Discover the Pheasant Burrito – a delectable fusion of tender, slow-cooked pheasant, vibrant veggies, and zesty sauces, all wrapped in a warm tortilla for a wild twist on a classic favourite. Make the tortilla wrap from scratch to make it even healthier.
|250g x||Plain Flour|
|2 tbsp x||Rapeseed Oil|
|Follow Separate EW Chilli Recipe|
wraps, put the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
is resting start to make the chilli. You can follow the recipe for the chilli here.
dust the surface and then cut your dough into six pieces. First in your hands roll each piece of dough into a ball and then roll it out, by putting it into a ball it makes it a more even circle when you roll it. You want it to be as thin as possible without breaking.
with a small amount of oil. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest, this also steams them and makes them more pliable for wrapping.
your burrito, this is mainly personal preference you can start with rice or quinoa followed by the pheasant chilli then cheese, guacamole and sour cream.