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Acapulco Broccoli Wraps

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300g Dicogel broccoli florets, chopped 
450g chicken or lamb mince 
1 1/2 cups cheddar cheese, shredded
2 tsp mixed spice 
4 (10 inch) flour tortillas 
1 1/2 cups coleslaw 
2 tbsps sour cream
 
N.B. Items in bold are available at all MF outlets.
 
Preheat oven to 220 degrees celsius. In a medium saucepan filled with boiling salt water, blanch Broccoli by cooking just until it turns bright green. Drain and rinse with cold water to set the colour.
 
In a large skillet, cook mince with mixed spice seasoning. Meanwhile, wrap tortillas in foil and heat in the oven for 10 minutes to soften.
 
In a large bowl, mix together the blanched broccoli and seasoned mince, coleslaw, cheese and sour cream.
 
For each broccoli wrap, place 2/3 cup filling just below the centre of a tortilla. Fold in one side and then fold up from the bottom, enclosing the filling. Fold in the other side of the tortilla and serve warm. 
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