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Georgia J. Llewellyn
Mini wraps with mexican topping
Lactose free mini wraps with spicy Mexican topping with vegetables and shrimps.
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Ingredients
Directions
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Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife.
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Cut the flesh into pieces and put in a bowl. Pour the boiling water over and leave for 10 minutes. Meanwhile, clean the limes.
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Grate the green skin of the limes and press the fruit. Peel and cut the onion into pieces.
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Peel the pineapple, cut the flesh from the hard core and cut into slices.
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Pack ⅔ of the pineapple in cling film and place in the refrigerator until use.
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Put the rest of the pineapple with the red pepper with the water, lime zest and juice in the food processor.
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Add the onion, garlic, cumin, oregano, paprika, sunflower oil and 3/4 of the coriander and season to marinade.
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Put the shrimp in a bowl and pour half of the marinade over it. Leave to marinate in the refrigerator for 1 hour.
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Put the rest of the marinade covered in the refrigerator. You use this as a sauce.
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Remove the shrimps from the refrigerator and drain in a colander. Let the sauce come to room temperature.
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Heat the grill pan and grill the pineapple for 5 minutes. Turn halfway. Spoon the pineapple on a plate and cover with aluminum foil.
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Grill the shrimp 5 min. Halfway.
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In the meantime, heat a frying pan without oil or butter and heat the wraps according to the instructions on the packaging over medium heat. Times regularly.
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Remove from the pan and divide the shrimps and pineapple.
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Drop a little sauce over it and garnish with the rest of the coriander. Serve the rest of the sauce.
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Nutrition
370Calories
Sodium0% DV1.603mg
Fat15% DV10g
Protein40% DV20g
Carbs16% DV47g
Fiber16% DV4g
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