Tik Tok Beef Wrap Hack with Corn Chips and Salsa

Peel and dice onion. Cut lime into wedges. Heat a pan with a drizzle of oil on medium heat. Add ¹⁄₂ onion (keep the rest for salsa), cook for 1 minute. Add taco seasoning and beef, cook 2 minutes break up mince with a wooden spoon. Stir in tomato paste/beef stock, sweetcorn, a squeeze of lime juice and a ¹⁄₄ cup of water. Cook until sauce thickens.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Dice tomato. Pick coriander leaves and roughly chop, discarding stems. Slice chilli. Mix tomato, coriander, chilli (to taste) and remaining onion (to taste). Season salsa with salt and pepper. Divide salsa into 2 portions, it will be used in step 3 and 6. Shred cos leaf and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla. Starting from the left side of the cut; spread sour cream onto the first 1/4, add salsa and lettuce to the second 1/4, beef filling to the third 1/4 and cheese on the fourth 1/4. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream 1/4, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side.Tortillas should be lightly brown and toasted with the cheese melted.

Tip! You can also use a sandwich press if easier.

Squeeze lime juice from 1 lime wedge onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and any remaining sour cream. Enjoy!

Peel and dice onion. Cut lime into wedges. Heat a pan with a drizzle of oil on medium heat. Add ¹⁄₂ onion (keep the rest for salsa), cook for 1 minute. Add taco seasoning and beef, cook 2 minutes break up mince with a wooden spoon. Stir in tomato paste/beef stock, sweetcorn, a squeeze of lime juice and a ¹⁄₄ cup of water. Cook until sauce thickens.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Dice tomato. Pick coriander leaves and roughly chop, discarding stems. Slice chilli. Mix tomato, coriander, chilli (to taste) and remaining onion (to taste). Season salsa with salt and pepper. Divide salsa into 2 portions, it will be used in step 3 and 6. Shred cos leaf and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla. Starting from the left side of the cut; spread sour cream onto the first 1/4, add salsa and lettuce to the second 1/4, beef filling to the third 1/4 and cheese on the fourth 1/4. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream 1/4, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side.Tortillas should be lightly brown and toasted with the cheese melted.

Tip! You can also use a sandwich press if easier.

Squeeze lime juice from 1 lime wedge onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and any remaining sour cream. Enjoy!