Veggie Mexican Tortilla Wraps
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- ¼ cup sunflower oil
- 2 onions (sliced)
- 2 green peppers (sliced)
- 2 red peppers (sliced)
- 1 red chili pepper (seeded and sliced)
- 4 Portobello Mushroom (peeled and sliced)
- 2 Vine Tomatoes (cored, seeded, and diced)
- 2 tsps paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 cilantro (chopped)
- ½ cup Sour cream
- ½ tsp smoked paprika
- 4 large gluten-free wraps
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large frying pan set over a moderate heat until hot.
2.
Add all of the vegetables, except for the tomato, adding the chilli and a pinch of salt. Fry for 7-8 minutes, tossing occasionally until golden.
3.
Sprinkle over the ground spices and add a couple of tablespoons of warm water. Continue to cook for 3-4 minutes, stirring occasionally.
4.
Stir through the chopped coriander and tomatoes. Season to taste with salt and pepper.
5.
Warm the tortillas in a dry frying pan set over a low heat. Fill with the vegetables and fold.
6.
Garnish with a drizzle of sour cream and a pinch of smoked paprika before serving.
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