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| Estimated Times |
Preparation time: 10
Cooking time: 30
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Ingredients
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servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | tbsp | Fresh chilli pepper ~1 tbsp |
| 1 | tsp | Olive oil ~4.6 g |
| 500 | g | Minced pork 6% |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 1 | can(s) | Tomato paste ~140 g |
| 20 | g | Dark chocolate |
| 1 | tsp | Ground cinnamon ~2.5 g |
| 1 | tsp | Oregano ~0.3 g |
| 1 | pcs. | Chicken stock cube ~10 g |
| 1 | tsp | Sea salt ~5.5 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 100 | g | Rocket |
| 100 | g | Cherry tomatoes |
| 1 | pcs. | Cucumber ~300 g |
| 2 | pcs. | Red bell pepper ~240 g |
| 1 | can(s) | Corn ~285 g |
| 8 | pcs. | Tortillas ~560 g |
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Directions
Finely dice the onion, garlic and chilli. Heat the oil in a pan and add the onion and garlic. Add the meat and sauté until brown.
Then add the chopped tomato and tomato purée. Break the chocolate into small pieces, add to the pan and stir until the chocolate has melted. Add the oregano and stock and add cinnamon to taste. Simmer, uncovered, for 15-20 mins.
Meanwhile, rinse the rocket, cut the tomatoes into quarters, the cucumber into slices and the pepper into cubes. Open the sweetcorn.
Heat the wraps according to the instructions on the packet.
Fill the warm wraps with the meat mixture and roll up.
Serve the Mexican wraps on a bed of mixed salad.
Nutritional data
807 Kcal Per Serving
F: 24 g, P: 44 g, C: 106 g, DF: 6 g
3,229 Kcal (117 Kcal/100 g)
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