Carne Asada Crunch Wrap

Name: Carne Asada Crunch Wrap
Yield: 10
Ingredients: 10.0g Ground cumin; 5.0g Ground coriander; 2.0g Ground chilli; 50.0ml Olive oil; 600.0g Beef rump steak; 400.0g Tomatoes, seeds removed, finely chopped; 150.0g Red onions, roughly chopped; 30.0g Coriander, roughly chopped; 50.0g Jalapeños, sliced; 20.0ml Lime juice; 100.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 75.0g Sour cream; 200.0g KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg; 20.0x Flour tortillas, large; 10.0x Corn tortillas, small; 500.0g American style cheese, grated; 2.0x Avocado, mashed

An interesting Mexican-style tortilla "sandwich" bursting with flavour and texture that is best made just before serving. Tastes just as good with chicken or as a vegetarian option using Mexican refried beans and rice.

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What you need

Ground cumin 10.0 g
Ground coriander 5.0 g
Ground chilli 2.0 g
Olive oil 50.0 ml
Beef rump steak 600.0 g
Tomatoes, seeds removed, finely chopped 400.0 g
Red onions, roughly chopped 150.0 g
Coriander, roughly chopped 30.0 g
Jalapeños, sliced 50.0 g
Lime juice 20.0 ml
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 100.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Sour cream 75.0 g
KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg 200.0 g
KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Flour tortillas, large 20.0 x
Corn tortillas, small 10.0 x
American style cheese, grated 500.0 g
Avocado, mashed 2.0 x

Beef

Mexican

American

Casual Dining

Sandwiches & Wraps

Breakfast & Brunch

Main Meals

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Steak
- Combine cumin, coriander, chilli, and olive oil. Season.
- Lay the steak on a flat surface and rub with the spice mixture. Refrigerate for an hour.
- Heat a grill or hot plate to high. Cook steak until well charred. Rest, then slice.
Pico De Gallo
- Combine the tomatoes, red onions, coriander, jalapeños, and lime juice.
- Season and set aside.
Salsa Mayo
- Mix HELLMANN'S Real Mayonnaise with sour cream and KNORR Mexican Chunky Salsa.
To Assemble & Cook
- Lay a large flour tortilla on a flat surface. Arrange some steak, cheese, and salsa mayo in the center.
- Top with a small corn tortilla. Continue to build with pico de gallo and mashed avocado.
- Top with remaining large flour tortilla. Fold outside of tortilla neatly around the filling to fully enclose. Secure with toothpicks, if necessary.
- Lightly oil a grill plate on medium heat. Cook the wrap folded side down for 2–3 minutes until golden and warmed through.
- Carefully turn and continue to cook on the other side until golden.
- Slice and serve immediately with extra salsa mayo.