Vegetarian wraps with avocado dip

Ingredients for 2 servings:

• 4 wraps
• 1 red bell pepper, diced
• 1 small can of corn
• ½ onion(s), diced
• 4 tbsp crème fraîche
• 4 tbsp cheese, grated (e.g. Gouda)
• 1 handful of nachos
• 2 tbsp sauce (barbecue sauce)
• 2 tbsp chili sauce, sweet and hot
• 1 tbsp chili flakes
• ½ cucumber(s), diced
• 1 avocado(s), mashed
• 1 garlic clove(s)
• salt and pepper
• chili flakes
• Thick juice (agave syrup) or honey
• n. B. Oil
• ½ lemon(s), the juice
• 2 tbsp cream cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super tasty and simple, spicy

Dice the bell pepper and onion and fry in a pan with a little oil and the corn. Add the sauces and chili flakes, if desired, and heat briefly. Dice the cucumber and set aside. Spread the wraps with 1 tablespoon of sour cream, season with pepper and salt, then scatter 1 tablespoon of cheese and a few crumbled nachos on top. Place the wraps briefly in the oven or microwave until the cheese is slightly melted. Be careful! Don’t bake them for too long, or the wraps will become too hard and difficult to roll! Remove the wraps from the oven and cover with the bell pepper, corn, and onion mixture, then add the cucumber and roll up. For the avocado dip, halve 1 avocado and scoop out the flesh, mash it with a fork, and drizzle with lemon juice. Season with pepper, salt, chili flakes, cream cheese, and a little agave syrup. Also, peel a garlic clove, crush it with a garlic press, and add it to the mixture. Spread it on the wraps or use it for dipping. It tastes surprisingly delicious, spicy, and fresh, and is a great alternative to meat dishes. I even managed to win over my meat-loving boyfriend! Of course, you can also vary the recipe with various vegetables, such as kidney beans, tomatoes, or zucchini.