Summary

Ingredients

• 500 g minced beef
• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 2 pointed peppers, red
• 10 wrap (s), (bought ready)
• 250 g herbal cream cheese
• 1 bunch coriander greens
• 3 tablespoon olive oil
• 150 g cheese, rated (e.. Gouda, Emmentaler, Gruyère)
• 4 leaves iceberg lettuce
• salt and pepper
• nutmeg
• Paprika powder, noble sweet

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Instructions

1. Finely chop the onion and garlic.
2. Fry the minced meat in a non-fat frying pan until crumbly. Season with salt, pepper, nutmeg from the mill and paprika powder. Move the meat to the side in the pan, heat a tablespoon of olive oil and let the onion and garlic become translucent. Mix and set aside.
3. Cut the iceberg lettuce into fine strips. Rasp cheese. Put aside.
4. Wash and clean the peppers, cut into short strips. Finely chop the chilli pepper, pluck the coriander greens and roughly chop. Mix both with the pepper pieces. Season with salt and pepper, pour a little olive oil over it and mix well. Let it sit for a few minutes.
5. Add the paprika mixture to the meat and onions in the pan, continue frying briefly until the paprika pieces are a little soft (approx. 3-5 minutes). Take it off the stove.
6. Heat wraps according to the instructions on the package. Spread thinly with herbal quark. Place about 2 tablespoons of the meat and pepper mixture on the top third of the wrap. Pour grated cheese and strips of lettuce on top.
7. Roll up the wrap, folding one side so that it stays closed and the wrap can be eaten out of hand.
8. Tastes particularly good served warm, but is also delicious cold. Can be well prepared and kept tightly wrapped in cling film in the refrigerator. Sliced diagonally, the wraps also look great on a buffet.
9. Makes 8 to 10 wraps, depending on the amount of filling.