Mexican wrap

Total: 15 min. | Active: 15 min.
Nutritional value / people: 613 kcal
, Fat: 26 g
, Carbohydrate: 66 g
, Protein: 23 g


4 people


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

2 tbsp peanut oil
1 onion, roughly chopped
100 g Délicorn Gehacktes
½ red pepper, cut into strips
1 tin corn kernels (140 g)
½ tin red kidney beans (145 g)
2 tomatoes, diced
2 dl sour single cream
½ tsp chilli powder
salt and pepper to taste
8 wheat tortillas
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How it's done

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Heat the oil in a frying pan, fry the onions until transparent, add the mince and continue cooking for approx. 4 mins., stirring occasionally. Reduce the heat. Add the vegetables, cover and simmer for approx. 5 mins. Season with chilli powder, paprika, salt and pepper. Divide the filling among the tortillas, garnish each with 1 tbsp of sour cream and loosely roll up.

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