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Wrap with vegetarian filling

updated

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Ingredients for 1 servings:

  • 1 onion(s)
  • 1 bell pepper(s)
  • 1 carrot(s)
  • 125 g mushrooms
  • 200 g tomatoes, pureed
  • 2 tbsp corn (can)
  • 2 tbsp kidney beans
  • 1 tortilla(s)
  • 1 tbsp sour cream
  • Salt
  • pepper
  • Paprika powder
  • chili powder
  • marjoram
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – suitable

Peel or trim the onion, bell pepper, carrot, and mushrooms. Then chop them finely and fry them in a pan without any fat. Deglaze with the passata and season with salt, pepper, paprika, and chili powder. Now add the corn and kidney beans and simmer. Heat the tortilla in the oven according to the package instructions. Season the sauce with marjoram, thyme, salt, and chili powder. Spread some of the vegetable sauce on the tortilla, then roll it up and secure with toothpicks. Spread the sour cream on the wrap, sprinkle with thyme, and serve with the remaining sauce. Suitable for WW with 4 P.

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Written by John Myers

Professional Chef with 29 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.

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