Summary

Ingredients

• 300 g mushrooms
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 bell pepper (s), green
• 1 onion (s)
• 1 clove garlic
• 50 ml white wine
• 5 tablespoon lime juice
• 50 g rocket
• 1 teaspoon chili powder
• 1 pinch (s) salt and pepper
• 1 teaspoon paprika powder
• 1 teaspoon oregano, dried
• 4 tortilla wraps
• 1 avocado (s)
• 1 tablespoon cornstarch
• 2 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Cut the mushrooms and peppers into strips. Cut the onion into rings and press the garlic through the press. Wash the rocket. Remove the skin and core from the avocado and cut the pulp into strips.
2. If the tortillas are warmed up in the oven, preheat the oven according to the instructions on the package.
3. Fry the mushrooms, peppers, onions and garlic in a pan for about 8 minutes, turning regularly over medium heat. Then add the wine, lime juice, salt, pepper, chilli powder and paprika powder and turn for about 1 minute. Mix the cornstarch with cold water, add to thicken, stir and let everything simmer for about 1 minute. The sauce should be slightly thick. If it is too thick, add a little more wine or lime juice. If it is too thin, mix more cornstarch with cold water and add to the sauce. Finally stir in the oregano and season to taste.
4. Remove the pan from the stove and heat the tortillas in the oven at 200 ° C (fan-assisted air) for about 1 - 2 minutes or according to the package description. Then take it out of the oven again.
5. Spread some rocket, some avocado strips and the vegetables with a little sauce on the wraps. Roll up the wraps and serve.