Mexican WRAP Lasagna with Minced Meat and Vegetables Filling

5 from 8 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 242 kcal


  • 6 Wraps
  • 500 g Mixed minced meat
  • 1 can Corn
  • 1 can Kidney beans
  • 0,5 Zucchini
  • 2 Carrots
  • 8 Mushrooms
  • 1 Onion
  • 1 Clove of garlic
  • 1 Tomato paste
  • 1 L Tomato puree
  • 1 L Paprika, curry, Italian spices, salt, pepper, balsamic vinegar
  • 200 g Sour cream
  • 200 g Scattered cheese / gratin cheese


  • First you cut the onion into very small cubes and steam them together with the pressed garlic clove. Make sure it doesn't turn too brown. Then you add the minced meat immediately and fry it well.
  • Once the minced meat is fried, add the tomato paste and then the tomato puree. Finally I season with a little paprika, curry, Italian spices, salt, pepper and a dash of balsamic vinegar.
  • In the next step, add the kidney beans and corn to the sauce and let it boil well.
  • In the meantime, cut the carrots, zucchini and mushrooms into small pieces, place in a bowl and mix well.
  • You can now start layering. First you put some sauce, then 2 whole wraps and then the cut vegetables in the baking dish. Then again sauce, wraps and vegetables. You can repeat this until the baking dish is full. Make sure you end with sauce. Finally distribute the sour cream on the last layer of sauce, place the cheese on top and bake in the oven at around 180 ° for 20 minutes.


Serving: 100gCalories: 242kcalCarbohydrates: 0.7gProtein: 14.6gFat: 20.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Light Lasagna – Low Carb (without Pasta)

Warm Pepper Salad