For the wrap
280g ground beef
Salt to taste
King pepper to taste
4 pieces of tortilla bread
3 tablespoons of Soya Oil (45ml)
8 slices of cheddar cheese
1 small bunch of sliced iceberg lettuce
3 sliced Italian tomatoes
1 chopped red onion
3 sliced pickles
For the sauce
1 pot of cream cheese (200g)
½ carton of cream (100g)
1 tablespoon cream cheese (30g)
1 tablespoon lemon juice (15ml)
¼ chopped onion
½ clove of grated garlic
½ tablespoon sweet paprika (4g)
Salt to taste
To finish
2 sliced Italian tomatoes
1 sliced red onion
3 sliced cucumber pickles
¼ of thinly sliced iceberg lettuce
Spread approximately 70g of ground beef on each tortilla, filling the disk and pressing to firm up. Season with salt and pepper.
In a frying pan, heat some of the oil over medium heat and add the tortilla with the meat facing down. Turn the tortilla over with a spatula as soon as the meat is browned. Lower the heat and add the cheese only halfway down the tortilla, cover the pan until the cheese has melted.
For the sauce
Mix all the ingredients together until it forms a smooth cream.
To finish
Transfer the tortilla to a plate and fill it with the tomato, onion and pickle, sauce and lettuce.
Dip the tortilla in a bowl and fill it with the tomato, onion and pickle, sauce and lettuce.
Tips: Be careful with the fire not to let the tortilla burn, it needs to be slightly malleable to be able to fold, and not totally crispy.
