5 Wraps For The Week Meal Prep | Cheaper Than Takeaway

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Make the garlic mayonnaise first: stir the grated garlic and a squeeze of lemon juice into the mayonnaise, season to taste, and refrigerate until needed.
2. Divide the beef into batches that fit your pan in a thin, even layer. Cook one batch at a time in a hot pan, pressing it flat with a spatula, and season generously with salt, pepper and the spice mix (garlic powder, onion powder, cumin, coriander, oregano and smoked paprika or achiote). Leave it undisturbed for 2 to 3 minutes until a deep crust forms.
3. Scrape and chop the beef in the pan, mixing in some diced onion, and leave some larger chunks. Repeat with the remaining batches and onion until the internal temperature reaches 71°C (160°F).
4. Return all the beef to the pan, add the cheese, turn off the heat and cover with a lid until fully melted.
5. Spread each tortilla with a generous layer of garlic mayonnaise, add a portion of the beef, then top with sliced tomato and shredded lettuce.
6. Roll tightly, tucking in the sides as you go to seal.
7. Portion the wraps into containers, or wrap each one individually in foil or wrap paper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseTomatoLemonGround beefCheddar cheeseTortilla