Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Once hot, add the ground beef and cook until browned, about 5–7 minutes. Stir occasionally to break the meat apart.
- Add the sliced mushrooms to the skillet and continue cooking for another 5 minutes, or until the mushrooms are tender and have released their moisture.
- Stir in the fresh spinach and cook for 2–3 minutes, until wilted.
- In a mixing bowl, combine the ground cumin, lime juice, lime zest, salt, and pepper. Pour the mixture over the beef and veggies; stir well to coat everything in the sauce. Cook for 2 more minutes, allowing flavors to meld.
- To assemble the wraps, place a generous portion of beef and vegetable filling onto each tortilla. Roll tightly to secure the filling inside.
- Serve the wraps cut in half, drizzled with tahini sauce and accompanied by the mixed greens salad on the side.
Nutrition
Notes
Feel free to swap out the beef for turkey or even a plant-based protein for a different flair! You can also mix in additional veggies like bell peppers or zucchini based on what you have on hand. If you're making this in advance, the filling can be stored in the refrigerator for up to 3 days, and reheats beautifully on the stove medium-low. Enjoy customizing this recipe to make it uniquely yours!