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Mexican and Chinese Tortilla wraps

Tortilla_2

This was an experiment, but it worked out really well. It is a mixture of Mexican and Oriental flavours, so I suppose that you could call it fusion. It’s really quick to make, and very tasty. I have included it as a slightly unusual addition to the "use your noodle" roundup, hosted by Amy.

Tagged with: IMBB # 22 +

Ingredients:

  • about 200g fresh mixed vegetables, julinned. I used carrot, red and yellow pepper, string beans and baby corn (you can cheat and buy a pre-cut mixed pack from Woolworths).
  • about 1/2 cup frozen corn kernels
  • 2 cloves garlic
  • 3 fresh chillies (birds-eye if possible)
  • 2 cups cooked vermicelli or angel-hair noodles
  • 4 flour tortilla bases
  • 1 cup grated mozzarella cheese

Method:

  • Stir fry the veges, corn, garlic and chilli in a little peanut and sesame seed oil. Don’t over-cook – keep them crisp.
  • On a flat tortilla put a little of the noodles, followed by some of the stir-fry mix.
  • Finally put some cheese on top.
  • Roll the tortilla into a tube, and close with two toothpicks.
  • Repeat for other tortilla’s.
  • Back at 180 deg C for about 10 minutes to make the base nice and crisp.
  • You can skip the last step and eat them soft if you like. You can also pop them into the fridge and eat cold. If you like, add a few chicken strips to the stir-fry.
  • Serve with tomatoe salsa and guacamole.
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