1 onion diced
Oil for frying
500g minced beef
Salt & Pepper
90-100ml Chimac Korean Hot sauce (single-serve sachet available on our site or in Dunnes)
2-3 large tortilla wraps
2-3 slices of Edam (or any good melty cheese)
A handful of tortilla chips, roughly crushed
Finely shredded lettuce
Extra Chimac Korean Hot Sauce (10-20ml per wrap)

1. Add a splash of oil in a pan and fry your diced onion until soft and golden. Remove from the pan and set aside.

2. In a clean pan, add a little more oil and throw in the mince. Season with salt and pepper. Let it brown on one side, flip and let other side brown too.

3. Once both sides have colour, add back in your cooked onions. Break the mince into small pieces with your spoon or spatula.

4. As the beef is nearly cooked, stir through 90-100ml Chimac Korean Hot sauce. Cook for another minute or two until the sauce clings to the beef. Remove from heat.

5. Assemble the crunchwrap:

Lay a tortilla flat on a plate.
Spoon 2-3 tablespoons of the beef mix into the centre
Top with a slice of cheese.
Drizzle on another 10-20ml of Chimac Korean Hot sauce.
Scatter over crushed tortilla chips.
Finish with a layer of shredded lettuce.

6. Fold the tortilla edges over the filling, working in a circle until it's hexagon-ish shape. If you've ever wrapped a present badly you're halfway there.

7. Heat a little oil in a pan. Place your folded wrap seam-side down. Press it gently with a spatula to flatten and seal. Cook until golden and crunchy, then flip and crisp the other side.

8. Slice in half, let that molten cheese ooze out and dunk into more Chimac hot sauce.