John Myers
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Pumpkin Wrap
The perfect pumpkin wrap recipe with a picture and simple step-by-step instructions.
For the sauce
- 2 Onion red
- 1 Green peppers
- 200 gr Pickled hot peppers
- 250 gr Cocktail tomatoes
- 250 gr Buckwheat groats in a cooking bag
- Salt, pepper, paprika, curry powder
- 100 ml Tomatoes happened
- 1 pinch Sugar
- 250 gr Herder cheese
- 1 cups Sour cream 10% fat
- 1 tbsp Salad herbs
- 2 tbsp Balsamic vinegar
- 1 tbsp Lemon juice
- 250 ml Garlic sauce
- Salt, pepper to taste
- 1 tbsp Linseed oil
To fry
- 1 tbsp Oil
The wraps
- 8 Wrap
- Core the Hokkaido and cut into thin slices. Cut the slices into strips and dice.
- Cut the onion and bell pepper into cubes as well.
- Put the pumpkin in a bowl and pour the spices over it, mix well. Heat the oil in a pan, add the pumpkin and onion cubes and fry them until they are hot. Then add the paprika and fry lightly.
- In the meantime, cook the buckwheat groats according to the instructions on the packet. (A little tip, I buy them in the Russian or Turkish supermarket, they come in a cooking bag). After 15 minutes, take the bag out of the water and drain well.
- “Deglaze” the pumpkin mixture with the tomatoes, sprinkle with a pinch of sugar and stir well. Season to taste with salt and pepper.
- Put the ingredients for the sauce in a bowl and stir well.
- Add the drained buckwheat groats to the pumpkin mixture and fold in.
- Finely dice the shepherd’s cheese and fold into the mass.
- Halve the cocktail tomatoes and place in a small bowl. Cut the onion into fine rings.
- Heat the wraps briefly in a coated pan.
- Brush the wrap with the pumpkin mixture, add tomatoes, onions and then the sauce.
- fold in and eat 🙂
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