Lee Holmes’ Lettuce Leaf Burritos

February 20, 2014

Yesterday I promised an extract from Lee Holmes’s new cookbook Supercharged Foods: Eat Yourself Beautiful. Because I always deliver on my promises (well, I try to anyway all those people who are still waiting on the DVDs I promised to lend), here it is!

Lettuce Leaf Burritos

What I say: I LOVE burritos and I love all things wrapped in a lettuce leaf (granted, this is only usually san choy bow) so I knew I was going to LOVE Lee’s Lettuce Leaf Burritos. Super easy and super healthy, these lettuce leaf burritos are jam-packed with veggies.

What Lee says: Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be as healhy as all get out. These are perfect served with a dollop of avocado and a sprinkling of nutritional yeast flakes.

What You Need

1 tablespoon of extra virgin olive oil
1 red onion, diced
3 garlic cloves, minced
1 kg (2lb 4 oz) organic minced (ground) beef
1 tablespoon additive-free tomato paste (concentrated puree)
1 bunch English spinach, leaves chopped
2 zucchini (courgettes), grated
3 tomatoes, diced
2 spring onions (scallions), thinly sliced
12 large whole cos (romaine) lettuce leaves
1 avocado, peeled, stone removed and mashed
130g (4 1/2 oz/1/2 cup) plain, full-fat additive-free Greek-style yoghurt
2 tablespoons nutritional yeast flakes

What You Do

Heat the olive oil in a large, heavy-based frying pan and saute the onion and garlic over medium heat for 5 minutes. Add the mince and cook, stirring occasionally and using a wooden spoon to break up any lumps, for 10 minutes. Add the tomato paste, spinach, zucchini, tomatoes and spring onions and stir for another 15 minutes. Season to taste.

Place a lettuce leaf on each plate. Divide the mince evenly over the top of the lettuce. Top with a spoonful of avocado and yoghurt, sprinkle with yeast flakes, wrap and enjoy.