Spicy Beef Enchilada Wraps

cook 10 mins
  • 8 corn tortillas
  • 8 tablespoons hot chilli sauce
  • 8 tablespoons shop-bought guacamole, plus extra to serve
  • 8 tablespoons soured cream, plus extra to serve
  • 1/4 iceberg lettuce, shredded
  • 400 g (13 oz) shop-bought ready-cooked roast beef slices, thickly sliced
  • 8 tablespoons sliced green jalapeño chillies from a jar, drained
  • 8 tablespoons shop-bought fresh salsa
  • salt and pepper
  • Place 1 tortilla on a preheated hot griddle or in a dry frying pan and cook according to the packet instructions until heated through. Remove and keep warm, then repeat with the remaining tortillas.
  • Lay the tortillas on a clean work surface and spread each one with 1 tablespoon each of the hot chilli sauce, guacamole and soured cream. Divide the lettuce between the tortillas, then top with the roast beef and 1 tablespoon each of the jalapeños and salsa. Season well.
  • Roll up the filled tortillas to form wraps and serve immediately with extra guacamole and soured cream.
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