60 minutes • 6 wraps

CHINESE FONDUE WRAPS

Explore our Firebarns Fondue Wraps, where fondue meat, broccoli, mushrooms, and cheese curds meet savory broth and tangy sauces. Choose from options like Tequila Lime and Pesto, Scotch Bonnet and Curry, or Maple and Chipotle for a personalized touch to each wrap. A convivial meal rich in flavors!

Ingredients

300 g of fondue meat
1 cup head of broccoli
200 g sliced mushrooms
1.1 L of original fondue broth
3 potatoes cut into small cubes
1 sachet of onion soup
1 C. tbsp Montreal steak spice
50 ml olive oil
6 large tortillas
200 g cheese curds

TEQUILA LIME & PESTO SAUCE

2 tbsp. tablespoon of mayonnaise
1 C. table pesto
1 C. tbsp Tequila Lime Hot Sauce
1 C. tbsp olive oil

SCOTCH BONNET & CURRY SAUCE

2 tbsp. tablespoon of mayonnaise
1 C. curry powder
1 C. Scotch Bonnet Hot Sauce
1 C. tbsp olive oil

CHIPOTLE & MAPLE RUM SAUCE

2 tbsp. mayonnaise
1 C. 1 tbsp Chipotle Rum Hot Sauce
1 C. maple syrup
1 C. tbsp olive oil

CAJUN SAUCE

2 tbsp. mayonnaise
1 C. Cajun Mardi Gras spices
1 C. tbsp olive oil

Preparation

In large aluminum foil, mix together the potatoes, the onion soup packet, the Montreal steak spices and the olive oil. Place in the oven at 400°F for about 45 minutes or until the potatoes are cooked through.
In a large saucepan, bring the fondue broth to a boil. Then add the meat, broccoli and mushrooms. Simmer for about 5 minutes or until the meat is cooked through. Remove from heat and drain.
On a large tortilla, add 2 to 3 tbsp. of potatoes, cheese curds and meat mixture. Fold the tortilla over the filling, close the sides and roll the tortilla tightly.
Grill the tortillas on a panini grill for about 5 minutes.
Serve with fondue sauces.