Banana and couscous wraps

Ingredients for 2 servings:

• 4 wraps
• 1 half onion(s)
• 1 banana(s)
• some coconut milk
• some mango chutney
• 1 dashes lemon juice
• 1 tsp sugar
• n. B. Anise
• 1 tsp cinnamon
• 2 tsp curry
• 1 tsp olive oil
• 50 g couscous
• 125 g vegetables, frozen, Chinese vegetables
• ½ cm ginger
• ¼ bunch of spring onions
• 1 tsp mango chutney
• 1 dashes lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp spice mix, wok spice mix
• salt and pepper
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

(Little Asian Snacks)

First, cook the couscous according to the package instructions. For the banana wraps: Slice the onion and caramelize in a pan with a little oil and sugar (2-3 minutes). Reduce the heat slightly. Then slice the banana, add it, and heat for 2-3 minutes over medium heat. Deglaze with coconut milk and season with 1 teaspoon of cinnamon and 2 teaspoons of curry powder. Briefly heat the wrap on both sides in the pan without oil. If desired, spread a little mango chutney on the wrap. Spread the filling on top and roll up. For the couscous wraps: First, fry the frozen vegetables in oil for 4-6 minutes. Then add the fresh vegetables and cook. Add the spices to the vegetables and the cooked couscous. Briefly heat the wraps in the pan without oil, then spread with mango chutney and roll up with the couscous filling. The wraps can be served as a snack or as a meal, for example, with rice. The couscous should be eaten in the wrap. Either quarter the wrap for small wraps or eat it whole. Season the fillings to taste, and serve with mango chutney. Alternatively, you can also serve it with chicken. Note: I took this photo too late. This one shows a wrap with rice and bananas. The wrap with mixed bananas tastes better.