Vegan wraps with corn and peppers

Ingredients for 6 servings:

• some water
• some salt and pepper
• 360 g meat substitute (gyro style)
• 2 bell peppers
• 3 spring onions
• 4 tbsp oil
• ½ can corn
• 150 g cream cheese substitute, vegan
• salt and pepper
• 6 wraps
• 250 g vegan mozzarella alternative

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat oven to 200°C top/bottom heat or 180°C fan-assisted oven. First, wash the bell peppers and spring onions and chop them into small pieces. Then, add the bell peppers to a pan with 2 tablespoons of oil and fry. After 5 minutes, add the spring onions and corn to the pan. When the vegetables are al dente, remove from the pan and set aside. Add the remaining oil to the pan and fry the gyro until it has taken on some color. Return the vegetables to the pan. In a bowl, mix the cream cheese with a little water to create a smooth, runny cream. Season with salt and pepper. Then add the cream to the pan and stir briefly. Fill the wraps with the contents of the pan, leaving some of the vegetable-gyro mixture aside. Place the wraps on a baking sheet and spread the remaining vegetable-gyro mixture on top. Spread the vegan mozzarella evenly over the wraps. Place the wraps in the oven for 20 minutes.