Mexican vegetable wrap

Name: Mexican vegetable wrap
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el sunflower oil; 750 g frozen Mexican wok vegetables; 30 g fresh parsley; 150 g grated young cheese; 8 Tortilla wraps business suit; 1 el creme fraiche; 200 g chopped iceberg lettuce

Mexican dish with wok vegetables, iceberg lettuce, crème fraiche and tortilla wraps.

Ingredients

2 el sunflower oil
750 g frozen Mexican wok vegetables
30 g fresh parsley
150 g grated young cheese

8 Tortilla wraps business suit
1 el creme fraiche
200 g chopped iceberg lettuce

Kitchen Stuff

baking dish, greased

Directions

Preheat the oven to 200 ° C.
Meanwhile, heat the oil in a frying pan and stir-fry the wok vegetable.
Cut the parsley and add to the pan together with the cheese. Season with pepper and salt.
Divide the vegetables over the wraps, roll them up and put them in an oven dish.
Sprinkle with the cheese and put in the oven for about 10 minutes.
Scoop the crème fraîche and strips of iceberg lettuce over each wrap.