Ingredients
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1 pc Tortilla wrapper, large
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Filling:
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200 g Barbeque beef brisket, shredded
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1/2 cup Iceberg lettuce, shredded
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5 g Red onions, thinly sliced
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5 g Cucumber, julienne cut
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Cheddar Cheese, grated
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100 g San Remo Risoni Pasta, cooked
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2 g Spring Onions
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2 tbsp Baked beans, heated
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1 tsp McCormick Cajun Seasoning
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1 tsp Tabasco® Chipotle Pepper Sauce
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Cheese Sauce Topping:
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1/4 cup Clara Olé Bechamel White Sauce
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30 g Mozzarella Cheese
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Hickory Barbeque Sauce – for Beef
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1 pack Clara Olé Barbeque Marinade - Hickory
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2 cups Water
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300 g Beef Brisket
Directions
Steps
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1
Done
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In a medium pot, boil beef brisket in Clara Ole Barbaque Marinade - Hickory and water for 2 hours or until soft. Let it cool. |
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2
Done
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Shred the beef and set aside. |
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3
Done
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Prepare and mix the filling in a medium mixing bowl. |
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4
Done
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Gently heat the tortilla wrapper in a sauce pan for 10 to 15 seconds over medium fire. |
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5
Done
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Assemble the burrito by laying the tortilla wrapper in a clean surface and gently scoop 2 to 3 tablespoon of filling. |
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6
Done
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Fold in the Burrito, pour Cheese Sauce topping and place in an oven. |
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7
Done
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Bake for 2 to 3 minutes or until cheese sauce has melted. |
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8
Done
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Serve with a side of greens. |
