Crispy wrap parcels
Ingredients
for 4 pieces
| 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 |
| 5 | wheat tortillas |
| 1 | lime |
| ½ bunch | coriander |
How it's done
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.
Show complete recipe