Beef Chili Cheese Wraps
with Creamy Ranch Salad
All the chili cheese flavours you love in under 15 minutes and in a handheld format! This lightning-fast dinner has the tasty, nostalgic vibes that are perfect for summer nights.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
56 g
Spring Mix
56 g
Onion, sliced
1 unit(s)
Tomato
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
0.13 tsp
Sugar*
½ tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, onions and Mexican Seasoning.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Reduce heat to medium. Add tomato sauce base, broth concentrate, 1/8 tsp (1/4 tsp) sugar and 2 tbsp (4 tbsp) water.
- Season with salt and pepper. Stir to mix, then remove from heat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Cut tomato into 1/2-inch pieces.
- Add spring mix, tomatoes and ranch dressing to a large bowl. Toss to coat.
- Arrange tortillas on a clean surface.
- Top each tortilla with some salad.
- Divide beef mixture over top.
- Sprinkle cheese over top and divide wraps between plates.
- Serve any remaining salad alongside.