Vegan Tortilla Wrap with Fillet Pieces

Cooking Time
25
Portions
10

Ingredients

Increase Portion Size

  • 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