Low Carb Burrito
I've never met a cyclist who didn't love a burrito. However, most are fat and carb heavy. Enjoy your favourite Mexican even on your rest and easy days now with this low carb verity.
Left over chilli
(I always make a big pot. It's no extra work and you'll have loads of left overs to freeze for dishes like this! Use lean mince and beans for extra protein!) Handful of grated cheese
100g Buckwheat Flour Pinch of salt 1 Egg 300ml milk
Guac: 1 Avocado 1/2 Lime Pinch corse sea salt
Salsa: Handful cherry tomatoes 1 Red Pepper (I used a charred one from a jar for smokey flavour) 2 Spring onions 1tsp Tabasco Bunch of coriander Pinch corse sea salt
Make the pancakes. Combined all the ingredients and whisk. Heat a pan and rub with oil. Add a ladle of the batter. Swirl around the pan and pour off the excess so you have a nice thin pancake. Cook until it bubbles and comes away at the edges and flip. Cook on the other side until coloured. Put on a wire rack to cool while you make the others.
Make the Guac by smashing an Avocado up and adding lime and salt, season to your liking.
For the salsa chop up all the ingredients and season to your liking.
Pre heat the grill to it’s highest setting.
Add a few table spoons of chill to the middle of a pancake and roll it up, tucking in the ends. Place on a foil lined tray and place under the grill until the cheese is bubbling and starting to brown.
Plate up as pictured and enjoy!