Vegan Tortilla Wrap with Vegan Fillet Pieces
- 0:25 TIME
- 10 portions
800g romaine lettuce
720g aubergine eggplant
480g courgette zucchini
400g crushed garlic
150g vegan light mayonnaise
20ml lemon juice
100ml olive oil
10 Tortilla wraps
Preparation Time: 10mins
Cook Time: 15mins
- 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.
- Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
- Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
- Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed vegan fillet pieces. Roll into a wrap, cut in half and serve.
Add homemade potato crisps as a side.
You can add fresh chopped tarragon in the sauce for more freshness.
Use flat bread or pita instead of the tortilla.
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).