Wraps with mango curry

Name: Wraps with mango curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (212 ml) Vegetable maize; 2–3 Spring onions; 4 Tortilla wraps (wheat flour cakes; approx. 70 g each); 1 TABLESPOON Oil; 350 g Mett; 7-10 Tbsp salt and pepper; 1 Mini Romaine lettuce; 4 TABLESPOONS Mango Chutney (glass); 1/2 TEASPOON Curry; 7-10 Tbsp parchment paper or aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (212 ml) Vegetable maize
2–3 Spring onions
4 Tortilla wraps (wheat flour cakes; approx. 70 g each)
1 TABLESPOON Oil
350 g Mett
7-10 Tbsp salt and pepper
1 Mini Romaine lettuce
4 TABLESPOONS Mango Chutney (glass)
1/2 TEASPOON Curry
7-10 Tbsp parchment paper or aluminium foil

Directions

1
Rinse the corn in a sieve and drain. Clean, wash and cut spring onions into rings.
2
Heat tortilla wraps one after the other in a pan without fat for about 15 seconds on each side. Then heat the oil in the pan and fry the mince in it for about 5 minutes until crumbly. Fry spring onions for 2-3 minutes.
3
Stir in the corn. Season with salt and pepper.
4
Clean the salad, wash, spin dry and cut into strips. Mix chutney and curry. Spread the wraps with it. Mix the lettuce and the meat mass and spread it on the wraps. Whip two opposite sides slightly over the filling, then roll up firmly from the other side.
5
Wrap in paper or foil and cut in half.