Summary

Ingredients

• 4 wrap (s)
• 1 pointed pepper, red, diced
• 1 small Can corn
• 0.5 ½ onion (s), diced
• 4 tablespoon crème fraîche
• 4 tablespoon cheese, grated (e.g. Gouda)
• 1 handful nacho (s)
• 2 tablespoon sauce (barbecue sauce)
• 2 tablespoon chilli sauce, sweet and hot
• 1 tablespoon chilli flakes
• 0.5 ½ cucumber (s), diced
• 1 avocado (s), mashed
• 1 clove garlic
• salt and pepper
• Chilli flakes
• Syrup (agave syrup) or honey
• oil
• 0.5 ½ lemon (s), add the juice
• 2 tablespoon cream cheese

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Instructions

1. Dice the peppers and the onions and fry them in a pan with a little oil and the corn. Add the sauces and, if you like, the chilli flakes and let them warm up briefly. Dice the cucumber and set aside.
2. Brush the wraps with 1 tablespoon of sour cream, add a little pepper and salt, then spread 1 tablespoon of cheese and a few crumbled nachos on top. Briefly place the wraps in the oven or microwave until the cheese has melted slightly. Attention! Not too long, otherwise the wraps will be too hard and will not roll so well!
3. Take the wraps out of the oven and cover with the pepper, corn and onion mixture, then put the cucumber on top and roll up.
4. For the avocado dip, cut 1 avocado in half and spoon out the pulp, mash it with a fork, drizzle the juice of the lemon over it. Add pepper, salt, chilli flakes and cream cheese and a little agave syrup. Also peel a clove of garlic and mash it with the press and add it to the mixture as well. Brush the wraps with it or use them for dipping.
5. It tastes surprisingly tasty, spicy, fresh and is a real alternative to meat dishes. I was even able to convince my meat-loving friend!
6. You can of course vary the recipe with various types of vegetables, e.g., kidney beans, tomatoes or zucchini.