Mexican Tortilla Wraps
Ingredients
500 g beef schnitzel, thickly sliced
1 red onion, peeled and sliced
2 tsp ground cumin
1 tsp ground coriander
3 cups Frozen Chuckwagon Corn Mix
300g can red Kidney Beans, drained and rinsed
1/2 cup Bit on the Side Tomato Relish
2 Tbsp chopped fresh coriander
Guacamole
1 avocado, peeled and diced
2 tomatoes, deseeded and diced
1/2 large mild red chilli, deseeded and chopped
2 spring onions, finely sliced
480g packet Quality Bakers Sundried Tomato Tortilla
lettuce for 4
sour cream to serve
Preparation method
1. Heat a non-stick frying pan or wok with a dash of oil, stir fry schnitzel strips until browned, this is best done in two batches, set aside.
2. Reduce the heat and pan fry the onion until tender, but not brown. Stir in cumin and coriander,cook for 1 minute. Increase heat, add the Chuckwagon Corn Mix with 1/2 cup water and cook for 5-6 minutes or until hot and the water has almost evaporated. Add the red kidney beans, browned schnitzel on the Side Totally Tomato Relish , coriander and season.
3. Process together the avocado, tomatoes, fresh coriander and chilli in a food processor, stir in the spring onions and season.
4. Pierce the pack of Quality Bakers Sundried Tomato Tortilla and place the whole pack in the microwave. Cook for 1 minute on high power.
5. Place some lettuce in the centre of each tortilla and pile with the hot Mexican mix. Spoon overa little guacamole, fold to enclose the filling. Serve with sour cream on the side.
Serves: 4
