Level : Very easy
Serving : 6 wraps
Preparation : 1h
Ingredients :
- 300 g fondue meat
- 1 cup broccoli head
- 200 g sliced mushrooms
- 1.1 L original fondue broth
- 3 diced potatoes
- 1 packet onion soup
- 1 tbspMontreal steak spices
- 50 ml olive oil
- 6 large tortillas
- 200 g cheese curds
Fondue sauces :
Tequila Lime and Pesto:
- 2 tbsp. mayonnaise
- 1 tbsp. pesto
- 1 tbsp. tequila lime sauce
- 1 tbsp. olive oil
Scotch Bonnet and Curry
- 2 tbsp mayonnaise
- 1 tbsp curry powder
- 1 tbsp Scotch Bonnet sauce
- 1 tbsp olive oil
Pumpkin Spice
- 2 tbsp mayonnaise
- 1 tbsp pumpkin spice sauce
- 1 tbsp maple syrup
- 1 tbsp olive oil
Maple and Chipotle
- 2 tbsp mayonnaise
- 1 tbsp Rum and Chipotle sauce
- 1 tbsp maple syrup
- 1 tbsp olive oil
Cajun
- 2 tbsp mayonnaise
- 1 tbsp Cajun Mardi Gras spices
- 1 tbsp olive oil
Preparation:
In a large piece of aluminum foil, mix potatoes, onion soup packet, Montreal steak spices and olive oil. Place in 400°F oven for about 45 minutes or until potatoes are cooked through.
In a large saucepan, bring the fondue broth to a boil. Add meat, broccoli and mushrooms. Simmer for about 5 minutes or until meat is cooked through. Remove from heat and drain.
On a large tortilla, add 2 to 3 tablespoons of potatoes, cheese curds and meat mixture. Fold the tortilla over the filling, close the sides and roll the tortilla well.
Grill tortillas on a panini grill for about 5 minutes.
Serve with fondue sauces.
