Veggie Tortilla Wraps


Ingredents

For 6 wraps

  • 1 ripe avocado
  • 200 g natural cream cheese
  • 1 untreated lime
  • ½ bunch coriander
  • salt, pepper
  • cayenne pepper
  • 2 carrots
  • 1 large red bell pepper
  • 60 g arugula
  • 150 g cheddar cheese
  • 6 tortilla wraps (25 cm)

Preparation

For the cream, cut the avocado in half, remove the pit, loose the flesh from the skin and mash it with a fork. Mix the cream cheese until smooth and add the avocado. Wash the lime, dry it and grate the zest on the ZWILLING Z-Cut Tower Grater on the fine grating surface. Then cut the lime in half and squeeze out the juice. Wash the coriander, shake dry and chop finely. Stir the lime zest, juice and coriander into the avocado cream cheese. Season with salt, pepper and cayenne pepper.

For the topping, clean and peel the carrots. Clean and wash the bell pepper and cut into quarters. Wash arugula and shake it dry.

Grate carrots on the medium grater. Slice bell pepper into strips. Grate cheddar into strips on the coarse grater.

Prepare tortilla wraps according to package directions. Spread with avocado cream cheese spread. Top with carrots, bell peppers, arugula and finally cheddar. Sprinkle with salt and pepper. Roll up or fold up as desired.

Reheat or enjoy directly.

Tip
Coriander can be substituted for parsley.


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