1 large bunch coriander, roughly chopped (optional)
8 corn tortillas
Carton sour cream
100g mature cheddar cheese, grated
Cooking Instructions
Preheat the oven to 200ºC/400ºF/gas mark 6.
Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
Increase the heat; add the minced meats in batches and cook for 3 minutes
or until browned. Stir in the tomatoes, kidney beans,
Folláin Fire Roasted Pepper Relish and red wine and bring to the boil. Simmer for 25-30
minutes. Stir the coriander into the chilli and season to taste.
To assemble the wraps
Spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of
the tortilla, and then fold over the remaining side. Place seam side down in a
large shallow ovenproof dish. Spoon over the soured cream and sprinkle
over the cheese, then, bake in the oven for 15 to 20 minutes until bubbling
hot and golden brown.
