Informations supplémentaires
25 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. If the children prefer, it is possible to save a few slices of tomato for the service rather than putting it in the wrap. Rehydrate the textured vegetable protein into 120 2P | 200 3P ml of water.
2. Cook the tvp
In a skillet over medium-high heat, add a drizzle of olive 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 olive oil. Bake 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 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 olive oil. Cook the wrap seam-side down first. Cook 2-3 minutes on each side.
6. Plate your dish
Serve the crunch wraps with the rest of the yogurt sauce. Enjoy your meal!
100mlTextured Vegetable Protein
2unitWheat tortilla 12in
2unitCorn Tortilla(s)
2unitWheat tortilla(s) 6in
1unitLime
0.5unitYellow Onion(s)
60gMild Cheddar
1unitGreek Yogourt 2%
0.5unitBoston Lettuce
0.5unitCilantro
8gSpice Mix (ground chipotle,smoked paprika,garlic powder,dried oregano)
1unitTomato(es)
What you need
Bowl, pan, baking sheet.
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