Whether or not you’re gluten-free, this simple recipe is absolutely delicious.
Ingredients
- 500g beef mince
- 1 red onion, finely chopped
- 100g (1 cup) crushed corn chips
- 1 egg, lightly whisked
- 2 green chillies, finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano leaves
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbs olive oil
- 4 gluten-free wraps
- 1/2 butter lettuce, leaves separated
- 1 avocado, sliced
- 2 large tomatoes, chopped
- Tomato salsa, to serve
- Sour cream, to serve
- Pickled jalapenos, to serve
Method
- Step 1Place the mince, onion, corn chips, egg, chilli, cumin, oregano, paprika and cayenne in a large bowl. Season. Mix until well combined. Shape into 4 burger patties.
- Step 2Heat the oil in large frying pan or barbecue flat plate on medium-high. Cook the burgers for 6-8 minutes each side, flattening slightly, or until cooked to your liking.
- Step 3Meanwhile, heat the wraps following packet directions (or wrap in foil and heat in an oven).
- Step 4Arrange lettuce along the centre of the wraps. Top with avocado and tomato. Cut each patty in half and divide among wraps. Top with the salsa, sour cream and jalapenos.
- Low carb
- Lower gi
Nutrition
3134 kj
Energy
42g
Fat Total
14g
Saturated Fat
6g
Fibre
41g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Make the mince mixture into gluten-free Mexican meatballs (about 1 tablespoonful each) and serve with mashed potato, salsa and pickled jalapenos.
- Author: Sarah Allchurch
- Image credit: Al Richardson
- Publication: Taste Magazine
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