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Pica De Gallo

To Serve

This exciting Mexican tortilla ‘sandwich’ bursts with flavour and crunch! Served with beef, chicken or as a vegetarian option with Mexican refried beans and rice and pulled together with Hellmann’s Original Mayonnaise.



  1. Steak

    1. Combine spices, hamburger sauce and oil. Lay steak on a flat surface and rub with spice mixture. Refrigerate for an hour. 
    2. Heat a grill or barbecue plate to high heat. Cook steak until well charred. Rest then slice.  
  2. Pica De Gallo

    1. Combine all the ingredients. Set aside.
  3. To Serve

    1. Mix the Hellmann’s Original Mayonnaise with the sour cream and Knorr Professional Mexican Salsa Sauce. 
    2. Warm a large tortilla and lay it on a flat surface. Place some steak, cheese and salsa mayonnaise mixture in the centre, leaving a generous border around the meat. Top with a small corn tortilla. 
    3. Continue to build with Pica de Gallo and mashed avocado. Tightly fold edges of tortilla up toward the centre. Filling should not be visible. If needed, add an extra piece of tortilla in the middle. 
    4. Secure with toothpicks if necessary. Carefully invert the crunch wrap so the seam-side is facing down. 
    5. Heat a lightly oiled grill plate to medium heat. Cook the crunch wrap folded side down, for 2-3 min until golden and warmed through, then carefully turn and continue to cook until the other side is golden. 
    6. Slice and serve immediately with extra salsa mayonnaise mixture.  
  4. Chef’s Tip:

    Alternatively serve with beef Mexican mince, chicken or as a vegetarian option with Mexican refried beans and rice.