Crunch Loaded Wrap With Beef & Pork Chilli 'n' Cheese & Corn Ribs

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a little water in a kettle

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese and combine with half your mayo (you'll use the rest later!) in a small bowl – this is your cheese mix

Cut half your tortillas in half (save the rest for later!)

Add the halved tortillas to a tray (or two!) with a drizzle of vegetable oil and half your dried oregano (you'll use the rest later!)

Put the tray[s] in the oven for 10-12 min or until the tortillas are golden and crisp – this is your tortilla crunch

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced shallot and chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add your pork & beef mince with your ground smoked paprika, ground cumin and remaining dried oregano and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Combine your beef stock mix and tomato paste with 50ml [70ml] [90ml] boiled water – this is your tomato stock

Once the mince is browned, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour to the pan and stir it all together

Add the tomato stock with a pinch of salt and cook for a further 5 min or until cooked through (no pink meat!) – this is your chilli filling

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your tomato[es] finely

Combine the chopped tomato with half your chipotle paste (can't handle the heat? Go easy!) in a small bowl with a pinch of sugar and a little salt – this is your chipotle salsa

To assemble, lay the remaining tortilla[s] on a tray

Top with the chilli filling evenly over the tortilla[s]

Spoon over the cheese mix and top with 1 piece of tortilla crunch per wrap

Break up the remaining tortilla crunch into large bite-sized pieces and set aside – these are your homemade nachos

Fold the filled wrap in half and drizzle the top with a little vegetable oil then top with another baking tray (this will help to keep wrap flat during cooking) and then add your sweetcorn ribs to another baking tray with a drizzle of vegetable oil, put the trays in the oven for 12-15 min or until the cheese is melted and the wrap is golden and the sweetcorn ribs are warmed through – this is your crunch loaded wrap

Meanwhile, combine the remaining chipotle paste (not a fan of spice? Just add a little!) and remaining mayo in a small bowl – this is your chipotle dip