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Fire & Rescue

Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Hazmat Wraps



Hazmat Wraps





  • Steak or Chicken -- suggestion: use London Broil
  • Green Peppers
  • Onions
  • 1/2 cup Crushed Black Pepper
  • 1/4 cup Curry Powder
  • Lemon Juice
  • Sharp Cheddar & Monterey Jack Cheeses
  • Fajita wraps


  • Toothpicks
  • Mixing bowl
  • Cheese shredder
  • Spray bottle
  • Medium-large frying plan
  • Self-Contained Breathing Apparatus (SCBA) for you and anyone else in the kitchen area!


  1. First mix crushed black pepper with curry. Mix until well blended.
  2. Next, slice your steak or chicken into 4 to 6 inch strips, making about 20 to 30 strips.
  3. Using a clean spray bottle, spray the meat with water or lemon juice till damp but not soaked.
  4. After you spray the meat, place strips into the mixing bowl of pepper and curry. Cover the strips with the mixture.
  5. After the meat is cut and covered, slice the cheeses width wise.
  6. Next, place wraps on a plate and place a moist napkin or towel on top. Microwave for 20 to 30 seconds or until the wraps are malleable.
  7. Place 3 to 4 pieces of cheese on each wrap.
  8. Place the covered strips into a hot frying pan. ***Watch out, the steam and smoke from the cooking meat is vicious****.
  9. While the meat is cooking, slice up the peppers and onions and add them to the cooking meat (be sure to move the contents around so they don't burn).
  10. Once the meat is done, place 2 to 3 strips with peppers on each wrap, roll, and toothpick in place. When all the wraps are full, place on a tray and heat in an oven till the cheeses melt. Serve hot!!

March 24, 2010


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