Mix the meat mixture together using clean hands. Divide into 8 equal balls.

Lay the tortillas out and sit a ball of mince onto each one. Press firmly all over the tortilla with your hands or (MUCH BETTER) use a rolling pin or clean wine bottle (!) to roll out.

Heat ½ tbsp of the oil over a medium high heat in a large frying pan or saute pan (ideally one that also has a lid). When the pan is hot, place a wrap, meat side down, in the pan. Depending on the size of your pan, you should be able to cook 2 at a time.

Cook meat side down for about 4-5 minutes or until when you take a peek underneath, the meat is golden. TIP: Press the wraps down here using either a spatula/fish slice OR rest the bottom of a clean saucepan on top and leave it there while it cooks!

Carefully flip each wrap so they are now meat-side-up. Sit a slice of cheese on top, put the pan lid on (if you have one - if not, I tend to just hold the closest size pan lid I have over them - it helps to melt the cheese). Cook for 4-5 minutes so that the cheese melts.

Lift out and repeat for 3 more batches. (If you want to keep them all hot to eat together, preheat the oven to a low heat and as you cook and remove them from the pan, place on a baking sheet in the oven. Add them as you cook them.)

While the tacos are cooking, mix up the sauce in a small bowl.

Serve the tacos with the toppings and sauce.