Ingredients per serve



  • Ground cumin 10.0 g
  • Ground coriander 5.0 g
  • Ground chilli 2.0 g
  • Olive oil 50.0 ml
  • Beef rump steak 600.0 g

Pica De Gallo

  • Tomatoes 400.0 g
  • Red onion 150.0 g
  • Coriander 30.0 g
  • Sliced jalapenos 50.0 g
  • Lime juice 20.0 ml

To Serve

This interesting Mexican tortilla ‘sandwich’ bursts with flavour and has great texture but is best made just before serving. Serve with beef, chicken or as a vegetarian option with Mexican refried beans and rice.



  1. Steak

    • Combine spices and oil. Season with salt and cracked black pepper. Lay steak on a flat surface and rub with spice mixture. Refrigerate for an hour.
    • Heat a grill or barbecue plate to high heat. Cook steak until well charred. Rest then slice.
  2. Pica De Gallo

    • Finely chop and seed tomatoes. Combine with roughly chopped red onion, chopped coriander, jalapenos and lime juice. Season and set aside.
  3. To Serve

    • Mix HELLMANN’s Real Mayonnaise with sour cream and KNORR Mexican Chunky Salsa, Mild.
    • Lay large tortilla on a flat surface. Place some steak, cheese and salsa mayonnaise mixture in the center. Top with a corn tortilla.
    • Continue to build with pica de gallo and mashed avocado. Top with remaining large tortilla then fold outside of tortilla neatly around the filling to fully enclose. Secure with toothpicks if necessary.
    • Heat a lightly oiled grill plate to medium heat. Cook the crunch wrap folded side down, for 2-3 minutes until golden and warmed through then carefully turn and continue to cook until other side is golden.
    • Slice and serve immediately with extra salsa mayonnaise mixture.