The ingredients are leftover grilled venison, roasted garlic mayo, caramelized onions, tomatoes, provolone cheese and flour tortillas. (large 10-12")
A little olive oil and a pad of butter for the frying pan too.
First I spread the Mayo mixture onto the tortilla keeping about 1 1/2 - 2" from the edges.
Then I place the meat on in a thin layer, then the provolone slices, onions and finally the tomatoes. Don't stack it too high or you won't get the tortilla to wrap up around it.
I'm not perfect at this, but you get the idea. Fold the sides in first and hold them down carefully while you fold the bottom over them and then top over that. You may have to do a little tucking in the ends. Turn it over and leave it sit for a minute to give it time to seal a little bit.
