Mexican Lettuce Burritos
Recipe Serves 4 people
Ingredients
- 1 tbsp paste, garlic
- 1 tbsp oil, olive
- 4 tomato, common roughly chopped
- 1 zucchini diced
- 1 capsicum, any diced
- 200 g beans, 4 bean mix, canned washed and drained
- 200 g corn, kernels, canned washed and drained
- 1/2 bunch parsley, flat leaf, fresh roughly chopped
- 8 leaves lettuce, iceberg washed
- 120 g cheese, tasty, low fat shredded (1 cup)
- 200 g yoghurt, greek (1 cup)
Instructions
- 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!
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