Crunchy Taco Bowls
Watch recipe video here.
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Ingredients: 2 500g Dineamic Chicken Burrito Mix 1 300g Dineamic Wild Rice Blend 4 plain wraps 250g iceberg lettuce, diced 1 tomato, diced ¼ cucumber, diced 1 small red onion, diced 1 tbsp lemon Juice 1 tbsp sour cream ½ avocado, sliced Sprinkle of parmesan cheese Coriander
Serves: 4 people
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Method: Spray medium sized ramekin with oil. Drape wraps ramekin, crimp edges so the wrap sits in a circle and no edges pop up. Cover the wrap tightly with foil so it holds its shape. Bake wraps and ramekin for 15 minutes at 350 degrees. Remove foil. Bake for another 10 minutes. Place diced tomato, cucumber and red onion in bowl, drizzle lemon juice over, add salt and pepper and mix to make your salsa. Heat your Dineamic mix for 4 mins. Serve: Place iceberg lettuce in each baked wrap "bowl", then add 2 tablespoons of Dineamic Wild Rice. Place a serving of your Dineamic Chicken Burrito Mix on top, followed by your salsa, avo and sour cream. Sprinkle with parmesan cheese and coriander
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Mexican Stuffed Sweet Potatoes
Watch recipe video here.
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1 500g Dineamic Beef Chili Con Carne 4 medium sized sweet potatoes 1 tomato, diced ¼ cucumber, diced 1 small red onion, diced 1 tbsp lemon juice 1 tbsp sour cream ½ avocado, sliced Optional fresh chili or chili flakes Serves: 4 people
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Method: Preheat oven to 180 degrees. Microwave the Sweet potatoes for 10 minutes and then place in the oven for 20mins. (till soft and golden) Heat Dineamic pack of choice in the microwave for 4-5mins. Place diced tomato, cucumber and red onion in bowl, drizzle lemon juice over, add salt and pepper and mix.- this is your salsa. Serve: Slice the baked sweet potato long ways, pulling flesh apart slightly. Place Dineamic Chilli Con Carne on top, then add your salsa, sour cream, sliced avo and chili. Serve with Wild Rice Blend on the side.
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