, 7g Greek yogurt, and ~14g grated Edam cheese.

4. Wrap it up: Roll each half like a mini burrito. Tuck the ends in if possible.

5. Optional: Toast them on a dry pan or sandwich press for 1–2 minutes per side until warm and lightly crisped.

Storage Tips:
– Store in the fridge for up to 3–4 days.
– Best if toasted fresh, but still great cold or reheated.

Hope you enjoy!!!!