Ingredients
½ tsp butter
1 tsp vegetable oil
½ tsp extra butter
1/2 red onion
finely chopped
1/4 red capsicum
finely chopped
1/2 green capsicum
finely chopped
1/4 yellow capsicum
finely chopped
¼ tsp cumin
¼ tsp nutmeg
100 gm pork mince
2 tbsp barbecue sauce
2 wholegrain tortilla wraps
2 rounds of mini Babybel cheese
Equipment
- 1 frypan
- 1 spatula
- 1 bowl
Instructions
- Spread 1/4 tsp butter on one side of a tortilla and set aside. Repeat with second tortilla.
- Put frypan onto medium-low heat, add oil and the extra butter.
- Once butter has melted, add the onion and capsicum and saut̩ for about 3 minutes.
- Add cumin, nutmeg and pork mince and cook for another 3 minutes until pork is cooked through and all ingredients are well combined.
- Remove from heat and transfer mixture to a bowl. Stir through barbecue sauce and set aside.
- Wipe the frypan clean with a paper towel and return to stove over medium-low heat.
- Place tortilla in pan, buttered side down.
- Slice Babybel round into three even slices and place across one half of the tortilla.
- Spoon half of the pork mixture on top of the cheese slices.
- Gently lift the edge of the tortilla to check colour. When tortilla is golden brown underneath, fold in half over the pork mixture. Press lightly with a spatula to seal.
- Remove from heat and cut in half.
- Repeat with remaining tortilla and ingredients. Serve warm.
