Ingredients
Equipment
Method
- In a frying pan over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the smoky chili sauce, garlic powder, and season with salt and pepper. Cook for another 2-3 minutes until well combined and heated through.
- While the beef is cooking, steam the broccoli florets until tender, about 4-5 minutes.
- In a mixing bowl, combine the cooked beef mixture and steamed broccoli. Toss in the sliced radishes and squeeze lemon juice over the top. Mix gently.
- Lay the whole wheat wraps flat. Divide the beef and vegetable mixture evenly among the wraps.
- Roll each wrap tightly, then slice in half. Serve immediately with a side salad and lemon wedges.
Nutrition
Notes
Here's a friendly note from Chef Thomas: Feel free to switch out the beef for ground turkey or even a plant-based alternative for a lighter option! Each wrap can be tailored with whatever fresh vegetables you have on hand—kale or spinach would work beautifully. If you have leftovers, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. Simply reheat the wraps in a skillet over low heat when you’re ready to enjoy them again! Happy cooking!