Wrap with seasoned vegage chop, rice and beans

Name: wrap with seasoned vegage chop, rice and beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 150 g basmati rice; 1 el peanut oil; 180 g tofu stir fry mince; 1 el picadillo spice mixture, can 75 g; 400 g kidney beans from canned leaked out; 15 g fresh coriander; 8 multigrain wrap; 230 g tacosal hot

Stuffed multigrain wraps with basmati rice, tofu stir-fried mince, picadillo, kidney beans, coriander and taco sauce hot.

Ingredients

150 g basmati rice
1 el peanut oil
180 g tofu stir fry mince
1 el picadillo spice mixture, can 75 g

400 g kidney beans from canned leaked out
15 g fresh coriander
8 multigrain wrap
230 g tacosal hot

Directions

Boil the rice according to the instructions on the packaging and drain.
In the meantime, heat the oil in a frying pan and fry the tofu mince with the picadillo for 2 min on medium heat.
Put the kidney beans in a sieve, rinse with cold water and let drain.
Cut the coriander coarsely. Mix the beans and coriander through the rice.
Brush the wraps with the taco sauce. Spoon some rice with beans and spread the spiced tofu mince over it. Roll up the wraps and serve.