Crunch Wrap Supreme & London’s Best Spice Bag

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Ingredients:

  • 1 Tbsp oil
  • 500g beef mince
  • 4 large tortillas
  • 1/3 cup water
  • 1 packet taco seasoning
  • 2 cups nacho cheese sauce
  • 4 tostadas
  • 1 cup sour cream
  • 2 cup lettuce, shredded
  • 2-3 tomatoes, diced
  • 2 cups cheddar cheese, grated
  • 4 mini flour tortillas

How To Make Crunch Wrap Supreme

  1. Heat oil in a large pan, then add mince allow it brown, add in taco seasoning and 1/3 cup of water cook for about 10 minutes.
  2. Heat a separate pan and toast the tortillas for about 30 seconds on each side.
  3. Spoon some mince into the center of the tortilla, top with nacho cheese sauce, then top with the tostada, add a dollop of sour cream onto the tostada, followed by lettuce and tomatoes, then lastly add grated cheese.
  4. Top with mini tortilla.
  5. Fold the wrap then place into a heated pan, folded side down about 2 – 3 minutes on each side.

Ingredients:

For the spice mix:

  • 1 Tbsp salt & pepper, mixed
  • 1 ½ tsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp Chinese five spice
  • 1 tsp chili powder
  • 1 Tbsp sugar
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 spring onion, sliced
  • 1 red chili, finely chopped
  • 2 ½ cups frozen chips, cooked
  • 7 – 8 frozen chicken strips, cooked

To serve:

  • Any gravy of your choice

How To Make London’s Best Spice Bag

  1. Add all the ingredients for the spice mix into a bowl and mix until well combined.
  2. In a pan, heat oil and sauté the sliced vegetables until browned and softened.
  3. Add the warm crispy chips and chicken into a bowl, sprinkle a generous amount of the spice mixture over and toss until fully coated.
  4. Spoon the mixture into paper bags to serve.
  5. Pour in gravy and shake until coated then serve.

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