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Mexican Tortilla Wraps
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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!

Makes 4
Prep Time 20 minutes
Cook Time 10 minutes
Easy

Ingredients

500 g 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
300 g can red kidney beans, drained and rinsed
½ 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
½ large mild red chilli, deseeded and chopped
2 spring onions, finely sliced
4-8 tortillas
lettuce for 4
sour cream to serve

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
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.
Step 2
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 water and cook for 5-6 minutes or until hot and the water has almost evaporated. Add the red kidney beans, browned schnitzel Wattie's Bit on the Side Totally Tomato Relish, coriander and season.
Step 3
3. Process together the avocado, tomatoes, fresh coriander and chilli in a food processor, stir in the spring onions and season.
Step 4
4. Heat tortillas as per packet directions.
Step 5
5. Place some lettuce in the centre of each tortilla and pile with the hot Mexican mix. Spoon over a little guacamole, fold to enclose the filling. Serve with sour cream on the side.

Tips

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500 g 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
300 g can red kidney beans, drained and rinsed
½ cup Wattie's Bit on the Side Tomato Relish
2 Tbsp chopped fresh coriander
1 avocado, peeled and diced
2 tomatoes, deseeded and diced
2 Tbsp chopped fresh coriander
½ large mild red chilli, deseeded and chopped
2 spring onions, finely sliced
4-8 tortillas
lettuce for 4
sour cream to serve
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