Chilly Meat Wraps

Chilly Meat Wraps


2 people made this

About this recipe: Eat this dish the Mexican way, with a delicious combination of spicy pork and fried rajmah neatly rolled up in soft chapati/tortillas. Great at picnics!

Brenda Houghton

Serves: 4 

  • 450 g pork fillet or boned loin
  • 1 teaspoon ground coriander
  • 1 small fresh red chilly, deseeded and chopped
  • 1 clove garlic, crushed
  • 4 tablespoons lime juice
  • 2 teaspoons veg/sunflower oil
  • 75 g onions, thinly sliced
  • 400 g rajmah, soaked overnight and boiled
  • 150 g tomatoes, skinned, deseeded and diced
  • Salt and black pepper
  • 8 flour tortillas
  • To serve: 4 tablespoons dahi, 2 tablespoons chopped fresh mint, 2 limes cut into wedges

Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

  1. Trim any fat from the pork, cut the meat into thin strips and place them in a bowl with the coriander. Add the chilli, garlic and lime juice, toss well to coat the meat evenly, then cover and leave it to marinate for 30 minutes.
  2. Heat the oil in a heavy-based frying pan and fry the onions over a medium-high heat for 3-4 minutes until they just begin to brown, stirring frequently. Add the marinated pork and continue cooking for a further 10 minutes, or until the meat is browned, stirring frequently.
  3. Add the rajmah and tomatoes to the pan, season well and simmer for 3-4 minutes until the tomatoes have softened.
  4. Heat the grill to high, then warm the chapati through for about 1 minute, turning once.
  5. Divide the pork mixture between the chapati. Top each one with curd and mint and fold the chapati over. Serve them with lime wedges.

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