The Confident Eater

Mexican lasagne – no pasta!

Mexican lasagne – no pasta!, Judith Yeabsley|Fussy Eating NZ, #MexicanLasagneNoPasta, #MexicanLasagneNoPastaForFussyEaters, #MexicanLasagneNoPastaForPickyEaters, #JudithYeabsley|Fussy Eating NZ, #TheConfidentEater, #Wellington, #NZ, #HelpForPickyEaters, #HelpForPickyEating, #FoodForPickyEaters, #HelpForFussyEating, #HelpForFussyEaters, #FussyEater, #FussyEating, #PickyEater, #PickyEating, #SupportForPickyEaters, #CreatingConfidentEaters, #WinnerWinnerIEatDinner, #FixFussyEatingNZ, #FunFoodsForPickyEaters, #FunFoodsForFussyEaters

Mexican lasagne – with wraps!

I think this could be a hit for many fussy eaters.
I make this periodially for my family and the ‘boys’ all scoff it.

The best thing about it is that it is so flexible:

  • Don’t like cheese, no problem.
  • Don’t eat meat, no problem.
  • No veg, no problem

This is not even made with pasta so no pasta, also not a problem!

Recipe – with wraps

There is no firm recipe, just suggestions so you can make this a fit for your family!

I used wholemeal wraps. I usually make these myself but store bought are fine.

With your choice of added fillings:
Mince (I used mince I prepared with onion, garlic, tomato paste, cumin, chilli, oregano and pureed kidney beans all cooked in stock). You can make as plain or complex as you wish.

Beans – I blended mine through the mince but you could omit the mince and just have beans. Kidney, black bean or any white beans would work. Or refried beans.

Tomato salsa/sauce – optional. I used a home-made salsa using tinned tomatoes cooked down with chopped red capsicum, onion, garlic and chilli.

Chicken – if chicken is a better fit than mince then use chicken. This can be spiced to enhance the flavour, should you wish.

Cheese – I use mozzarella as it works well when baked. If grated Edam/Cheddar is a better fit then that’s fine too.

Other veg like spinach – I did grate in extra veg and also some chopped baby spinach leaves.


In a greased, round baking dish lay a wrap down.

Add a layer of meat, then tomato, then cheese, then veg (add whatever works for your family. If that is chicken and cheese only, that is fine).

Add another wrap to the top

Layer more fillings

Add another wrap to the top

Continue until you have the quantity you desire

Put into a pre-heated oven at 180˚

I tend to put a cheesy layer on top to protect the top wrap (I used grated cheese, a beaten egg and sour cream mixed together) then cover with foil.

Bake until the cheese melts and the fillings warm (I generally give it about 30 mins)

Serve with guacamole, if you wish!

Keeps really well and is perfect cut into slices for lunches too.

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here:

Scroll to Top