Ingredients
200g Yorkshire Wensleydale Cheese
1kg of cooked Pulled Pork
8 tablespoons of Sriracha sauce
8 Corn Tortilla Wraps
2 Baby Gem Lettuce
1 punnet of Cherry Tomatoes
4 Apples
4 tsps of Smoked Paprika
2 tbsps Molasses or Black Treacle
8 slices of Streaky Bacon
Method
- Peel 4 apples, cut into wedges and place on a tray. Cover with the molasses and sprinkle with smoked paprika then bake at 180° until soft and lightly caramelised
- Place the slices of streaky bacon in between two tightly fitting trays and bake in the oven for 10 mins at 180° C. Once crispy, remove from the oven and cut into small pieces
- Wash and chop the baby gem lettuce and halve cherry tomatoes
- Lightly toast the soft tortillas in a griddle pan for approx. one minute on each side
- To assemble, spread the Sriracha sauce onto the toasted taco and place the little gem and tomatoes on top
- Add the pulled pork, caramelised apple and crispy bacon pieces, then crumble over the Yorkshire Wensleydale and enjoy!