Vegetarian wraps

Ingredients for 8 servings:

• 1 package of wrap(s), tortilla, (8 pieces)
• 2 handfuls of cherry tomatoes
• 2 bell peppers
• 1 cucumber(s)
• 1 iceberg lettuce
• 2 shallots
• 1 can mixed vegetables (Texas Mix)
• 2 garlic cloves
• 3 avocados
• 1 pinch of salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Quarter the cherry tomatoes. Core the bell peppers and cut them into thin strips, then quarter them. Quarter the cucumber. Clean, wash, and finely chop the iceberg lettuce. Cut the shallots into halved rings. Finely chop the garlic cloves. Drain the vegetables. Divide all ingredients into small bowls. Preheat the oven to 200°C (top/bottom heat). Arrange the tortilla wraps on sheets of aluminum foil (each wrap on a separate piece of foil). Fill the wraps as desired and fold them together. First, fold a piece from the bottom halfway down the wrap, then slightly angle both sides. Be sure to wrap the aluminum foil so that the “head” is still visible. This makes it easier to eat later. Place the wraps in the preheated oven for 5-10 minutes. Meanwhile, halve the avocados, remove the pit, and scoop out the flesh with a spoon. Mash with a fork. Add the finely chopped garlic cloves and season with salt and pepper. Remove the wraps from the oven – they’ll now be nice and crispy and warm. Serve with the guacamole. This makes enough for 8 wraps.