A protein-packed pita stuffed with savory glazed beef mince, crunchy carrots, and a creamy avocado-cottage cheese spread.
A protein-packed pita stuffed with savory glazed beef mince, crunchy carrots, and a creamy avocado-cottage cheese spread.
427
32.2 g
41.7 g
12.7 g
8.3 g
6.2 g
783.0 mg
10g Original Worcestershire Sauce | 6 kcal
5g Crushed Garlic | 5 kcal
10g Soya Stir Fry Sauce | 16 kcal
110g (~80g cooked) Extra Lean Beef Mince (Raw) | 145 kcal
15g Fat Free Smooth Cottage Cheese | 8 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
60g Baby Plum Tomatoes | 11 kcal
1g (squeeze of lemon) Lemon Juice | 0 kcal
45g Avocado | 72 kcal
30g Julienne Carrots | 9 kcal
60g Pita Pocket | 155 kcal
Sauté Aromatics: Lightly coat a pan with cooking spray over medium heat. Add the crushed garlic and sauté briefly until fragrant.
Brown the Mince: Add the beef mince to the pan. Season with salt and black pepper to taste. Brown the meat thoroughly, then stir in the julienne carrots and baby plum tomatoes.
Glaze and Simmer: In a small bowl, whisk together the Worcestershire sauce and soya stir-fry sauce. Pour this mixture over the mince and vegetables. Cover with a lid and simmer until the meat is fully cooked and the flavors have melded into a rich glaze.
Prepare the “Instead” Spread: Mash the avocado with a squeeze of lemon juice and the fat-free cottage cheese. Keep the texture slightly chunky. This nutrient-dense mix serves as your high-protein replacement for butter or mayonnaise.
Toast the Pita: Lightly coat a separate pan with cooking spray. Toast the pita on both sides until golden brown and it begins to puff. Carefully slice the top to create a pocket.
Assemble: Generously spread the avocado-cottage cheese mixture inside the pita pocket, then stuff with the warm glazed mince and vegetable filling.
Meal Prep Friendly: You can cook the glazed mince in bulk and store it in the fridge for up to 3 days. Simply reheat the mince and toast your pita fresh when you are ready to eat.
Freezer Notes: The cooked mince mixture freezes exceptionally well. Store in an airtight bag for up to 3 months. To unfreeze, let it thaw in the fridge overnight or microwave on a low setting, then reheat in a pan to restore the glaze’s texture.
Travel Notes: To prevent the pita from getting soggy while traveling, pack the mince and the avocado spread in separate small containers. Assemble the pocket just before eating at the office or on the road.
Pro Tip: If you like a bit of heat, add a dash of crushed chili spice to the mince while simmering to complement the savory soya glaze.
Get full access to the Instead platform, including the Weekly Planner, Automated Shopping Lists, and 65+ premium macro-calculated recipes – for just R70 a month!
Use code LAUNCH50 at checkout to get 50% off!