HOW TO MAKE OXTAIL TACO CRUNCH WRAP SUPREME | Hawt Chef

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are typically cheaper and gluten-free

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Cucumber adds freshness at a lower cost

Cook oxtail for 2 and 1/2 hours until tender.

Prepare Scotch bonnet aioli: roast garlic and Scotch bonnet pepper with olive oil, black pepper, and salt.

Remove seeds from Scotch bonnet and squeeze garlic from the peel.

Chop roasted Scotch bonnet and garlic, then mix with 1.5 cups mayonnaise, olive oil, salt, black pepper, onion powder, dried parsley, honey, and paprika.

Remove tender pieces of oxtail from the bone using a fork and tongs.

Assemble the taco crunch wrap: spread a generous serving of Scotch bonnet aioli on the tortilla.

Add a layer of mozzarella cheese, followed by the cooked oxtail, crispy plantains, lettuce, and diced tomatoes.

Top with more cheese and drizzle additional aioli on top.

Place the smaller tortilla on top and fold the edges inward to create a wrap.

Heat a pan with oil, place the folded side down to seal, and crisp until golden brown, flipping to crisp the other side.

Cut the wrap in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens