Publications
- 600g - pork stir-fry strips
- 600g - pork stir-fry strips
- 1 each - yellow, red and green peppers, cut into strips
- 1 each - yellow, red and green peppers, cut into strips
- 1 - red onion, thinly sliced
- 15–30ml - olive oil
- 4 - large wholegrain tortillas
- 4 - large wholegrain tortillas
- 4 tablespoons - sour cream or cream cheese
- 500ml - grated mozzarella
- - tomato salsa and guacamole, to serve
- - SPICE MIX
- 5ml - paprika (smoked or plain)
- 3ml - chilli powder
- 5ml each - ground cumin and coriander
- 5ml each - garlic and onion powder
- 5ml - sea salt
- a large pinch - of sugar and dried origanum
- 3ml - crushed black pepper
1 Make the spice mix by combining all the ingredients.
2 Mix the pork stir-fry strips, pepper strips and onion in a large bowl with half the olive oil. Now add the spice mixture and mix well. The oil helps the spices to stick.
3 Put the meat mixture in the basket of your air fryer and cook for 10–15 minutes at 195 °C. I usually air-fry for 8 minutes, stir, and then air-fry for another 5 minutes, depending on the size of the pork strips. Remember, when you make the parcels, the pork will be cooked further. You have to peek and taste!
4 To make the tortilla pockets, spread a heaped tablespoon of sour cream around the edges of each of the tortillas. Top with a generous portion of air-fried pork and cheese (you can also add a sprinkling of fresh coriander) and fold the bottom corner of the tortilla over the filling. Fold the sides over like an envelope and then roll from the folded edge up into a neat parcel – tight enough so there are no air pockets in the filling.
5 Lightly oil the parcels, place in the basket of your air fryer (seam side down) and fry until heated through. You want your tortilla to crisp slightly and the cheese to melt; no longer than 5–7 minutes. Serve with your favourite tomato salsa and creamy guacamole.
