Summary

Ingredients

• 0.5 ½ bunch spring onion (s)
• 1 large bell pepper (s)
• 1 small zucchini
• 1 pinch (s) sugar
• 1 clove garlic
• 1 dash white wine vinegar, optional
• 1 teaspoon vegetable stock, organic
• 1 beefsteak tomato (s)
• 1 tablespoon., Dried thyme
• salt and pepper
• 0.5 ½ kl. Head romaine lettuce
• 50 g cheese, e.., Gouda
• 3 wrap (s)
• 3 teaspoons sour cream

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Instructions

1. At the beginning the vegetables are cut into small cubes. In the meantime, heat the pan with a little oil.
2. Then the spring onions, peppers and zucchini are fried in the pan. While frying, add a pinch of sugar to the vegetables, possibly also a small dash of white wine vinegar. When the vegetables are a bit seared, press the garlic into the pan, add the vegetable stock and fry again briefly. Then the beefsteak tomato is placed in the pan. It can stew a little now.
3. In the meantime, wash the lettuce and remove the leaves from the head, grate the cheese in a bowl and briefly put the wraps in the oven to warm them up a little. Usually 2 minutes at 100 degrees are enough, 20 seconds in the microwave is also possible. If the wraps are left in the oven for too long, they will dry out quickly.
4. The vegetables in the pan are ready when there is hardly any liquid in the pan and the skin has peeled off the tomatoes.
5. Then it can be served. I do it as follows: Spread 1 teaspoon of sour cream on one half of a wrap, put some vegetable filling on it, sprinkle cheese over it and put two lettuce leaves on it, then fold the wrap up. Finished!