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Taco Crunch Wrap

25 Minute Taco Crunch Wrap. Mexican dish, and oh my days so nice! Can be made veggie or meat.

Serves: 2 Time: 25 minutes



  • 450g Beef or Quorn Mince

  • 1 Teaspoon Chilli Powder

  • 1⁄2 Teaspoon Paprika

  • 1⁄2 Teaspoon Ground Cumin

  • 4 Large Flour Tortillas

  • 2 Handfuls Of Corn Tortilla Chips, broken up

  • 100g Sour Cream

  • Green Salad, of your choice

  • 2 Beef Tomatoes, diced

  • 100g Cheddar Cheese, grated

  • 1 Tablespoon Vegetable Oil


  1. Heat a large frying pan over medium heat, combine the quorn and spices then season with salt and pepper. Cook until browned, about 6 minutes.

  2. Once ready, remove from the pan, drain any juices and wipe the pan clean. Build the wraps by adding a scoop of mince to the centre of the flour tortillas, leaving a generous border for folding.

  3. Sprinkle the broken chips on top. Followed by dollops of the sour cream, green salad, tomato, and cheese. Then wrap each tortilla up tightly and squish down a little.

  4. Using the same pan over medium heat, add the oil, once hot cook each wrap until golden. Around 3 mins per side. Serve and enjoy!


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