Tex Mex Wraps
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 tortilla (s)
- 6 lettuce leaves, green
- 0.25 ¼ onion (s)
- 2 cloves garlic)
- 2 tablespoon rapeseed oil
- 1 can beetle beans or kidney beans
- 6 cobs
- 6 cocktail tomatoes or 1 beefsteak tomato
- 1 avocado (s)
- 6 tablespoon hummus, natural
- 2 tablespoon harissa
- some Sambal Oelek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic and sauté in rapeseed oil. Cut the mini corncobs and tomatoes into large pieces and add them to the saucepan with the beans. Mix in the harissa and sambal oelek, stir well and let everything simmer for a few minutes. The mass should have a creamy, but not too runny consistency. Season well with salt and pepper and remove from heat.
- Wash and roughly cut the lettuce leaves. Peel the avocado and cut into pieces. Brush each of the tortillas with a little hummus and spread the lettuce, avocado pieces and the bean-corn mixture on top.
- Roll up the wraps and enjoy.
- They taste delicious served hot, but can also be eaten super cold and are therefore ideal for the lunch box.
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