Cheesy Tex-Mex Pork Wraps
with Creamy Spinach Salad
A constellation of Mexican flavours come together in these fresh wraps. You'll also love the savoury cheesy, creamy salad that goes alongside.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Yellow Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit(s)
Tomato
56 g
Baby Spinach
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Ranch Dressing
(Contains Soy, Egg, Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch pieces.
- Halve tomatoes lengthwise, then thinly slice into half-moons.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork, onions and peppers. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Season with Enchilada Spice Blend, garlic salt and pepper. Cook for 30 sec, stirring often, until fragrant.
- Sprinkle with cheese. Remove from heat.
- To large bowl, add spinach, tomatoes and ranch dressing. Season with salt and pepper. Toss to coat.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates.
- Top with pork filling. Roll up tortillas.
- Serve salad alongside.