Crunchwraps

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INGREDIENTS

550g beef mince
1 tbsp oil
1 tsp Supreme Chilli Powder
1 tsp Supreme Chilli Flakes
1 tsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
2 tsp Supreme Smoked Paprika
1 tsp Supreme Cumin Powder
½ tsp Supreme Coarse Black Pepper
½ tsp dried oregano
Salt to taste

Cheese Sauce:
2 cups milk
400g processed cheese
Salt to taste
½ tsp Supreme Paprika Powder

Other Ingredients:
6 30cm tortilla wraps
12 mini tortilla wraps
Oil to shallow fry
Shredded iceberg
Diced red onions
Chopped tomatoes
Sour cream
Grated mozzarella & cheddar

METHOD

Heat oil in a frying pan over medium heat. Add beef and stir/ mash to break the mince. Cook until all water/ moisture has evaporated. Add chilli powder, chilli flakes, onion powder, garlic powder, smoked paprika, cumin powder, coarse black pepper, dried oregano and salt. Stir well and cook for another 5 minutes, then remove from heat and set aside. Heat enough oil to shallow fry over medium-high heat. Fry 6 of the mini tortillas until crisp and golden. Drain on kitchen paper and set aside. Make the cheese sauce: heat milk and once it comes to a boil add the processed cheese. Stir until the cheese has melted and thickened. Stir in salt and paprika then remove from heat and set aside. To assemble the crunchwrap: lay a 30 cm tortilla wrap on a clean surface. Spread a generous ladleful of cheese sauce in the middle. Then place ½ cup of beef mince on top of the cheese sauce. Next, add the tostada (fried tortilla), a layer of sour cream (on top of the tostada, chopped red onions, shredded lettuce, chopped tomato, and lastly, grated mozzarella and cheddar cheese. Place a mini tortilla on top then fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings, folding as tight as possible, as you work your way around the tortilla. Heat a frying pan over low heat. Place the crunchwrap seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown. Flip over and cook the other side for another 2-3 min or until golden brown. Make and cook the rest of your crunchwraps and serve immediately.

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