Tortilla wraps are really versatile and it’s difficult to remember a time when they weren’t a staple for sandwiches and snacks. I’m nor sure when wheat tortillas became widely available in the UK, but I know they weren’t readily available in the 1970s, indeed my Dad brought some back in his luggage from a US business trip so he could let us try us Quesadillas. I first started making Fajitas in the 1990s so I must have had a source of tortillas by that time.
Making the Hot Smoked Cheese and ChorizoWraps is really very simple. You can use ready made salsa, but homemade is so much better and uses only a few ingredients, tomatoes, chilli, coriander (cilantro) and spring onions all chopped and deseeded and mixed together.
If you can leave the salsa for a while it will taste better as the flavours mingle, but if you don’t have time, then it is perfectly fine to use it straight away.
Chorizo is another ingredient that I would hate to be without. I love the smoky paprika flavour and the lovely juices that come out of the sausage when you cook it gently. If you prefer not to eat meat, then you can leave the chorizo out of the recipe, just add more cheese.
Spread the tortillas with the smoked cheese spread then top with the chorizo, salsa, coriander and more grated smoked cheddar on top. Then roll up the tortillas, cut them in half and place them in an ovenproof dish.
Cover with more grated smoked cheese and then they are ready for the oven. The Hot Smoked Cheese and Chorizo Wraps don’t take long to bake, just enough time to make a salad to serve with them.
Hot Smoked Cheese and Tomato Wraps
- 6 large tortillas or wraps
- 350 g Applewood Smoked or mild cheddar grated
- 100 g Applewood Spreadable cheese
- 200 g chorizo
- 15 g fresh coriander chopped
- 2 spring onions
- 3 large vine ripened tomatoes
- 1 red chilli
Make the salsa
- Deseed and chop the tomatoes and place in a bowl. Finely chop the spring onions, deseed and finely chop the chilli, add to the tomatoes and set aside.
Make the filling
- Skin and chop the chorizo, fry it gently in a non-stick pan without oil until the sausage pieces start to char at the edges and the oil starts to run.
Assemble the wraps
- Lay out the tortillas and spread with the Applewood Spreadable, divide the chorizo between the 6 tortillas, laying it in a line down the middle.
- Top the chorizo with the salsa, grateed Applewood Smoked Cheese (keeping some aside to top the finished dish) and chopped coriander.
- Roll up the Tortillas, cut in half and layer them up in an ovenproof dish. Top with the remaining grated cheese.
- Bake at 200C/400F for 15 minutes until heated through and the cheese has melted. Serve hot with salad.
More Smoked Cheese Recipes from Farmersgirl Kitchen
I was provided with samples of Applewood Spreadable, Applewood Smoked Cheese and a hamper of other ingredients. I was not paid for this review and all opinions are my own.