Ingredients
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
Roasted vegetables
Pepper & tomato sauce
Wraps
How it's done
Roasted vegetables
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Wraps
Heat a dash of oil in a non-stick frying pan. Gently fry the chorizo until crispy, drain. Spread the sauce over the tortillas. Add the roasted vegetables, egg, chorizo and baby salad leaves, roll up.
| Tip: | Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week. |
|---|---|
| Prepare: | Prepare the roasted vegetables and the pepper & tomato sauce approx. 1 day in advance, cover and keep in the fridge. |
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