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Beef Taco Wrap
Chef Pachi
Beef Taco Wrap
Beef Taco Wrap
Beef Taco Wrap
Keeps refridgerated for - Keek dressing apart until ready to eat. 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
Serving Size: wrap
Cooking Time: 2
Servings:
1
Prep Time:
5 min
Serving Size:
1 wrap
Cooking Time:
2 min
Ingredients
  • 3 oz. diced, sliced or pulled cooked beef: skirt steak, flap, round or other one 8-10-inch whole grain wrap
  • 1/3 cup Guiso Seasoning Sauce (pg.)
  • 1/3 cup Picadillo (pg. 45) or 1/3 cup Fresh-Tomato-Salsa (pg. 44)
  • 1/2 cup shredded cabbage or lettuce
  • ¼ diced avocado
  • 2 tablespoon Creamy Wine Vinaigrette (pg. 52)
  • 1/8 teaspoon Tabasco (optional)
  • *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
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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