Half day salad wrap

Name: Half day salad wrap
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 TABLESPOON mixed seeds (e.g. sunflower and pumpkin seeds); 100 g Silken Tofu; 50 g Ajvar; 7-10 Tbsp salt, pepper; 4 leaves Radicchio; 1/4 Cucumber; 2 Tomatoes; 1 (24 cm Ø) Wheat tortilla; 7-10 Tbsp Sandwich paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Against the midday lull: Put the computer to sleep and then bite into the wrap with tomato and tofu.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 TABLESPOON mixed seeds (e.g. sunflower and pumpkin seeds)
100 g Silken Tofu
50 g Ajvar
7-10 Tbsp salt, pepper
4 leaves Radicchio
1/4 Cucumber
2 Tomatoes
1 (24 cm Ø) Wheat tortilla
7-10 Tbsp Sandwich paper

Directions

1
Roast the kernels in a pan while turning. Puree the tofu and ajvar in a narrow tall cup with a hand blender. Season to taste with salt and pepper. Clean and wash the radicchio, spin dry and cut into thin strips.
2
Wash the cucumber, halve lengthwise, remove seeds, grate coarsely or dice finely. Wash, halve, seed and dice the tomatoes.
3
Heat the tortilla in a large hot pan without fat for about 2 minutes while turning. Remove from the pan and immediately spread with the tofu cream. Sprinkle with radicchio, cucumber, tomatoes and seeds, leaving an approx. 3 cm wide rim all around.
4
Fold the left and right edges approx. 3 cm over the filling towards the centre. Fold over the lower edge and roll up the wrap. Wrap firmly in sandwich paper. Keep cold overnight.