Sloppy Joe Lettuce Wraps
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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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef and Pork Mix

2 unit(s)

Russet Potato

1 unit(s)

Iceberg Lettuce Head

113 g


1 unit(s)

Sweet Bell Pepper

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Beef Broth Concentrate

28 g

Crispy Shallots

(Contains Wheat)


Nutrition Values

Calories810 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber10 g
Protein35 g
Cholesterol100 mg
Sodium1030 mg
Trans Fat0.5 g
Potassium2250 mg
Calcium125 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons


  • 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.