Colorful slawraps with lean pork strips

Name: colorful slawraps with lean pork strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 kg red skinned potato; 2 tl picadillo; 2 el peanut oil; Red onion; 250 g Cherry tomatoes; 295 g grilled red peppers in a pot; 400 g (skinny) shawarma strips; 300 g canned corn; 2 baby romole lettuce

Slawraps to fill yourself with pork strips, potato, tomato, paprika and corn.

Ingredients

Directions

Clean the potatoes and cut into 2 cm cubes. Sprinkle with the picadillo.
Heat the oil in a frying pan and fry the potatoes over medium heat for 25 minutes until golden brown and done. Change regularly.
Meanwhile, chop the onion and put in a bowl. Pour as much boiling water as the onion is on and allow to stand for a while.
Cut the tomatoes into quarters. Drain the peppers and cut the flesh into cubes of 1 cm.
Drain the onion and mix with the tomato and paprika to a salsa.
Fry the shawarma strips in 8 min. On high heat in a frying pan with non-stick coating without oil or butter. Change regularly.
Meanwhile, rinse the corn under cold running water and let it drain well. Remove the leaves from the lettuce, wash and dry them.
Serve the potatoes, shawarma, salsa, corn and lettuce in separate dishes on the table. That way everyone can fill their own slawrap.