Sloppy Joe Lettuce Wraps
with Potato Wedges and Dijonnaise Dipper
All time family favourite 'Sloppy Joes' gets a fun and veggie forward twist! Served inside crispy iceberg lettuce wraps and topped with crispy shallots. Smoky BBQ spiced potato wedges and a creamy dijonnaise dipper make this dinner as fun to eat as it is wholesome.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Russet Potato
1 unit(s)
Iceberg Lettuce Head
113 g
Mirepoix
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
9 g
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Beef Broth Concentrate
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the BBQ seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Core, then cut pepper into 1/4-inch pieces.
- Remove and discard outer layer of iceberg lettuce. Remove stem, then halve iceberg. Carefully separate 6 whole leaves (12 for 4 ppl)
- Heat a large non-stick pan over medium-high heat.
- When hot, add peppers and mirepoix. Cook, stirring often until tender crisp.
- Transfer to a plate.
- Heat the same pan over medium-high heat.
- When hot, then beef and pork mince.
- Cook, breaking up meat nto smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat. Add veggies, tomato sauce base, broth concentrate, half the Dijon, remaining BBQ seasoning and __tsp sugar???.Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Remove from heat to cool slightly.
- Combine mayo and remaining Dijon in a small bowl. Season with salt and pepper, then stir to combine.
- Divide lettuce leaves and potato coins between plates.
- Carefully spoon meat mixture into each lettuce wrap.
- Sprinkle crispy shallots over top.
- Serve with dijonnaise for dipping.