Ingredients

Method

• 500 g pork fillet
• 2 T Woolworths mild seasoning for fajitas and burritos
• 4 T olive oil
• 8 Woolworths mini white flour wraps
• 120 g mozzarella, grated
For the cheese sauce:
• 3 T butter
• 3 T flour
• 2 cups milk
• 120 g Cheddar cheese, grated
• sea salt and white pepper, to taste
For the enchilada sauce:
• 2 T olive oil
• 2 T flour
• ½ t ground cumin
• ½ t ground coriander
• ½ t chilli powder
• 1 T dried oregano
• 1 T tomato paste
• 2 t garlic, minced
• 2 cups chicken stock

Method

Ingredients

1. Cut the pork into 4 cm pieces, then toss in the seasoning and olive oil. Fry in batches for 5 minutes.

2. Preheat the oven to 180°C.

3. To make the cheese sauce, melt the butter in a saucepan over a low heat. Stir in the flour and cook for 5 minutes. Add the milk, whisking well. Stir in the cheese until melted and season. Place a piece of clingwrap directly onto the surface of the sauce.

4. To make the enchilada sauce, heat the olive oil in a saucepan over a low heat. Stir in the flour and spices and cook for 1 minute. Stir in the tomato paste and garlic. Whisk in the stock. Simmer for 5 minutes.

5. To serve, place some pork on one side of each wrap and fold over. Place each wrap into a large baking tray.

6. Pour over both sauces, sprinkle over the mozzarella and bake for 20 minutes, or until the cheese is golden brown.

Find more pork recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana