Recipe Excerpt: Let’s be honest… it’s hard to feel inspired to eat healthy when we’re in hibernation mode. We want that comfort food – but without the guilt! These Mexican treats are full of warming spices to help speed up sluggish winter digestion and metabolisms, while nourishing your body with some veggies and packing a good protein punch. This recipe is made with Fry’s vegan strips, but will work just as well with tender beef or chicken strips. Magnifico!
Cuisine: Mexican (Vegetarian)
Preparation Time: 10min
Cooking Time: 15min
Total Time: 25min
Servings: Makes 8 burritos
5 ripe tomatoes, diced
1 medium onion, finely chopped
3 cloves garlic, crushed & chopped
60ml olive oil (for frying)
Fry’s Chunky Strips / Chicken-style strips (or 300g actual beef or chicken strips)
½ head of lettuce, cut in strips
8 large tortillas
2tbs sesame seeds
1tsp mustard powder
1tsp cumin seeds
1tbs Ina Paarman Vegetable Stock Powder
1tsp black pepper
1tbs brown sugar
8 twists of Pick n Pay Chilli Explosion (or a pinch of chilli / cayenne pepper)
1tsp Chicken Spice (if using Fry’s strips/actual chicken) or steak & chop spice (if using beef strips)
250ml Sour Cream
2 ripe avocados (optional)
Method / Instructions:
Heat 30ml olive oil in a frying pan.
Add chopped onions & garlic to pan and lightly brown.
Add chopped tomatoes, salt, pepper, paprika, mustard powder, cumin seeds, brown sugar and vegetable stock powder and fry on medium-high heat with the lid off until tomatoes are thoroughly cooked and most of the water had evaporated.
In a separate pan, heat the rest of the olive oil and add chunky strips.
Sprinkle with chicken spice / steak & chop spice, salt and pepper to taste and add sesame seeds.
Fry over medium heat until cooked and browned.
Pack lettuce strips, tomato-onion mixture and meaty strips in layers in the middle of tortillas.
Add a dollop of sour cream. Add thinly sliced avocado (optional) and sprinkle with salt & pepper if desired.
Wrap tortillas tightly and enjoy!