I got the inspiration for this beef wraps recipe from the Pioneer Woman. She adds a lot of yummy extras in there but I kept it simple and added what I usually have in the fridge.
This recipe is quick, easy and perfect for the summer.
1 tablespoon olive oil
1 orange or red bell pepper, diced
3 pounds ground beef
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon coriander
8 medium inner romaine lettuce leaves
1 cup shredded mozzarella cheese
2 plum tomatoes
1/4 cup fresh cilantro chopped
1 Fuji apple diced
Directions Serves 4
In a bowl add the coriander, cumin, salt and chervil and mix well. (I use my hands as they are your best tool in the kitchen)
In a skillet over medium-high heat, add the olive oil and ground beef and cook until browned, about 7 minutes. Add the pepper, apple, tomatoes and cilantro.
Cook for another 4minutes or until the peppers are a bit soft.
Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons of the meat and 1 tablespoon of the mozzarella cheese.
You can also just spoon a mixture of the meat over baby spinach.
If you don’t like peppers or tomatoes, add 1/cup of chopped portobello mushrooms and/or 1/2 cup of edamame.