Crispy wrap parcels

Crispy wrap parcels

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 426 kcal
, Fat: 19 g
, Carbohydrate: 35 g
, Protein: 23 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tomato
½ red onion
1 tin red kidney beans (approx. 215 g)
½ bunch coriander
1 tbsp preserved jalapeño peppers in slices
150 g mozzarella
100 g Cheddar
salt and pepper to taste

Wrap parcels

5 wheat tortillas

Charcoal/gas/electric grill:

1 lime
½ bunch coriander
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How it's done

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Filling

Dice the tomato, finely chop the onion. Rinse and drain the beans. Roughly chop the coriander and finely chop the jalapeños.

Cut the mozzarella into cubes, coarsely grate the cheese.

Mix the tomato with all the other ingredients up to and including the cheese, season.

Wrap parcels

Cut one wheat tortilla into quarters. Spread the filling over the remaining 4 tortillas, leaving a border of approx. 3 cm all round.

Place one tortilla quarter on top of each filling, press down gently.

Fold in the edges.

Charcoal/gas/electric grill:

Place the wraps (folded side down) on the grill, cover and cook over/on a low heat (approx. 180 °C for approx. 2 mins. on each side. Quarter the lime, tear off the coriander leaves. Serve the crispy wrap parcels with the lime wedges and coriander leaves.

How-tos

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