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 ole 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 ole barbeque marinade hickory
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2 cups Water
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300 g Beef brisket
Directions
Steps
|
1
Done
|
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
|
Prepare and mix the filling in a medium mixing bowl. |
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4
Done
|
Gently heat the tortilla wrapper in a sauce pan for 10 to 15 seconds over medium fire. |
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5
Done
|
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
|
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. |
