Ingredients
The following ingredients have 2 Servings
- 3 large tortilla wraps
- 15 tsp cooked white rice
- 15 tbsp slow cooked beef (shredded (see notes below for ingredients and prep for this))
- 15 tsp grated cheese
- 5 tbsp spring onions/scallions (chopped)
- 3 tbsp salsa
Instruction
- Use a 9cm diameter cookie cutter to cut 15 mini tortilla from the 3 large tortillas. Place each one on a square of kitchen foil.
- In the centre of each mini tortilla add a tablespoon of the shredded beef, a tsp of cooked rice, a tsp of spring onions/scallions, half a tsp of salsa and a small pinch of cheese.
- Press the fillings down with the back of a teaspoon and fold the tortilla over so the edges slightly overlap. Try to keep the filling in the tortillas. Wrap in the foil and twist the ends. Place on a tray and repeat with the remaining 14 burritos.
- When you're ready to heat the burritos, place the tray in the oven at 170c/325f for 10 minutes until piping hot.
- If you want to make these in advance, simply refrigerate before cooking. Then take out of the fridge and allow to come up to room temperature (about 30 minutes) before cooking as per instructions above.
