Avocado after-work wrap

Name: Avocado after-work wrap
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 2 red peppers; 1 Courgette; 150 g cherry tomatoes; 1 red onion; 5 TABLESPOONS Olive oil; 7-10 Tbsp curry, salt, pepper; 1/2 Organic Lime; 1 Avocado; 1/2 bunch Coriander; 1 pck. Wheat tortillas (8 pieces; 320 g)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

The warm wrap has rolled faster than your after-work beer can make "plop"! The best way to end the evening with friends or colleagues.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
2 red peppers
1 Courgette
150 g cherry tomatoes
1 red onion
5 TABLESPOONS Olive oil
7-10 Tbsp curry, salt, pepper
1/2 Organic Lime
1 Avocado
1/2 bunch Coriander
1 pck. Wheat tortillas (8 pieces; 320 g)

Directions

1
Rinse the chickpeas in a sieve, drain. Clean, wash and chop the peppers and zucchini. Wash and halve the tomatoes. Peel and finely dice the onion. Heat 4 tablespoons of oil in a pan. Fry the bell pepper, zucchini and onion for about 3 minutes. Add 1 tablespoon curry, chick peas and tomatoes, fry for about 2 minutes more. Season with salt and pepper.
2
Wash the lime in hot water, dry and finely grate the peel. Squeeze the lime. Cut the avocado in half and remove the seeds, remove the flesh from the skin. Puree finely with lime juice and zest, season to taste with salt and pepper. Wash the coriander and chop coarsely.
3
Heat tortillas in a pan without fat for 10-20 seconds on each side. Fill with avocadomus, vegetables and coriander and roll up.