Wraps with minced meat filling

Ingredients for 5 servings:

• 500 g minced beef
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 2 pointed peppers, red
• 10 wrap(s) , (purchased ready-made)
• 250 g herb cream cheese
• 1 bunch of coriander leaves
• 3 tbsp olive oil
• 150 g grated cheese (e.g. Gouda, Emmental, Gruyère)
• 4 leaves of iceberg lettuce
• salt and pepper
• nutmeg
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

quick food, also for parties

Finely chop the onion and garlic. Brown the minced meat in a non-stick pan without fat until crumbly. Season with salt, pepper, freshly ground nutmeg, and paprika. Push the meat to one side in the pan, heat a tablespoon of olive oil, and sauté the onion and garlic until translucent. Mix and set aside. Finely slice the iceberg lettuce. Grate the cheese. Set aside. Wash and trim the bell peppers, then cut into short strips. Finely chop the chili pepper, pick the coriander leaves, and roughly chop them. Mix both with the bell pepper pieces. Season with salt and pepper, drizzle with a little olive oil, and mix well. Let stand for a few minutes. Add the bell pepper mixture to the meat and onions in the pan and continue to cook briefly until the bell pepper pieces soften slightly (approx. 3-5 minutes). Remove from the heat. Heat the wraps according to the package instructions. Spread a thin layer of herb curd cheese on top. Spread approximately 2 tablespoons of the meat and bell pepper mixture on the top third of the wrap. Sprinkle with grated cheese and lettuce strips. Roll up the wrap, folding in one side so it stays closed and can be eaten out of the hand. It tastes particularly good served warm, but is also delicious cold. It can be prepared well in advance and stored in the refrigerator wrapped tightly in cling film. Sliced ​​diagonally, the wraps also look great on a buffet. Makes 8 to 10 wraps, depending on the amount of filling.