Pack them with protein and fill ’em up!
INGREDIENTS
Makes 4 servings Takes 30 minutes to make
4 Rebel Bakehouse High Protein, Low Sugar Wraps
For the mince:
400g beef mince
4 tsp taco seasoning
½ cup black beans, drained
½ cup sweet corn kernels
For the base & eggs:
2 cups cooked rice
4 large eggs
To serve:
Fresh toppings – we used diced avocado, diced tomatoes & fresh coriander
A drizzle of hot sauce & mayonnaise
METHOD
Method
Preheat your oven to 180°C. Lightly brush four high-protein wraps with a splash of oil. Gently press each wrap into an oven-safe bowl to form a cup shape. Bake for about 10 – 12 minutes until they are golden, crispy, and hold their shape. Set aside to cool slightly.
While the bowls are baking, heat a splash of oil in a large fry pan over medium-high heat. Add the ground beef and a generous sprinkle of taco seasoning. Break the mince up with a wooden spoon and cook until nicely browned. Stir in the black beans and sweet corn kernels, mixing to combine and heating until warmed through. Remove from the heat.
Prep your diced avocado, tomatoes, and fresh coriander, and warm up some cooked rice. In a separate non-stick pan, fry four eggs sunny-side up, or to your liking, keeping those yolks perfectly runny.
Place your crispy wrap bowls on plates. Spoon a layer of warm rice into the bottom of each bowl, then pile the warm, seasoned mince, bean, and corn mixture on top. Add the diced avocado and tomatoes, then carefully slide a fried egg right over the top. Finish with a drizzle of hot sauce, a touch of mayo, and a scatter of fresh coriander!
