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Plant-Based Burrito
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Plant-Based Burrito
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Plant-Based Burrito
Created by: Chef Dale Mackay
Ingredients
| 1 | tbsp canola oil | |
| ⅓ | cup onion, small dice | |
| ⅓ | cup red bell peppers, thinly sliced | |
| 1 | cup GARDEIN Beefless Ground | |
| ½ | tsp garlic powder | |
| 2 | tsp chili powder | |
| 1 | tsp smoked paprika | |
| ¼ | tsp cayenne powder | |
| ½ | tsp salt | |
| 4 | OROWEAT Keto Wraps | |
| 1¼ | cup VITALITE Dairy Free Cheddar Flavoured Shreds | |
| ½ | cup lettuce, shredded | |
| ¼ | cup cilantro |
Directions
Prep time: 5 minutes
Total time: 20 minutes
Makes 4
- In a large frying pan on med-high heat, add your oil and allow to heat. Add onion and peppers and cook for about one minute. Next, add the beefless ground, garlic powder, paprika, chili powder, salt and cayenne and cook for 5 more minutes on med heat. Stir while cooking.
- Split cheddar shreds between the four wraps, sprinkling the shreds down the middle of the wraps, leaving a small border around the edge. Place in the oven or microwave just to melt the shreds, but not letting your wraps get dry.
- Add beefless ground mix on top of the cheese. Top with lettuce and cilantro. Fold up like a traditional burrito. Eat warm or room temperature.
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