Mini wraps with grilled vegetables

Name: mini wraps with grilled vegetables
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1 little Red pepper; 1 bag stoneleeks; 1 tablespoon oil; 1 dish asparagus tips 100 g; (sea salt; (freshly ground) black pepper; 4 baking tortillas diameter 25 cm; bag watercress a 75 g; 1 tray Thousand dressing 100 g

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).

Ingredients

Kitchen Stuff

aluminium foil
baking paper
grill pan

Directions

Cut the pepper into thin strips and cut off the curved ends.
Cut dots from stoneleeks and cut stoneleeks into 8 cm pieces.
Grill the grill pan until it is piping hot and thin with oil.
Asparagus tips, paprika and stoneleeks in about 2 minutes nicely browned and roasted, occasionally turning.
Drain vegetables in a low bowl, sprinkle with salt and pepper and allow to cool.
Using a small plate or bowl from each tortilla, cut three rounds with a diameter of approx.
10 cm.
Place small pieces of watercress and vegetables in the middle of each tortilla dish.
Sprinkle some dressing over it.
Unfold the bottom slightly over the filling and fold the sides also over the filling.
Cover the bottom edges with a piece of baking paper or aluminum foil..