Scale

Spicy Beef

1 tbsp (15 mL) canola or sunflower oil

1 small onion, finely chopped

Salt and fresh ground pepper

12 oz (375 g) Lean Ground Beef

4 cloves garlic, minced

1 sweet potato, peeled and cubed

¼ tsp (1 mL) hot pepper flakes

8 mushrooms, sliced

1 carrot, grated

1 sweet green pepper, chopped

Wrap Sauce

½ bunch fresh parsley (about 1½ oz/45 g)

2 cloves garlic

¼ cup (60 mL) olive oil

Salt and fresh ground pepper

Wraps

4 large whole wheat flatbread wraps, flour tortillas or pitas

¼ head iceberg lettuce, cut into thin strips

Spicy Beef: Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 30 seconds. Season with salt and pepper to your taste. Add beef and cook, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. Drain, if necessary.
Add garlic, sweet potato and hot pepper flakes; cover, reduce heat to medium-low and simmer, stirring often, for about 15 minutes or until sweet potatoes are almost tender. Stir in mushrooms and carrots; cook, stirring, for 5 minutes.
Wrap Sauce: Meanwhile, combine parsley, garlic and oil in a small food processor or blender; pulse until finely chopped. Transfer to a bowl and season with salt and pepper to taste.
Remove beef mixture from heat and stir in green pepper. Season with salt and pepper to taste.
Wraps: Divide Spicy Beef equally among wraps, spooning it in a line down the centre. Spoon Wrap Sauce over beef and top with lettuce. Fold ends over filling and roll up tightly. Roll each in parchment paper, then food storage wrap to prepare wraps to go.

Tip: You can add more hot pepper flakes if you like more kick or reduce or omit them for a milder beef filling.