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
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