Summary

Ingredients

For the filling:

• 2 red pepper (s)
• 2 onions)
• 1 glass baby corn
• 400 g mushrooms
• Olive oil, for frying
• 1 can kidney beans
• some soy sauce
• salt and pepper
• Spice mix (taco seasoning)

For the dip: (guacamole)

• 2 avocado (s)
• 3 clove (s) garlic
• salt and pepper
• 2 tablespoon yogurt

Also:

• 8 wrap (s)
• 1 cup sour cream
• 100 g cheese (Emmentaler), rated
• 0.5 ½ iceberg lettuce, cut into strips
• 3 tomato (s), sliced
• 1 packet chips (tortilla chips, with cheese flavor)
• olive oil

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Instructions

1. Preparation of the filling:
2. Peel the onions and cut into quartered slices. Wash the peppers, cut them into strips and cut them in half. Cut the cleaned mushrooms into thick slices, drain the corncobs and cut in half lengthways.
3. Fry everything little by little in olive oil. Add kidney beans with the liquid and simmer for about 10 minutes. Season with soy sauce and season with taco seasoning, salt and pepper.
4. Preparation of the guacamole:
5. Peel the avocados, remove the stone. Mash the avocado meat, put the garlic through the press into the avocado, mix with the spices and yoghurt.
6. Other preparations:
7. Wash the iceberg lettuce and cut into strips. Wash the tomatoes too and cut them into slices.
8. Filling the wrap:
9. Sprinkle one wrap at a time with tortilla chips and Emmentaler cheese. Now heat the wrap in the microwave for about 1 minute or a little longer in the oven. Spread the filling on the warmed wrap, then brush with sour cream and guacamole and finally top with tomatoes and iceberg lettuce. Roll up the wrap and serve.