Wholemeal spelt wraps with spicy vegetable filling

Ingredients for 2 servings:

• 1 cup sour cream
• 1 small bunch of chives
• 1 clove(s) garlic
• some salt and pepper
• 200 g wholemeal spelt flour
• 1 tsp, leveled salt
• 100 ml water
• 1 tbsp olive oil
• some flour for the work surface
• ½ zucchini
• 4 mushrooms
• 1 large bell pepper(s)
• ¼ can corn
• 1 clove(s) garlic
• 1 onion(s)
• 1 tbsp tomato paste
• 1 tsp Tabasco
• 1 tbsp oil for frying
• some salt and pepper
• some vegetable broth
• some paprika powder, hot
• some vegetable broth

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

vegetarian, low-calorie, spicy

First, make the dip. To do this, combine the garlic clove (either pressed or finely chopped) with the chives (cut into small rings) and the remaining ingredients, cover, and refrigerate. For the dough, knead all ingredients with a hand mixer until smooth. Then, cover and let it rest for about 15 minutes. Meanwhile, wash and dice the vegetables for the filling. Chop the garlic. Then divide the dough into four equal pieces. Roll each piece out very thinly on a floured surface and fry the flatbreads in a non-stick pan over medium heat without any fat. As soon as the dough starts to bubble, it can be turned. Turn the flatbread over or remove it from the pan when the bottom side starts to brown. Hold a tea towel under the tap and wring it out well. Spread one half on a large plate, place the cooked tortillas in it, and cover with the other half to keep them pliable. Meanwhile, prepare the filling. To do this, heat a little oil in a pan and sauté the onion and finely chopped garlic over moderate heat. Once the onions are translucent, add the remaining vegetables and sauté over medium heat for 5 minutes. Now add the tablespoon of tomato paste and the corn to the pan, mix well, and season to taste. Finally, remove the pan from the heat and stir in the Tabasco sauce. At the table, spoon some of the filling onto the tortillas along with a tablespoon of the dip and roll them up into a wrap.