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Lean Beef and Quinoa Wrap
Lean Beef and Quinoa Wrap

Lean Beef and Quinoa Wrap

with bell pepper and tomato

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A recipe conveniently customised just to your liking.

Tags:
Spicy
•Quick
Allergens:
Egg
•Mustard
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Scallion

240 grams

Irish Lean Beef Mince

1 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Bell Pepper

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Harissa Spice Mix

85 grams

Quinoa

4 unit(s)

Wraps

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Harissa Paste

1 sachet(s)

Beef Stock

2 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)3879 kJ
Energy (kcal)927 kcal
Fat30.3 g
of which saturates4.9 g
Carbohydrate116.8 g
of which sugars22.1 g
Dietary Fiber10.7 g
Protein46.2 g
Salt8.3 g
Potassium497.7 mg
Calcium21.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot with Lid

Cooking steps

Cook the Quinoa
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • In a medium pot, boil 125ml water (per 2P).
  • Add half the quinoa (per 2P) and the stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
  • Reduce the heat to medium-low and cook, covered, a further 8-10 mins. 
  • Remove from the heat and allow to cool slightly.
Time to Fry
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the mince until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Use a spoon to break it up as it cooks. Season with salt and pepper.
Soften the Bell Pepper
3
  • Halve and deseed the bell pepper. Chop into 2cm chunks.
  • Add bell pepper, harissa spice and paprika to the pan with the mince.
  • Fry until the mince is cooked, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
  • Remove from the heat and stir through the harissa paste and 2 tbsp water (per 2P). 
  • Season to taste with salt, pepper and sugar.
Assemble the Salsa
4
  • Meanwhile, cut the tomato into 2cm chunks.
  • Trim and thinly slice the scallion.
  • Mix the tomato and scallion in a bowl.
  • Add the mayo and sweet chilli sauce to a small bowl and mix together until well combined.
  • Pop the wraps (two per person) into the oven to warm, 1-2 mins.
Wrap and Roll
5
  • Along the bottom third of the wrap, spread a portion of quinoa, tomato salsa and mince. Leave a small border at the edge.
  • Drizzle over the sweet chilli mayo.
  • Fold the border of the wrap up over the filling, then fold the left and right sides inwards towards the filling.
  • Roll the whole thing over itself, wrapping tightly.

TIP: Avoid overfilling to ensure it rolls up.

Divide and Serve
6
  • Cut in half and plate up. 
  • Serve any remaining filling alongside.
Meal right image

Explore Similar Recipes

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