Chili Con Carne Wrap

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Chili Con Carne Wrap
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the salad
1 small head Iceberg lettuce
3 tomatoes
1 can small Corn kernel
2 tablespoons Vinegar
4 tablespoons vegetable oil
salt
freshly ground peppers
For the Tortillas
150 grams Whole wheat flour
1 pinch salt
2 tablespoons sunflower oil
50 milliliters water
For the chili con carne
250 grams tomatoes
2 Red onions
1 garlic
1 tablespoon vegetable oil
300 grams Ground beef
1 Red chile pepper
150 grams canned Kidney beans
1 teaspoon ground Cumin
salt
peppers
1 tablespoon chopped parsley
4 tablespoons Sour cream

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

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. 

5.

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.

6.

For topping: Combine chopped parsley with sour cream. Season with a little salt if desired.

7.

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.

8.

For the salad dressing: Combine vinegar, oil, salt and pepper and whisk until incorporated. Drizzle dressing over salad and toss.

9.

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.