Chili Con Carne Wrap
- For the salad
- 1 small head Iceberg lettuce
- 3 tomatoes
- 1 can small Corn kernel
- 2 tablespoons Vinegar
- 4 tablespoons vegetable oil
- freshly ground peppers
- For the Tortillas
- 150 grams Whole wheat flour
- 1 pinch salt
- 2 tablespoons sunflower oil
- 50 milliliters water
For the tortillas: Mix flour with salt, oil and water and knead until a smooth dough forms. Cover and let rest for about 20 minutes.
On a floured surface, knead the prepared dough again and divide into 4 pieces. Roll out each piece of dough for about 1 minute, rotating the dough with each roll until a thin disc is formed. Heat each tortilla in a dry pan until dark brown spots appear on each side. If the dough inflates, press with the back of a spatula to deflate. Set aside and keep warm.
For the chili: Score, scald, and peel the tomatoes then core and chop into cubes. Peel the onion and chop finely. Peel and mince garlic clove.
Heat the oil in a pan and fry the onions briefly. Add the ground beef and garlic and cook, breaking up beef into small pieces. Add diced tomato and bring to a boil. Cook, uncovered, until mixture thickens, about 15 minutes.
Rinse chile pepper, slit lengthwise, remove seeds and chop. Add the chopped chile and the drained beans to the meat mixture and bring to a boil. Season mixture with cumin, salt and pepper.
For topping: Combine chopped parsley with sour cream. Season with a little salt if desired.
For the salad: Rinse and dry the lettuce and tear into small pieces. Rinse tomatoes and cut into slices. Drain corn. Place lettuce, tomatoes and corn in a salad bowl.
For the salad dressing: Combine vinegar, oil, salt and pepper and whisk until incorporated. Drizzle dressing over salad and toss.
To assemble: Spoon chili con carne on each tortilla and roll up. Top each wrap with a dollop of the sour cream topping and serve with the salad on the side. Serve immediately.