Fataya Crunch Wrap

Method

1. Thinly slice half the onion. Heat a little of the oil in a small pot over medium heat, cook the onion for 3 minutes, then add the tomato paste, vinegar and water and reduce for 7 min to a thick onion-tomato sauce. Set aside to cool.

   Add in this stepVegetable oil 0.9 tspOnion (sauce and filling) ½Tomato paste 2 tbspWhite vinegar 1 tspWater (for the sauce) 50 ml

   medium heat

2. Finely chop the rest of the onion and mince the garlic. Heat some of the oil in a 24 cm pan over medium-high heat, cook the onion and garlic for 1 minute, then add the beef and break it up. Crumble in the stock cube, add the pepper and smoked paprika and cook for 7 min in total, until no pink or liquid remains.

   Add in this stepVegetable oil 1¼ tspOnion (sauce and filling) ½Garlic cloves 2Minced beef 180 gChicken stock cube ½Ground black pepper ½ tspSmoked paprika 1 tsp

   medium-high heat

3. Heat a dry pan over medium heat and toast the corn tortillas one at a time for 1 min 30 sec per side until crisp like a cracker. They firm up more as they cool.

   Add in this stepCorn tortillas (15 cm) 2

   medium heat

4. Mix the mayonnaise with the hot sauce. Warm a flour tortilla in the microwave for 10 seconds so it's pliable, spread the beef in a 15 cm circle in the middle and cover with cheese. Lay a crisp corn tortilla on top, then add onion-tomato sauce, spicy mayo and lettuce. Fold the edge of the big tortilla towards the centre in 6–7 overlapping pleats to make a hexagon.

   Add in this stepLarge flour tortillas (25–30 cm) 2Grated cheddar 60 gMayonnaise 2 tbspHot sauce 1 tspShredded romaine lettuce 40 g

5. Heat a film of the remaining oil in a 26 cm · 2× pan over medium heat and put the wrap in folded side down. Press with a spatula and cook for 2 min until the folds seal and turn golden, then flip and cook for the same time. Cook in the number of batches shown, cut in half and serve with any leftover sauce.

   Add in this stepVegetable oil 0.9 tsp

   medium heat