Beef: Place 300g beef brisket in the slow cooker, or an oven safe dish. Cover with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ¼ cup bbq sauce, 1 tbs apple cider vinegar and ½ cup beef stock. Turn the heat to low and cook for 8 hours, or place in a 110ºC oven for 6-7 hours. Once the time is up, shred gently.

Fries: Preheat the oven to 200ºC fan bake and line a large baking tray. Slice 1 large potato into fries. Spread out on the tray, spray with oil and season with 1 tsp salt and 1 tsp pepper. Bake for 20-25 minutes, until crispy.

Vegetables: In a bowl, mash 1 avocado and season with 1 tsp salt, 1 tsp sugar, 1 tsp pepper, 1 tsp crushed garlic and the juice of 1 lemon. Dice 1 onion and 1 tomato into 0.5cm cubes. Chop 1 handful of coriander and add to the onions & tomatoes. Mix well.

Assemble: Lay a wrap in the middle of a large piece of tin foil. Spread ¼ cup cheese in the middle of the wrap, add pulled beef, fries, guac and tomatoes/onions. Wrap tightly. If desired, place in a warm pan to heat through, then slice in half and enjoy!