Weeknight Chile Verde Wrap

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the chile verde, and cook until deeply browned and aromatic.
4. Stir in the ground cumin along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a handful of herbs right before serving.
6. Serve warm, ideally with something to soak up the sauce.