Healthy burritos? Hell yeah! Lee Holmes shares her lettuce burrito recipe

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

Makes 12


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


  1. Heat the olive oil in a large, heavy-based frying pan and sauté the onion and garlic over medium heat for 5 minutes.
  2. Add the mince and cook, stirring occasionally and using a wooden spoon to break up any lumps, for 10 minutes.
  3. Add the tomato paste, spinach, zucchini, tomatoes and spring onions and stir for another 15 minutes. Season to taste.
  4. 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.