Mexican cheesy wraps with beef and avocado salsa

Cut the tomatoes and the yellow bell pepper into small cubes and put in a bowl. Squeeze some lime juice above the bowl and grate some sixte. Then cut the chili pepper into two, remove the seeds, cut into very small pieces and add.

Finely chop the coriander. Tip: With coriander, most of the taste is in the twigs, so leave it at all. Then mix them under the tomato cubes.

Cut the avocado in two and remove the pit. Also cut these into small cubes and then add them to the tomatoes.

Then cut a (small) red onion into small pieces and also add to the salsa. Then a good dash of olive oil is allowed with the mixture.

Put the sour cream, olive oil, garlic and pepper and salt in a small bowl and mix well. After that, Sweet Chili sauce is also allowed.

Season the unblest with salt and pepper and rub in olive oil. Make sure your pan is really hot and then place the meat on it.

Heat the wraps in a non -stick pan. Cover the pan with silver paper (a lid is also possible, but then more moisture is retained).

Now it's time to make the wraps. Sprinkle the cheddar cheese in the pan and let the cheese melt. Place the wrap on top and let it bake until the cheese is crispy. Place on a shelf and fry the other wraps in the same way. Divide the sour cream over it and the salsa. Then cut the meat into strips and also divide it over the wraps. If you want you can grate Cheddar about it. Finish with coriander. Just roll up and then Smuller, Amigos!