Crunch wrap "Bayernvesper"

Name: Crunch wrap "Bayernvesper"
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 glass (à 370 ml) pickled beetroot in slices; 4 Stem/s Dill; 5 Tortillawraps (25 cm Ø); 4 TSP Schmand; 4 TSP sweet mustard; 150 g Sauerkraut; 8 Disc/s Kasseleraufschnitt; 40 g salted pretzels; 4 TABLESPOONS Obatzda; 4 TSP Wild cranberries (glass); 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Of course with salt pretzels for a good bite. Plus a quartet of taverns from Obatzda, Kasseler, sauerkraut and mustard

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 glass (à 370 ml) pickled beetroot in slices
4 Stem/s Dill
5 Tortillawraps (25 cm Ø)
4 TSP Schmand
4 TSP sweet mustard
150 g Sauerkraut
8 Disc/s Kasseleraufschnitt
40 g salted pretzels
4 TABLESPOONS Obatzda
4 TSP Wild cranberries (glass)
7-10 Tbsp Oil

Directions

1
Drain the beetroot. Wash the dill, shake dry and pluck the pennants.
2
Coat wraps with sour cream and mustard. Fill, fold and fry with prepared ingredients, sauerkraut, smoked pork, salted pretzels, Obatzda and cranberries.