Crunch wraps

STEP BY STEP

Let's make something delicious.

1. 01

   For the guacamole, peel the avocado and mash the flesh with a fork on a large plate. Finely dice the onion and pepper, then mix with the avocado, a pinch of salt and pepper, a few chilli flakes and the finely chopped basil leaves. Squeeze the lemon and fold in a little of the juice. Reserve the remaining lemon juice for the cheese sauce.

2. 02

   Wash and halve the tomatoes. Remove the cores and soft centres, then finely dice the flesh. Cut the endive into thin strips.

3. 03

   Set aside two tortilla wraps. Using a small bowl as a guide and a pizza cutter, cut two small circles from each wrap.

4. 04

   Finely chop the onion and gently fry in a little olive oil in a frying pan until translucent. Add the beef mince, fry until fully cooked and set aside.

5. 05

   Coarsely grate the Cheddar and Edam and mix together. Set aside 100 g of the mixture.

6. 06

   Bring the cream to the boil in a small saucepan. Add the remaining cheese in batches, stirring until completely melted. Season with cayenne pepper and lemon juice. Stir in more whipping cream or milk until the desired consistency is reached.

7. 07

   Place a large wrap on the work surface. Put a quarter of the beef mince and a little cheese sauce in the centre. Arrange about 5–6 tortilla chips on top to form a small circle. Spread with a little crème fraîche and top with endive, diced tomatoes and grated cheese. Place one of the small tortilla circles on top. Working clockwise, fold the edge of the large wrap over the small tortilla circle. Using both hands, place the filled wrap in the frying pan with the folded side facing down.

8. 08

   Fry the crunch wrap for 1–2 minutes on both sides in a little coconut oil until crisp. Halve if desired and serve with guacamole.