- 450g minced beef or lamb
- 1 large onion, finely chopped, sautéed in oil till golden and cooled
- 1 tablesp. scallions, chopped
- 1 tablesp. chilli oil, optional but nice (see recipe below)
- Salt and black pepper
Make up the meat filling by frying the mince in hot oil until well browned, then add the onion, scallions, chilli oil, seasoning plus a can of chopped tomatoes. Simmer gently until fully cooked – 20 minutes approx. Prepare the lot then invite everyone to the table.
These wraps would be great served with tomato salsa, avocado dressing, chilli oil, pack of tortillas (wrap in foil and warm in the oven), bowls of grated cheddar cheese and crispy bacon bits.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers