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