Cheddar Taco Wrap

Ingredients

200g Ladismith Cheddar, coarsely grated
Topping Ideas: Crisp lettuce or baby spinach, salty bacon or ham, fresh tomato slices, and creamy avocado.
Optional: A pinch of dried oregano or black pepper for the cheese base.

Preheat your oven’s grill to medium-high. Line a large, flat baking tray with baking paper (this is the secret to ensuring your cheese lifts off perfectly without sticking).
Scatter the grated cheese evenly over the paper into a thin, solid rectangle. Make sure the cheese is spread edge-to-edge with no large gaps so the wrap stays sturdy.
Slide the tray under the grill for 3–5 minutes. Watch closely! You want the cheese to be completely melted, bubbling vigorously, and starting to turn golden-brown and “lacy” around the edges.
Remove the tray from the oven. Let the cheese sit for 1–2 minutes. It needs to firm up just enough to handle, but must stay warm and pliable so it doesn’t crack when you fold it.
While the cheese is still on the paper, arrange your toppings in a line down the centre of the cheese sheet.
Carefully lift the edge of the baking paper to help you roll or fold the cheese over the fillings, creating a taco or wrap shape. Let it sit for another 30 seconds to set its crunch.
Slice in half and enjoy!