Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be as healthy as all get out. These ones, from my cookbook Eat Yourself Beautiful (Murdoch; $35) are perfect served with a dollop of avocado and a sprinkling of nutritional yeast flakes.
Lettuce Leaf Burritos
1 tablespoon extra virgin olive oil
1 red onion, diced
3 garlic cloves, minced
1 kg organic minced beef
1 tablespoon additive-free tomato paste
1 bunch English spinach, leaves chopped
2 zucchini, grated
3 tomatoes, diced
2 spring onions, thinly sliced
12 large whole cos lettuce leaves
1 avocado, peeled, stone removed and mashed
130 g plain, full-fat additive-free Greek-style yoghurt
2 tablespoons nutritional yeast flakes
- Heat the olive oil in a large, heavy-based frying pan and sauté the onion and garlic over medium heat for 5 minutes.
- Add the mince and cook, stirring occasionally and using a wooden spoon to break up any lumps, for 10 minutes.
- Add the tomato paste, spinach, zucchini, tomatoes and spring onions and stir for another 15 minutes. Season to taste.
- Place a lettuce leaf on each plate. Divide the mince evenly over the top of the lettuce. Top with a spoonful of avocado and yoghurt, sprinkle with yeast flakes, wrap and enjoy.