We
had beef leftovers again and the need for a simple quick supper. We always keep
sliced, pickled jalapenos and peppadews in jars in the fridge and tortilla
wraps in the freezer. We always have grateable cheese, fresh tomatoes and we
live off avocados. So this fits the bill. We have made the recipe for two, but
you can double up. We used a combination of local and English cheddar and some
halloumi cheese, it's what we had. As long as it melts, it will do. The main
mistake most people make with tortilla wraps is that they forget to toast them
first, if you don’t do this, the texture is a little slimy and raw. Do this in
a dry pan for just a couple of minutes each side to warm and lightly toast; you
will see small brown circles, and the tortilla will become soft and floppy and
malleable - then they are done. Don’t let them crisp. If you have any basil, coriander or other
micro herbs you can add those. And you can add sliced avo if you don't have
guacamole. And any other cold meat or chicken would work just as well
2
wraps per person - 300g thinly sliced cold roast beef or steak - 50g grated
cheese - 3 or 4 jalapeno peppers - 5 peppadews - 6 baby tomatoes, sliced - 3 T
chipotle salsa - guacamole - cream cheese
Turn your oven on to 180⁰C. You will need two shelves. Put in two dinner
plates to warm. Roughly chop the jalapenos and peppadews, mix with the sliced
tomatoes and the chipotle salsa. In a flat dry frying pan, toast two tortillas
and put one on a hot plate, keep the other warm. Cover the base of the tortilla
with half of the cheese. Spread over half of the salsa mix, top with half the
sliced beef. Cover with the second tortilla and put into the hot oven. Make the
second one. Leave them for about 5 to 6 minutes in the oven until the cheese
has melted. Serve topped with the guacamole and the cream cheese and a simple
salad. And the wine of the week
© John & Lynne
Ford, Adamastor & Bacchus 2016
