Print Recipe
Eat & Lose Weight
Beef Taco Wrap
TO-GO, SNACKS & BITES
Chef Pachi
Beef Taco Wrap
Beef Taco Wrap
Beef Taco Wrap
Keeps refridgerated for - Days
Hack 1
Keep frozen cooked pulled beef and make in seconds
Hack 2
Decrease carbs by cutting off the ends of the wrap
Servings:
1
Prep Time:
5 min
Serving Size:
1 wrap
Cooking Time:
2 min
Keeps refridgerated for - Days
Hack 1
Hack 2
Servings:
1
Prep Time:
5 min
Serving Size:
1 wrap
Cooking Time:
2 min
Keep frozen cooked pulled beef and make in seconds
Decrease carbs by cutting off the ends of the wrap
Ingredients
  • 3 oz. diced, sliced or pulled beef: cooked Cuts to use: skirt steak, flap, round or other.
  • 1/3 cup Guiso Seasoning Sauce (to cook meat Optional)
  • 1/3 cup Pico de Gallo (recipe follows)
  • 1/2 cup shredded cabbage or lettuce
  • ¼ cup diced avocado
  • 2 tablespoon Creamy Wine Vinaigrette (pg. 52)
  • 1/8 teaspoon Tabasco (optional)
  • one 8-10-inch whole grain wrap
  • *Picadillo
  • ¼ cup minced scallion
  • ¼ cup minced cilantro
  • ¼ cup small diced, peeled and seeded tomato
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
Method
  • Place cooked beef, fresh tomato salsa, lettuce, avocado and dressing in a bowl and mix. Spread over wrap and hold together with toothpick.
  • Serve cold or place in toaster oven for 2 to 3 minutes. Cut into 3 parts and serve.
Daily Percentage of DRI in a calorie diet.
Beef Taco Wrap
% Protein
% Fat
% Carb
% Total Calories
Diet Claims
Macronutrient Profile
Category contains: Processed Carbs
Velocity of sugars: FAST
Contains more grams of: CARB
Contains more calories of: FAT
Daily Percentage of DRI in a calorie diet.
Diet Claims
% Protein
% Fat
% Carb
% Total Calories