Ingredients

• 1 onion, finely chopped
• 1 SuperValu Signature Tastes sweet pointed red pepper, deseeded and finely chopped
• 1 Red chilli, finely chopped
• 1 Garlic clove, finely chopped
• 500g SuperValu minced lamb
• 1 sachet SuperValu fajita spice mix
• 150ml water
• Handful fresh coriander, chopped
• 6 Small tortillas or wraps
• 200g SuperValu Signature Tastes mature Irish white cheddar cheese, grated
• 1 tbsp SuperValu Signature Tastes extra virgin olive oil
• 2 tbsp Chipotle paste
• 200g SuperValu sour cream
• 1 bag SuperValu bistro salad
• Sea salt
• Freshly ground black pepper

Method

1. Add a little oil to the pan and add the onion, red peppers, red chilli, and garlic. Cook for a few minutes until slightly softened, then add the mince and cook, breaking it down with the back of a spoon, until nearly cooked.
2. Add the fajita spice mix and stir to combine, then add the water and cook, simmering, for about 5 minutes until the water has nearly all evaporated. Remove from the heat and stir through the chopped coriander.
3. To assemble, brush the tortillas lightly with oil on one side only. Flip the tortillas and divide the filling and cheese equally between them, placing the ingredients on one half only. Fold them in two to make half moons.
4. Place the folded tortillas into a dry frying pan set over medium heat and cook until browned and the cheese has melted. Repeat with the remaining tortillas.
5. Stir the chipotle paste through the sour cream and set aside in a serving bowl.
6. Place the salad into a serving bowl, drizzle with extra-virgin olive oil, and season with salt and freshly ground black pepper.
7. Cut the tortillas in half and serve hot with the chipotle sour cream dipping sauce and the salad.