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Vegetarian Crunch Wrap

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Vegetarian Crunch Wrap

with textured vegetable protein, cheddar, tomato, lettuce and yogurt sauce

Informations supplémentaires
30 min. | 559 kcal | easy | Spicy, Vegetarian | 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