Leftover Roast Pork Burritos
- 500g Leftover roast pork
- 200g Spinach
- 1 Red Chili
- 2 Red Onions
- 2 tbsp BBQ Sauce
- 8 Wraps
- 320g rice
- 40g cheddar cheese
- Preheat the oven to 180°C.
- Cook the rice as per the packet instructions.
- Add salt and pepper, stir in the spinach, put the lid on and set aside.
- Put a griddle pan on a high heat.
- Peel and quarter the onions.
- Grill and char them on all sides with the chillies. Prick the chillies to stop them exploding.
- Remove to a board and finely chop, removing the chilli stalks and seeds.
- Shred over the pork and toss with the BBQ sauce.
- Stir up the rice mixture and add a little olive oil. Season!
- Lay out the tortillas on foil sheets and stack with both mixtures. Grate over the cheese.
- Roll up into foil parcels and twist off the ends like a Christmas cracker.
- Lay on a baking sheet and bake for 20 mins, or until hot through.
- Cut in half and eat with chilli sauce and yoghurt.