Cheesy Pork Crunch Wrap Supreme
with Corn Chips & Sour Cream
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
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Ingredients
250 g
Pork Mince
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1
Tomato
1 packet
Large Wraps
(Contains: Wheat, Gluten; May be present: Milk.)
1 bag
Corn Chips
1 packet
Baby Spinach Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Heat a large frying pan over high heat.
• Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.
• Remove pan from heat and stir through a splash of water. Season to taste with salt and pepper.
- Meanwhile, roughly chop tomato.
- Microwave large wraps on a plate in 10 second bursts until warmed through.
- Spread the middle of the wraps with pork mixture, tomato, baby spinach leaves, some corn chips and Cheddar cheese, leaving a 4cm boarder around the edges.
- Fold the edges of the wrap over the filling to form a pentagon shape, pressing gently to seal.
Little cooks: Take the lead and help assemble the wraps!
- Heat wrap in a sandwich press for 2-3 minutes, until warmed through and cheese is melted.
• Cut cheesy pork crunch wrap supreme in half.
• Serve with light sour cream and remaining corn chips. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sour cream!
