Ingredients

  • 1 cup shredded red cabbage
  • 1 tablespoon lime juice
  • 1 cup diced onions
  • 1 organic red bell pepper, seeded and diced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves
  • 1 pound extra lean ground beef
  • 1/3 cup raisins
  • 10 large pimento stuffed green olives, sliced
  • 1/4 cup tomatillo salsa
  • 4-5 paleo wraps or flour tortillas
  • 1/2 cup shredded pepper jack cheese

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place the shredded cabbage in a bowl and pour in the lime juice tossing to combine. Set aside until ready to serve.Coat a large skillet with olive oil spray.
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Step 2

  • Add the diced onion and peppers. Stir-fry over medium-high heat until the onions begin to soften, about 3 minutes.
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  • Length: 3 minutes

Step 3

  • Add the cumin, salt, and cloves. Stir until combined and fragrant.
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Step 4

  • Add the ground beef. Use a wooden spoon break into small pieces and cook until no longer pink. Stir in the raisins, olives, and tomatillo salsa.
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Step 5

  • Heat the wraps according to the package directions. Arrange on individual plates. Divide the cheese evenly and top with shredded cabbage.
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Step 6

  • Roll up and serve.
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