Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
In a bowl, combine 150ml cream and 1 tbsp lemon juice, whisk well. Add 2-3 tbsp milk and whisk again until smooth. Rest it for 1-2 hours to thicken.
Watch out
Do not skip resting time, otherwise the sour cream will not reach the proper creamy consistency.
Heat 1 tbsp oil in a pan, add 1 tbsp chopped garlic and cook for 2-3 minutes. Add 1/2 kg beef mince, mix well until changes color. Cover and cook for 10-12 minutes until tender. Add 1 tsp salt, 2 tsp red chilli powder, 1 tsp red chilli flakes, and 2-3 tbsp sriracha sauce or hot sauce, mix well. Add 1 tbsp lemon juice, mix well and turn off the flame.
local_fire_departmentMedium heat, about 15 minutes totalWatch out
Do not let the garlic burn at the start, otherwise the entire beef mixture will taste bitter.
In a large bowl, combine 1/2 cup red cabbage, 1 cup lettuce, 1/2 cup boiled corn, 1/2 cup julienned carrot, 1/2 cup chopped onion, and 2 tbsp pickled red jalapenos. Add 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper powder, mix well.
Watch out
Drain any excess water from vegetables before mixing, otherwise the salad will become watery and soggy.
Lay a tortilla flat. Spread sour cream in the center, add cooked beef mince, sprinkle grated mozzarella and cheddar cheese, and top with the prepared salad. Fold the sides and roll it up tightly into a wrap.
Watch out
Do not overfill the tortilla, otherwise it will tear and spill out when folding.
Melt and brush butter on a frying pan. Place the rolled wrap in the pan, brush the top with butter, and pan-fry until golden brown and crispy on all sides.
local_fire_departmentMedium heat, about 5 minutesWatch out
Do not use high heat when toasting with butter, otherwise the butter and tortilla surface will burn before the inside cheese melts.
Handle the sharp knife carefully when cutting the hot wrap to avoid cuts.
Transfer the cooked wrap to a plate, cut in half with a knife, and serve.
Watch out
Use a sharp knife to cut cleanly without squishing the wrap and causing fillings to spill out.
Easy One-Pot Creamy Ground Beef Pasta Two Ways
Classic Double Smashed Cheeseburger
Easy Pan Sukiyaki
Luxury Gyudon Beef Bowl with Onsen Tamago
Classic Beef Wellington
Braised Short Rib Ragu with Fresh Pappardelle