Cumin beef lettuce wraps
235 cals, 28p, 3c, 12f (per meal)
1 tbsp (15mL)
1 tbsp (15mL)
2 tsp (10mL)
1/2 cup (140g)
4 dash (1g)
4 dash (1g)
1 tbsp (6g)
1 lbs (454g)
8 leaf inner (48g)
1
Heat oil in a skillet over medium-high heat. Add the beef and cook, breaking it apart with a spoon, until browned and no longer pink inside.
2
Stir in cumin, chili powder, ginger, soy sauce, and some salt and pepper. Cook for 1 minute. Turn off the heat and drizzle with lime juice. Set aside.
3
Spoon the beef into the lettuce leaves and top with a dollop of Greek yogurt. Enjoy!
4
Meal Prep Note: Store cooked beef in airtight containers for up to 3-4 days. Keep lettuce leaves separate to maintain freshness. Reheat the beef and assemble with Greek yogurt when ready to serve.