Chlli Mince Tortilla


For the tortilla:

1 pack of Marcel’s Gluten Free Crepes (Available in the bakery & freezer section of your supermarket)

½ cup grated parmesan

Pinch of cayenne pepper

Pinch of cumin

Pinch of chilli


For the mince:

500g mince

½ onion

3 garlic cloves

½ cup beef stock

Tsp smoked paprika

¼ Tsp chilli powder

2 Tbsp tomato paste

Tbsp Worchester Sauce

Tsp dried oregano

Kaitia Fire Chilli Sauce to taste

Pinch cayenne Pepper

¼ cup reserved jalapeno chilli (chopped)

1 can hot Mexican beans

Salt and pepper to taste



A handful of spinach

Tbsp sour cream

Dusting of grated parmesan 


For the tortilla:

Grate the parmesan onto the Gluten Free Crepe. Add spice for flavour (chilli, cayenne pepper, cumin). Fold over and cook in sandwich press until golden.


For the chilli mince:

Heat oil in a frying pan on a medium heat until translucent.

Fry onion and garlic in a pan until cooked.

Add paprika, chilli and oregano and cook for a further minute.

Add mince and cook until brown.

Add the rest of the ingredients and simmer on a low heat.

Season to taste and add more Kaitia Fire and Jalapeno to spice up.

In the meantime steam spinach in a pot for five minutes until wilted.


To Serve:

Spoon Chilli Mince mixture over the crepes.

Place spinach on top of the mince mixture and add a dollop of sour cream and dust with grated Parmesan.