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Joan Zaffary
Mini wraps with grilled vegetables
A tasty recipe. The vegetarian appetizer contains the following ingredients: red peppers, stoneleeks, oil, asparagus tips (100 g), (sea) salt, (freshly ground) black pepper, flour tortillas (diameter 25 cm), watercress (a 75 g) and Thousand Island dressing ( 100 g).
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Ingredients
Directions
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Cut the pepper into thin strips and cut off the curved ends.
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Cut dots from stoneleeks and cut stoneleeks into 8 cm pieces.
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Grill the grill pan until it is piping hot and thin with oil.
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Asparagus tips, paprika and stoneleeks in about 2 minutes nicely browned and roasted, occasionally turning.
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Drain vegetables in a low bowl, sprinkle with salt and pepper and allow to cool.
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Using a small plate or bowl from each tortilla, cut three rounds with a diameter of approx.
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10 cm.
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Place small pieces of watercress and vegetables in the middle of each tortilla dish.
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Sprinkle some dressing over it.
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Unfold the bottom slightly over the filling and fold the sides also over the filling.
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Cover the bottom edges with a piece of baking paper or aluminum foil..
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Nutrition
90Calories
Sodium8% DV185mg
Fat8% DV5g
Protein4% DV2g
Carbs1% DV2g
Fiber8% DV2g
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