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Mexican Wrap / Pita
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Mexican Wrap / Pita

Spiced mince with pepper, onion and salsa in a warm wrap or pita. One pan, ready in 20 min.

Prep
5min
Cook
15min
Total
20min
Serves
2

Prep 5 min · Cook 15 min · Total 20 min · Serves 2

easy
#mexican#wraps#mince#quick#one-pan

Flow

Follow the steps top to bottom. Green = in the pan. Orange = a side task you do at the same time (chopping veg, warming wraps). The arrows tell you when to move on.

Steps

  1. Pan on medium heat, 1 tbsp oil. Add 300 g mince.
  2. Crumble the mince fine with a spoon until no lumps remain. Brown until no longer pink (~5 min).
  3. (At the same time) Dice 1 pepper + 1 onion into ~1 cm cubes.
  4. Add the onion. Cook until translucent (~2 min).
  5. Add the pepper. Cook until slightly softer (~2-3 min).
  6. Add ½ packet seasoning + 1 clove garlic (minced). Cook until fragrant (~1 min).
  7. Add 1 jar salsa (mild/hot — your choice). Stir through.
  8. Simmer until the sauce clings well to the mince (~3-4 min).
  9. (At the same time) Warm 4 wraps/pitas (dry pan, oven or microwave).
  10. Add 1 tin of corn (drained). Warm through for 1 min.
  11. Taste. Add salt if the flavour is still missing something.
  12. Fill each wrap/pita with the mince mix + a handful of iceberg lettuce. Serve straight away.

Notes

  • The seasoning packet does most of the work. Half a packet is plenty for 300 g — save the rest for next time.
  • Add the corn only at the end — that keeps it crunchy.
  • Variations: ground chicken or turkey for a lighter version, or skip the bread and serve over rice as a burrito bowl.