Tangy Beef And Eggplant Keto Wraps

Preparation Time: 5 minutes  Cooking Time: 30 minutes
Servings: 8
• 1/2 cup coconut flour
• 4 large eggs
• 1 1/2 cup coconut milk
• Salt
• 800g lean ground beef mince
• 4 medium sized eggplants, chopped
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 2 teaspoons cumin, powdered
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon coconut oil
• Salt
1 Prepare the tortillas. In a bowl whisk together the 4 large eggs, the coconut flour and milk along with a pinch of salt to make the batter.
2 Let it rest for a minute as it thickens. Ensure that your batter is runny enough to be evenly spread so as to make thinner tortillas.
3 Spread on a skillet and cook for 2 minutes at the most.

Flip to the other side and cook until it is slightly browned.
4 The batter should yield around 8 tortillas.
5 Preheat your oven to 375F.
6 On a pan over a medium flame, add the ground beef and cook for 5 minutes or so until it isn’t pink anymore.
7 Transfer to a bowl and set aside.
8 On the same pan, heat the coconut oil and add the ginger and garlic.
9 Fry on a medium flame for a minute.
10 Add the eggplant along with the cumin, turmeric, salt and paprika. Stir until eggplant is well coated for about 2 minutes.
11 Transfer the contents to a baking tray and bake for 15 minutes or until well done.
12 Assemble the wraps. On a tortilla, divide the beef and eggplant evenly. Serve hot!

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