SWEET BBQ PORK BURRITO

Fabulous, another great dinner from leftover roast pork and very little effort to turn this into a great and gorgeous burrito, there is something very satisfying about wrapping all the parts of your dinner up in a parcel that will give each mouthful a vibrant punch of all the flavours.  I really love the sweet flavour of the BBQ pork, the crunch from fresh vibrant salsa and salad along with a hit of creaminess from the guacamole, hot habanero sauce and a cool calm burst from the sour cream and rice.

This looks like a lot of effort and ingredients, but it's really not and each stage is really quick to prepare, in fact the whole meal should not take more than 15-20 minutes.

INGREDIENTS

TORTILLA WRAP

(makes 4)

125g plain flour

2 tbsp olive oil

pinch of salt

150ml water

400g Left over roast pork

1 bottle BBQ sauce

(to make a quick BBQ sauce)

200ml tomato ketchup

70g soft dark brown sugar

(heat both together stir until sugar dissolved)

1 tin of mix beans

SALSA

2 tomatoes finely chopped

2 spring onions sliced

1 green pepper finely chopped

2 tbsp chopped coriander

squeeze of lemon juice

Salt and pepper

GUACAMOLE

2 avocados 

1 clove of garlic grated

squeeze of lemon juice

pinch of salt and pepper

1/2 red pepper finely diced

iceberg lettuce

200ml sour cream

1 large mug of rice

KICKING ENCHILADA SAUCE

2 tbsp oil

2 tbsp flour

3 tbsp chilli powder

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp cumin powder

400ml chicken stock

First make the tortilla wraps, mix all the ingredients together and knead for 5 minutes, roll into four balls, cover with a cloth and leave to one side until needed.

Next make the salsa and guacamole, for the salsa mix all the ingredients, seasons with salt, pepper and lemon juice.  For the guacamole mash the avocado with the garlic, mix in the pepper then season with salt, pepper and lemon juice.  Keep covered until needed.

For the rice, pour the mug of rice into a deep lidded saucepan with two more mugs of water, don't be tempted to stir, place the lid on and bring up to a simmer for 6 minutes, then turn off the heat, don't be tempted to lift the lid, leave on the side for 8-10 minutes, then you will have perfectly cooked rice.

Now for the hot kicking enchilada sauce in a saucepan mix the oil and flour together to make the roux, cook on a low heat for a couple of minutes.  Add all the dry ingredients to the roux and stir in then add the chicken stock and keep stirring until the sauce has thickened, gently simmer for five minutes.  Just a warning I found this enchilada sauce hot hot hot.

For the sweet BBQ pork, heat the BBQ sauce in a saucepan until simmering, shred the leftover roast pork and mix in the BBQ sauce, heat until piping hot.

Heat a non stick frying pan, take the tortilla dough balls dust your work top with a little flour and roll out in a circle to the thickness of a wrap, dry pan fry for approx three minutes until golden brown patches appear, wrap in a tea towel to keep warm while you cook the rest then load up your tortilla with the BBQ pork, mixed beans, salsa, rice, salad, enchilada sauce and sour cream.