Beef & Scallion Wrap with Pickled Cucumbers

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egglife wraps are made with cage-free eggs, not flour.

<1g CARBS, <35 CALORIES, 5-6g PROTEIN
The Perfect Wrap for Simple, Delicious, Nutrition!

Recipe and Photo by Jessica Levinson, MS, RDN, CDN @jlevinsonrd

For the cucumbers:

1 English cucumber

¼ cup rice wine vinegar

1 tbsp sugar

⅛ tsp kosher salt

Sesame seeds

For the beef:

4 original egglife® wraps

¼ cup reduced sodium soy sauce

2 tbsp rice wine vinegar

2 tbsp lime juice

1 tbsp brown sugar

1 tsp grated ginger

1 tbsp sesame oil

1 tbsp minced garlic

1 lb lean ground beef

½ cup thinly sliced green onions

optional: sesame seeds & sriracha sauce

Directions

Meal Prep Tip: Pickled cucumbers and beef can be made ahead of time. Reheat beef in the microwave prior to serving.

STEP 1

Wash and peel cucumber. Slice into 1/8th inch rounds. Place in a large bowl.

STEP 2

Combine rice vinegar, sugar, and salt in a small bowl. Microwave on high for 30 seconds; stir and heat for another 15 seconds until the sugar is dissolved. Pour over cucumbers and toss. Refrigerate until ready to serve.

STEP 3

Combine soy sauce, rice vinegar, lime juice, sugar, and grated ginger in a small mixing bowl and whisk until combined. Set aside.

STEP 4

Heat sesame oil in a large nonstick skillet over medium high heat. Add garlic, stirring constantly, about 1 minute. Add ground beef and cook until browned. When beef is mostly cooked, add green onions and soy sauce mixture. Cover and simmer for 1 to 2 minutes until heated through.

STEP 5

Heat egglife wrap in a dry skillet for 30 seconds per side. Top with beef and sprinkle with sesame seeds and sriracha sauce. Wrap and enjoy with a side of pickled cucumbers!

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