Vegan Tortilla Wrap with Fillet Pieces

Cooking Time
25

Portions
10

Ingredients

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• g GARDEN GOURMET® Vegan Fillet Pieces
• g Romaine lettuce
• g Aubergine Eggplant
• g Tomatoes
• g Courgette Zucchini
• g Crushed garlic
• g Vegan Light Mayonnaise
• g Thyme
• ml Olive oil
• ml Lemon juice
• g Tortilla wrap

• 1

  Step 1

  Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven
• 2

  Step 2

  Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
• 3

  Step 3

  Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
• 4

  Step 4

  Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed GARDEN GOURMET Vegan Fillet Pieces. Roll into a wrap, cut in half and serve.

Ingredients

• 800 g GARDEN GOURMET® Vegan Fillet Pieces
• 800 g Romaine lettuce
• 720 g Aubergine Eggplant
• 680 g Tomatoes
• 480 g Courgette Zucchini
• 400 g Crushed garlic
• 150 g Vegan Light Mayonnaise
• 30 g Thyme
• 100 ml Olive oil
• 20 ml Lemon juice
• 10 g Tortilla wrap