Ingredients

• 1 x West Peak Meats smoked pork fillet
• Olive oil for cooking
• West Peak Meats Braai spice

Salsa mixture:

• 60ml Balsamic vinegar
• 1 Avocado chopped into pieces
• 1 tomato chopped into pieces
• 1 small red onion chopped fine
• 1 cup of cooked corn
• 70g fresh oregano shredded
• Salt and pepper

• 1 tub cream cheese chives flavour
• 1 pack of small (not cocktail) tortilla wraps

Method

Cut the pork fillet into medallions and place it into a pan with olive oil. Season with the braai spice.  Cook through, cut into smaller bite-sized pieces and set aside.

Salsa mixture – For the salsa mix all of the ingredients together and set aside.

Either bake or air fry the tortillas.  Fold it accordingly and place it side-to-side in the air fryer (on 180 degrees and only for a few minutes) or hanging on a baking rail in a preheated oven on 160 degrees.  These go quite quick and will change colour to light brown when they are done.

Fill the tortillas with the salsa, add the pork fillet pieces and place a dollop of cream cheese on top.  Garnish with a fresh oregano sprig.

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