Mexican Tortilla Wraps
Tortillas are an all-time family favourite down Mexico way and they're fast becoming just as popular around Kiwi tables. Tender beef schnitzel strips, a zingy, hot Mexican sauce and the smooth, fresh flavours of a classic guacamole make this a quick and easy winner for dinner!
Prep time:
Cook time:
Serves:
4
Ingredients
- 500g beef schnitzel, thickly sliced
- 1 red onion, peeled and sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3 cups Wattie's frozen Chuckwagon Corn Mix
- 300g can red Kidney Beans, drained and rinsed
- 1/2 cup Wattie's Bit on the Side Tomato Relish
- 2 Tbsp chopped fresh coriander
-
Guacamole - 1 avocado, peeled and diced
- 2 tomatoes, deseeded and diced
- 2 Tbsp chopped fresh coriander
- 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
Method
1. Heat a non-stick frying pan or wok with a dash of oil, stir fry schnitzel strips until browned, thisis 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 Wattie’s Chuckwagon Corn Mix with 1/2 cup waterand cook for 5-6 minutes or until hot and the water has almost evaporated. Add the red kidneybeans, browned schnitzel Wattie’s Bit on the Side Totally Tomato Relish , coriander andseason.
3. Process together the avocado, tomatoes, fresh coriander and chilli in a food processor, stir in thespring onions and season.
4. Pierce the pack of Quality Bakers Sundried Tomato Tortilla and place the whole pack in themicrowave. 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.
