A delicious gluten free and low carb version of the Mexican burrito.
large onion, diced
cloves of garlic, minced
Italian dried herbs
large iceberg lettuce leaves
Spicy red sauce (tomato based sauce)
Grated tasty cheese (optional)
button mushrooms, sliced
fresh tomatoes, diced
large ripe avocados
Dash of lemon juice
Dash of olive oil
Pinch of paprika
Salt to taste
1.Pan fry beef mince until almost cooked. Remove from pan and keep warm.
2.In the same frying pan add some olive oil and cook onion until translucent, add minced garlic and cook for a further minute. Add cooked mince back to the same pan along with the herbs and stir through.
3.Cook for a further 10 minutes with lid on to ensure the meat is cooked well and that the mix is nicely moistened.
4.To make guacamole, simply mash avocados and stir in all the ingredients.
5.To serve, place a lettuce leaf on a plate and top with the mince mixture. Add some spicy red sauce and some grated tasty cheese (optional). Wrap up like a burrito and top with dollops of guacamole, topped with diced tomatoes and sliced mushrooms. Enjoy!
Spiciness of tomato based sauce to suit your preference.