Mexican-Inspired High-Protein Wrap
Steak, black beans and fresh pico de gallo in a homemade egg-and-cottage-cheese tortilla - 63g of protein, just 15g of carbs per wrap.
63g protein / serving
677 kcal / serving
45 min
Serves 4
Recipe from YouTube by No Way Jose Cuisine
Ingredients
- beef steak750 g
- sour cream3 tbsp
- Roma tomatoes2, finely diced
- red onion1/4, finely chopped
- jalapeno1, seeded and minced
- cilantro2 tbsp, chopped
- lime juicejuice of 1/2 lime
- avocado1/2, sliced
- oil1 tbsp
- salt and black pepperto taste
- cumin powder1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- canned black beans1 cup (240 g)
- cottage cheese1 cup (240 g)
- egg2 eggs (100 g)
Method
Season the beef steak squares with salt, black pepper, cumin, garlic powder and onion powder.
Heat the oil in a pan over medium heat; cook the beef until it begins to change color.
Add the strained black beans and cook until most of the moisture evaporates. Set aside.
Blend the cottage cheese, eggs and a pinch of salt until smooth.
Grease a griddle or baking sheet, pour the mixture into tortilla shapes and bake at 350F (175C) for about 15 minutes until set.
Mix the diced tomatoes, red onion, jalapeno, cilantro, lime juice and salt into pico de gallo.
Assemble: fill each tortilla with the beef and beans, pico de gallo, sliced avocado and sour cream, then wrap in parchment.