Vegetarian Crunch Wrap
with textured vegetable protein, cheddar, tomato, lettuce and yogurt sauce
Informations supplémentaires
30 min.
|
559 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400 ° F. Chop the onion, the lettuce and the cilantro. Dice the tomato. Rehydrate the textured vegetable protein in 120 2P | 200 3P ml of water.
2. Cook the tvp
In a skillet over medium-high heat, add a drizzle of oil. Cook the onions 2-3 minutes. Mix in the textured vegetable protein and the spices (to taste, spicy!). Cook 3-4 minutes.
3. Cook the corn tortillas and make the sauce
Spread the corn tortillas on a baking tray. Drizzle with oil. Bake in the oven for 4-5 minutes. In a bowl, combine the yogurt and the juice of half a lime.
4. Assemble
In the large flour tortillas, add the tvp mixture and the cheddar cheese. Place the crispy corn tortillas on top. Add some of the yogurt sauce, the lettuce, the diced tomatoes and the cilantro. Place the small flour tortillas on top. Close the wrap by making 5 folds.
5. Cook the wrap
In a pan over medium heat, add a drizzle of oil. Cook the wrap with the side with the folds down first. Cook 2-3 minutes on each side until colored.
6. Plate your dish
Serve the crunch wraps with the rest of the yogurt sauce. Bon appétit!
100gTextured Vegetable Protein
2unitWheat tortilla 12in
2unitCorn Tortilla(s)
2unitWheat tortilla(s) 6in
1unitLime
0.5unitYellow Onion(s)
60gMild Cheddar
2unitGreek Yogourt 2%
0.5unitBoston Lettuce
0.5unitCilantro
7gSpice Mix (ground chipotle,smoked paprika,garlic powder,dried oregano)
1unitTomato(es)
What you need
Bowls, pan, baking sheet, spatula
559 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
56g
19%
fat
25g
38%
cholesterol
34mg
11%
fiber
9g
36%
protein
32g
saturated
9g
45%
sodium
534mg
22%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg