About this Recipe
- 250 g lean minced beef
- 1 sprig of fresh rosemary, finely chopped
- ½ tsp salt
- ¼ tsp pepper
- 2 cherry tomatoes, quartered
- ¼ red onion, finely chopped
- 1 sprig of fresh coriander, finely chopped
- ¼ tsp sriracha sauce (optional)
- 1 tsp Liviana™ CBD-Infused Extra Virgin Olive Oil
- Salt and pepper
- ¼ cup pineapple, diced (0.5 cm cubes)
- 1 sprig of fresh mint, finely chopped
- 2 tbsp red kidney beans
- ½ cup lettuce, thinly sliced
- ¼ avocado, sliced
- ¼ cup mozzarella cheese, grated
- 1 whole-wheat tortilla wrap
- Lean beef mince
- Fresh rosemary
- Cherry tomatoes
- Red onion
- Fresh coriander
- Sriracha sauce
- Liviana™ CBD-Infused Extra Virgin Olive Oil
- Fresh mint
- Red kidney beans
- Mozzarella cheese
- Whole-wheat tortilla wrap
- Cutting board
- Mixing bowl
- Large frying pan
- Low Gi
- Total energy: 1005 kcal
- Protein: 76.4 g
- Carbohydrates: 34.5 g
- Sugar: 6.6 g
- Fat: 61.7 g
- Fibre: 7.4 g
Step by Step Instructions
Mix the ingredients for the patty. Set aside.
Mix the ingredients for the tomato salsa. Set aside
Mix the ingredients for the pineapple salsa. Set aside
Prepare the toppings and place them into small bowls.
Place the tortilla onto a plate, and press the mince mixture onto the tortilla into a thin layer of about 0.5 cm.
Drizzle some Liviana™ CBD-Infused Extra Virgin Olive Oil into a hot pan over medium heat. Place the tortilla mince side down onto the pan. Cook for 3 – 4 minutes.
Gently flip the tortilla and mince so the mince faces up. Sprinkle the grated cheese onto the mince to melt.
Cook on the tortilla side for 3 – 4 minutes until golden brown. Transfer onto a plate.
Layer the rest of the ingredients and salsas onto the mince and melted cheese. Enjoy!
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