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Photo of Cajun beef wraps by WW

Cajun beef wraps

Total Time
30 min
20 min
10 min
These tasty little Cajun beef meatballs are served on fresh bed of salad all wrapped up on a soft tortilla.


Whole grain wrap

172 g, (4 x 43g wraps)

Canned corn kernels, rinsed and drained

65 g, (125g can)

Green capsicum

1 medium

Red onion

1 medium

Lean beef mince, raw

400 g

Multigrain breadcrumbs

20 g, (1/3 cup)


1 medium

Cajun seasoning

3 tsp

Light whole egg mayonnaise

1½ tbs

Lemon juice

1 tbs


1 clove(s), crushed

Cos lettuce

6 cup(s), (1 whole lettuce)


2 medium, chopped

Oil spray

1 x 3 second spray(s)


  1. Finely chop half the capsicum and half the onion. Thinly slice remaining capsicum and onion.
  2. Combine mince, breadcrumbs, egg, spice mix, corn and chopped capsicum and chopped onion in a bowl. Shape mixture into twelve 2cm-thick patties.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 3–4 minutes each side or until cooked through.
  4. Meanwhile, combine mayonnaise, juice and garlic in a bowl.
  5. Drizzle wraps with half the mayonnaise mixture. Top with lettuce, tomatoes, sliced capsicum, sliced onion and patties. Drizzle with remaining mayonnaise mixture. Roll to enclose filling. Serve.


SERVING SUGESTION: Spiced carrot and pumpkin chips. Preheat oven to 200°C or 180°C fan-forced. Spread 2 large carrots (cut into batons) and 400g butternut pumpkin (cut into batons) on a baking tray. Lightly spray with oil and sprinkle with 1 teaspoon smoked paprika. Bake for 30 minutes or until golden and tender. TIP: You can use chicken mince instead of beef mince.