Pulled Pork Tortilla Stack
with Sour Cream
We know you love a tortilla stack, so we've created a new version using our mouth-watering pulled pork and mild American-style spice blend. With melted cheese on the top and a refreshing salsa on the side, we reckon it stacks up beautifully!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
red onion
3 clove
garlic
2 unit
carrot
1 tin
sweetcorn
1 packet
pulled pork
2 sachet
All-American spice blend
1 box
passata
8 unit
classic wraps
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
2 unit
tomato
1 bunch
spring onions
1 unit
cucumber
1 packet
sour cream
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
Heat a large frying pan over a medium-high heat. Add the sweetcorn and cook, tossing occasionally, until charred, 3-4 minutes. Add the onion, garlic and carrot and cook, stirring, until softened, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid or foil if the corn kernels are “popping” out.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the pulled pork and All-American spice blend and stir to coat, 1-2 minutes. Add the passata and stir to combine. Return the veggies to the pan and toss. Cook until combined and heated through, 2-3 minutes. Season to taste with salt and pepper.
On an oven tray lined with baking paper, place a classic wrap. Top the wrap with a heaped 1/2 cup of the pulled pork mixture and spread in an even layer. Top with another wrap and repeat until all the mixture is used up. Sprinkle the shredded Cheddar cheese over the top and bake until the cheese is melted and golden, 15 minutes.
While the stack is baking, roughly chop the tomato. Thinly slice the spring onion. Finely chop the cucumber. In a bowl, combine the white wine vinegar with a drizzle of olive oil and a pinch of salt and pepper. Add the tomato, spring onion and cucumber and toss to coat.
Using a bread knife, cut the tortilla stack into wedges (like a cake). Divide the wedges between plates and top with sour cream and salsa.
