Oven wrap with mussels and balsamic dressing

Name: oven wrap with mussels and balsamic dressing
Total time: 30 min
Yield: 4
Ingredients: 5 tablespoon wok oil; 5 tablespoon peanut oil; 1 tablespoon Mexican spices little pot; 4 tortilla wrap 25 cm ø; 200 gram pod picked up; 200 gram sugarsnap picked up; 200 gram broccoli bunch; 250 gram cooked mussel; 2 tablespoon pine nuts; 50 gram iceberg lettuce in strips; 1 tablespoon fresh chives chopped, to garnish; 3 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 1 mespoint mustard

Try this delicious Ovenwrap with mussels and balsamic dressing

Ingredients

Directions

Preheat the oven to 200 ° C. Mix 3 tablespoons of oil with the Mexican spices.
Brush the bowls lightly with the herb oil and cover them with the tortilla wraps so that a border of them crosses.
Brush the dough with the rest of the herb oil and fry the dough bottoms in the middle of the oven in about 10 minutes until crisp and light brown. Allow to cool slightly.
Cook the snow peas and the broccoli for 2 minutes. Drain and rinse cold water. Let it drain well.
Heat the rest of the oil in a wok or skillet. Stir fry the vegetables in 2-3 minutes.
Scoop the mussels through and bake for 2 minutes. Roast the pine nuts in a dry, hot frying pan until light brown.
Mix the ingredients for the dressing and scoop them through the vegetable-fish mixture.
Divide the slares over the wrap containers. Spoon the filling into the wrap containers and sprinkle the pine nuts over it. Garnish with chives.