Texas Pulled Beef Enchilada Wrap

Method

1. Place a wrap open on a cutting board. Add each ingredients to the enchilada by putting it in a line across the middle of the wrap. Once all the ingredients are in the enchilada, gently roll it 1/2 a turn, fold in the two corners, and continue to roll until it is in the shape of a log.
2. Make sure to pan the enchilada's with the end of the wrap on the underside so that it does not unroll before heating. Once heated, the cheese within the enchilada will help to hold the shape together.
3. On a heated and greased grill, place enchilada's in a row and continue to roll to heat once each side begins to brown or toast slightly. Pan and keep in warmer until service. Beef should reach a temperature of 160 F/70C.
4. Alternately, in a pre-heated oven, place a pan of enchilada's for 3-4 minutes, and turn several times, forming a crust or browning to the wrap. Pan and keep in warmer until service, serve hot with cold sour cream and other condiment favourites like guacamole.