Wraps with Sautéed Vegetables and Parsley Cream

Name: Wraps with Sautéed Vegetables and Parsley Cream
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 6 pieces
Ingredients: 200 g plum tomatoes; 150 g iceberg lettuce; 70 g onion; 130 g leek; 180 g mixed peppers; 80 g fresh button mushrooms; 100 g carrot; 150 g Emmental cheese; ½ bunch fresh parsley; 150 g crème fraîche; 40 g olive oil; 50 g fresh baby spinach; 1 tsp fine sea salt; ½ tsp ground black pepper; 2 - 3 pinches ground cayenne pepper; 6 pieces flour tortillas

3.7 3 évaluations

Préparation 30min

Total 45min

6 pieces

Ingrédients

plum tomatoes firm, that fit whole in feeder (approx. 1 tomato)
200 g
iceberg lettuce thickest part of
the core removed, cut in 3-4 wedges that fit
in feeder
150 g
onion halved
70 g
leek
130 g
mixed peppers cut in 4 wedges, seeds and membranes removed
180 g
fresh button mushrooms whole, stems removed (approx. 6-7 mushrooms)
80 g
carrot peeled, ends removed
100 g
Emmental cheese cut in pieces that fit in feeder
150 g
fresh parsley cut in pieces
½ bunch
crème fraîche
150 g
olive oil
40 g
fresh baby spinach
50 g
fine sea salt
1 tsp
ground black pepper
½ tsp
ground cayenne pepper
2 - 3 pinches
flour tortillas (approx. Ø 25 cm)
6 pieces