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.

Allergènes:
Oeuf
Moutarde
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Mélange de bœuf et de porc hachés

2 pièce(s)

Pomme de terre Russet

1 pièce(s)

Pomme de laitue iceberg

113 g

Mirepoix

1 pièce(s)

Poivron

4 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

4 cs

Base de sauce tomate

(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)

1 cs

Assaisonnement BBQ

(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)

1 cs

Moutarde de Dijon

(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)

1 pièce(s)

Concentré de bouillon de bœuf

28 g

Échalotes frites

(Contient Blé)

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Informations nutritionnelles

Énergie (kcal)810 kcal
Graisses46 g
dont saturés13 g
Glucides69 g
dont sucres15 g
Fibres10 g
Protéines35 g
Cholestérol100 mg
Sel1030 mg
Gras Trans0.5 g
Potassium2250 mg
Calcium125 mg
Fer6 mg

Ustensiles

Plaque de cuisson
Cuillères à mesurer

Instructions

1
  • 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.)
2
  • 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)


3
  • 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.
4
  • 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.
5
  • Combine mayo and remaining Dijon in a small bowl. Season with salt and pepper, then stir to combine.
6
  • 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.