Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
6
Low
Nutrition per serving
Calories230.3 kcal (12%)
Total Fat16.4 g (23%)
Carbs10.9 g (4%)
Sugars7.6 g (8%)
Protein8.6 g (17%)
Sodium775.1 mg (39%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupwhite vinegar
next sign one cup water
¼ cupgranulated sugar
2 teaspoonskosher salt
divided
1 cupcarrots
matchstick cut
4 clovesgarlic
one sli
jalapeno
thinly ced
8 ouncesMexican chorizo
4 ozground pork
2 tablespoonsolive oil
½ teaspoonground cumin
¼ teaspoonchili powder
8 leavesbutter lettuce
or Bibb lettuce
½ cupfresh cilantro
chopped
½ cupwhite onion
diced
¼ cupmexican crema
Instructions
Step 1
1. Combined vinegar, One Cup water, sugar and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium high heat, whisking together until sugar is completely dissolved and remove from heat
Step 2
2. Please carrots, garlic and jalapeno slices in a medium bowl, poor hot vinegar mixture over carrot sure and let stand at room temperature for 15 minutes, stirring occasionally
Step 3
3. Combined chorizo, pork, olive oil, cumin, chili powder and remaining 1 1/2 teaspoon salt in medium bowl. stir until well combined
Step 4
4. Hit a large nonstick skillet over medium high heat. Add chorizo mixture to the pan and cook, stirring to crumble until just cooked through, 5 to 7 minutes. Remove from heat and drip drain from skillet.
Step 5
5. Place lettuce leaves on large serving platter. Divide chorizo evenly among the lettuce leaves and sprinkle evenly with cilantro and onion
Step 6
6. Drain liquid from carrots and jalapenos and discard the garlic
Step 7
7. Top each wrap evenly with carrot mixture and drizzle with 1 1/2 teaspoon crema
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