Cheesy Tortilla Wraps
Ingredients
- Ingredients
- 1 stalk Leeks
- 250 grams Green cabbage
- 2 carrots
- 1 onion
- 1 sm can Corn kernel
- 500 grams mixed Ground meat
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- cayenne pepper
- 8 Whole-wheat tortillas
- 200 grams acid Whipped cream
- 100 grams grated Gruyere
- For the avocado sauce
- 1 Avocado
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- Tabasco sauce
Preparation steps
Trim and rinse the vegetables. Cut the leeks into rings and the cabbage into strips. Cut the carrots into small cubes. Peel the onion and finely chop finely and drain the corn.
Cook the ground meat with onions in a pan with 2 tablespoons hot oil until crumbly. Add the carrots, cabbage and broth and simmer 5 minutes. Add the leek and corn and and season with salt, pepper and cayenne pepper.
Spoon the meat mixture onto the tortillas and dollop with sour cream. Fold the 2 opposite sides about 3 cm (approximately 1 inch) wide, then roll up and cut in half diagonally. Place the tortillas, cut sides up in a greased baking dish. Sprinkle with cheese and bake in and oven preheated to 200°C (approximately 375°F) about 10-12 minutes.
Meanwhile, cut the avocado in half, remove the pit and loosen the avocado pulp from the peel with a spoon . Mash together the avocado, yogurt and lemon juice and season with salt, pepper and Tabasco.
Serve the baked ground beef and vegetable wraps with avocado sauce.
