Mince And cheese tortilla wrap

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Mince And cheese tortilla wrap. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mince And cheese tortilla wrap is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Mince And cheese tortilla wrap is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Mince And cheese tortilla wrap, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mince And cheese tortilla wrap delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Mince And cheese tortilla wrap estimated approx juslt 20 mint.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Mince And cheese tortilla wrap using 14 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Mince And cheese tortilla wrap:

1. Mincemeat
2. Tortilla wrap
3. Onion
4. Garlic
5. Maggi
6. Oil
7. Ketchup
8. Cabbage
9. scotch bonnet
10. cucumber
11. Mozzarella cheese
12. mayonnaise
13. salt
14. vinegar

Instructions to make to make Mince And cheese tortilla wrap

1. Add mincemeat,1tablespoon oil,1tablespoon vinegar, onion, scotch bonnet, garlic, Maggi salt, and black pepper to a pot
2. Cook until water drains and it's cooked
3. Turn off the heat and add mayonnaise and ketchup to the mincemeat, set aside
4. Add mayonnaise ketchup and cheese and salt a bowl.
5. Spread mayonnaise mixture into a tortilla and add mincemeat mixture sharrade cabbage and cucumber roll and toast
6. Done

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