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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.

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