Mexican veggie wrap

Vegan
Mexican
Dinner & lunchWraps3 wraps15 minutes preparation
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This is what you need

Zucchini0,5
Mexican spice mix0,5 tsp
Coconut oil (deodorised)1 tbsp
Red pepper1
Red onion1 medium
Sweet corn75 g
Kidney beans150 g
Vegetable wraps with carrot & pumpkin3 pcs
Avocado2 small
Fresh parsleylittle hand

This is how you make it

  1. Finely chop the red onion. Cut the red pepper and zucchini into strips.
  2. Put the coconut oil in a pan.
  3. Fry the red onion for 1 minute. Add the red pepper and zucchini and cook until soft (3-5 minutes).
  4. Do you want extra protein? Then cut the large pieces of seitan into smaller pieces and add them to the vegetables.
  5. Add the Mexican spice mix, sweet corn and kidney beans. Heat for about 3 minutes.
  6. Cut the avocado in half. Remove the pit and mash the avocado.
  7. Meanwhile, heat the wraps in a drying pan twice for 60 seconds.
  8. Divide the avocado over the wraps and top with the Mexican mixture.
  9. Garnish with fresh herbs if you like.