Recipe by Rebecca Mercieca

Ingredients: 

For the corned beef tortilla wraps: 

• 4 tortilla wraps
• 2 cans Bordon corned beef (200g each)
• ½ cup diced onion
• ½ cup diced yellow bell pepper
• ½ cup diced orange bell pepper
• 2 table spoons olive oil
• One egg white
• Salt and Pepper

For the spicy salsa:

• 2 large ripe tomatoes roughly chopped
• ½ cup diced onion
• ½ cup diced yellow bell pepper
• ½ small red chili pepper, finely chopped
• 1 clove garlic minced
• ¼ lime zested juice
• 2 teaspoons hot sauce

 Instructions:

For the corned beef tortilla wraps: 

1. Pre-Heat oven to 200 degrees
2. Finely chop onions, together with the yellow pepper and orange pepper
3. Put all in a bowl
4. Add the canned Bordon corned beef together with the mixture and mix together
5. Put 2 tablespoons of Olive Oil into a heated skillet
6. Add mixture into the skillet and leave it simmer for 15 minutes on low heat
7. Grease a 6 cup muffin pan
8. Brush tortilla wraps with egg whites
9. Press Tortilla Wraps onto the bottom and up the sides to form a shell
10. Divide Corned Beef Mixture into the muffin pan wraps
11. Put the wraps into the oven for maximum 10 minutes.

For the spicy salsa: 

1. Combine all ingredients and mix them in a heated skillet for 5 minutes.
2. Refrigerate for at least half an hour before serving.

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