Mexican stuffed wraps
Fancy the taste of Mexico, but don't fancy tacos for a while? Then go for these Mexican wraps. Potatoes make the meal filling.
Ingredients:
- 300 grams CêlaVíta potato cubes or mini potatoes
- 1 carrot
- A few leaves of iceberg lettuce
- 2 tablespoons sour cream
- 2 tablespoons grated cheese
- 1 small onion
- 1 small red pepper
- 1 tablespoon of olive oil
- 150 grams of minced beef
- 1 small can of corn (150 g)
- 1 small can of red kidney beans (approx. 160 g)
- 2 tablespoons tomato ketchup
- 4 small or 2 large wrapper tortillas
Preparation
Step 1:
Cut the carrot into small pieces. Peel and chop the onion. Remove the seeds from the red pepper and cut the red pepper into strips.
Step 2:
Heat the oil in a frying pan and fry the onion, carrot and pepper for 1 minute. Add the minced meat and fry until loose. Add the potatoes and fry together until the potatoes are cooked. This will take about 12 minutes.
Step 3:
Drain the corn and kidney beans. Spoon them through the minced-potato mixture along with the tomato ketchup and heat through well.
Step 4:
Heat the wraps according to the instructions on the packet. Spread the wraps on a plate, top with the lettuce and spoon the potato-mince mixture on top.
Tip:
If you bake the wraps in the oven, brush the wraps with crème fraîche instead of sour cream and sprinkle the cheese on top before putting it in the oven.
Step 5:
Spoon ½ - 1 spoonful of sour cream and some grated cheese on each tortilla. Fold the wraps closed and serve immediately.
