Triathlon Australia

Mexican mince in lettuce wraps with fresh salsa

Mexican mince in lettuce wraps with fresh salsa

A great light summer meal & good for sharing.

For the Mexican mince-

1tsp ground cumin
1tsp paprika
1tsp chilli powder
1tbsp coconut oil
1 white onion finely chopped
2 sticks finely chopped celery
500g lean free range chicken mince (can use beef or turkey mince too)
1x can tomatoes
1 lime


2 spring onions chopped into small pieces
3 tomatoes chopped into cubes
1 cucumber chopped into small cubes
1 red chilli deserved & finely chopped (optional)
Juice of 1 lime
2tbsp chopped coriander
2 avocados, peeled & chopped into small cubes
1 lemon cut into wedges
1 large cos lettuce, leaves separated
100g natural Greek yoghurt
Salt & pepper

In a large fry pan dry fry the cumin, paprika & chilli for a min. Turn heat down & add coconut oil, celery, onion, pinch of salt.
Sauté over med heat for 5mins. Add mince, stirring with a spoon & allow to bronze for a minute. Pour tomatoes in & let it gently simmer for an hour, stirring regularly.
(Can make this the day before- it gets better with age!- don’t we all haha).

To make the salsa, mix all the salsa ingredients together in a bowl (except the lettuce, lemon wedges & natural yoghurt).

When the mince is ready, juice the lime into it & give it a stir.
Serve with the lettuce leaves as wraps, along with the salsa & yoghurt & lemon wedges.


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