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Mexican Lettuce Burritos

Mexican Lettuce Burritos

Mexican Lettuce Burritos (158 downloads)

Ingredients (serves 4)

  • 1 tbsp. garlic paste
  • 1 tbsp. olive oil
  • 4 tomatoes, roughly chopped
  • 1 zucchini, diced
  • 1 capsicum, diced
  • 200g 4 bean mix, washed and drained
  • 200g corn kernels, washed and drained
  • ½ bunch fresh parsley, roughly chopped
  • 8 iceburg lettuce leaves, washed
  • 1 cup shredded cheese
  • 1 cup Greek yoghurt

Method

  • Heat oil in a large saucepan, add garlic and tomatoes. Cook for 5-6 minutes or until tomatoes become soft.
  • Add in zucchini to the saucepan. Leave to simmer for 5 minutes.
  • Add in parsley, capsicum, bean mix and corn. Leave to simmer for another 5 minutes. Remove from heat.
  • Carefully remove lettuce leaves from the lettuce bunch and set aside. In each lettuce leaf, place a heaped spoonful of the Mexican mix, sprinkle cheese over the top and add a dollop of Greek yoghurt in the centre.
  • To wrap: fold the bottom up first, followed by each side.
  • Serve and enjoy!

Nutrition info per serve

  • Energy: 1503kJ (359 cal)
  • Protein: 19g
  • Carbohydrate: 31g
  • Fat: 17g
  • Fibre: 9g
  • Sodium: 429mg

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