star
star
star
star
star

Gluten Free Tex-Mex Wrap

Name: Gluten Free Tex-Mex Wrap
Prep time: 20 min
Cook time: 5 min
Cuisine: Mexican,Other
Ingredients: 3 Wraps; 80 g maize; 60 g kidney beans; 1 tbsp olive oil; 250 g minced meat; 1 onion; 1 garlic; 1 pinch/es of pepper; 1 pinch/es of salt; 1 pinch/es of chilli powder; 90 g iceberg lettuce; 50 g crème fraîche; 4 tbsp chili sauce; 2 tbsp parsley

3 people

25 min

These gluten free Tex-Mex wraps are perfect for parties or nights in alike! Go crazy with the customisation and fill them up with whatever you like.

This gluten free tex-mex wrap recipe is delicious and quick and easy to make. The Mexican flavours of the meaty mince and kick from the red chilli is something that friends and families are sure to love. We think you should be creative with your fillings too! Try adding sour cream with chives and grated cheese to mix things up. If you fancy an extra kick to your meal try adding chilli powder to the mince as it is cooking or your favourite hot-sauce to the finished wrap. We think this is perfect for an outdoors summer party with friends, or a crowd pleaser for a fussy family! If you want to add something extra, we recommend serving with these mouthwatering nachos that work perfectly either as a starter or a side!

Cook

Preparation

in 20 minutes

Cooking

in 5 minutes

Pour the corn and red beans into a sieve and rinse under running water until the water runs clear. Drain them well.
Heat the oil in a deep frying pan and brown the ground beef over a high heat.
Peel the onion and garlic, chop them into small cubes and add them to the meat.
Season the meat with freshly ground pepper, salt and chili powder.
Continue cooking over a medium heat.
Add corn and beans to the meat. Chop the lettuce finely.
In a bowl, work the crème fraîche with the chili sauce.
Heat up a non-stick pan without adding fat, briefly warm the tortillas one at a time and arrange them on a plate.
Put a long strip of chopped lettuce in the centre of the tortillas, leaving a small margin on each side.
Spread the ground beef onto the tortillas and cover with the cream sauce of chili and crème fraîche.
Finely chop the parsley and sprinkle over the tortillas.
To keep the filling from spilling out, fold one side slightly over the filling and then roll the tortilla into an elongated roll.

Ingredients

Wraps