Low Carb Fajita Burrito Lettuce Wrap

A low carb fajita burrito lettuce wrap is the perfect way to have your Mexican food on a low carb diet. All of those Mexican flavors wrapped up for a handheld lettuce burrito!

Meat. Marinade
  • 1 lb beef steak, cut into thin strips
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 teaspoon oregano
  • 1/4 teaspoons cumin
  • 2 cloves garlic, crushed
  • 2 tablespoons lime juice

Lettuce Wraps
  • 1 avocado, thinly sliced
  • 1 onion, sliced
  • 1 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 18 leaves iceberg lettuce
  • 2 cups pepers sliced
  • 3/4 cup shredded cheese

Low Carb Fajita Burrito Lettuce Wrap

  1. The night before, mix the marinade and add with the meat to a large zipper bag. Make sure all the meat is covered with the marinade.
  2. The next day, add the oil to a large saute pan and heat up to medium high. Add the meat mixture as well as the salt and chili powder. Cook for about 10 minutes until the meat is browned.
  3. To make the wrap, overlap 3 large lettuce leaves. Add the. meat mixture to the lower middle of the lettuce. Top with avocado and cheese and start rolling up. Tuck the bottom first, then the two sides, and then roll the whole thing up. C
  4. Cut a piece of wax paper the same width as the lettuce wrap and roll up your lettuce burrito. Cut in half and eat!
  5. This recipe makes at least 6 burritos. However they taste better eaten right away as the lettuce get a bit soggy the next day. So you might want to adapt the recipe to you liking.

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