Mini wraps with mexican topping

Name: mini wraps with mexican topping
Cook time: 35 min
Total time: 95 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Red pepper; 100 ml boiling water; 2 lime; 1 onion; 1 pineapple peeled; 15 g fresh coriander container 15 g; 20 ml sunflower oil; 2 tl dried oregano; 2 tl paprika; 2 tl ground cumin; 2 toe garlic; 500 g peeled frozen shrimps thawed; 8 Party favorite minigourmet wrap

Lactose free mini wraps with spicy Mexican topping with vegetables and shrimps.

Ingredients

Kitchen Stuff

1 cling film
1 food processor
1 grill pan

Directions

Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife.
Cut the flesh into pieces and put in a bowl. Pour the boiling water over and leave for 10 minutes. Meanwhile, clean the limes.
Grate the green skin of the limes and press the fruit. Peel and cut the onion into pieces.
Peel the pineapple, cut the flesh from the hard core and cut into slices.
Pack ⅔ of the pineapple in cling film and place in the refrigerator until use.
Put the rest of the pineapple with the red pepper with the water, lime zest and juice in the food processor.
Add the onion, garlic, cumin, oregano, paprika, sunflower oil and 3/4 of the coriander and season to marinade.
Put the shrimp in a bowl and pour half of the marinade over it. Leave to marinate in the refrigerator for 1 hour.
Put the rest of the marinade covered in the refrigerator. You use this as a sauce.
Remove the shrimps from the refrigerator and drain in a colander. Let the sauce come to room temperature.
Heat the grill pan and grill the pineapple for 5 minutes. Turn halfway. Spoon the pineapple on a plate and cover with aluminum foil.
Grill the shrimp 5 min. Halfway.
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.
Remove from the pan and divide the shrimps and pineapple.
Drop a little sauce over it and garnish with the rest of the coriander. Serve the rest of the sauce.