Texmex wrap

Texmex wrap


A wrap with corn, beans and ground beef. Mexican flavours in your cuisine!


3 Wraps
80 g corn
60 g kidney beans
1 tbsp olive oil
250 g minced meat
1 onion
1 garlic
1 pinch/es of pepper
1 pinch/es of salt
1 pinch/es of chili powder
90 g iceberg lettuce
50 g crème fraîche
4 tbsp chili sauce
2 tbsp parsley


  • Pour the corn and red beans into a sieve and rinse under running water until the water runs clear. Drain them well.
  • Heat the oil in a deep frying pan and brown the ground beef over a high heat.
  • Peel the onion and garlic, chop them into small cubes and add them to the meat.
  • Season the meat with freshly ground pepper, salt and chili powder.
  • Continue cooking over a medium heat.
  • Add corn and beans to the meat. Chop the lettuce finely.
  • In a bowl, work the crème fraîche with the chili sauce.
  • Heat up a non-stick pan without adding fat, briefly warm the tortillas one at a time and arrange them on a plate.
  • Put a long strip of chopped lettuce in the centre of the tortillas, leaving a small margin on each side.
  • Spread the ground beef onto the tortillas and cover with the cream sauce of chili and crème fraîche.
  • Finely chop the parsley and sprinkle over the tortillas.
  • To keep the filling from spilling out, fold one side slightly over the filling and then roll the tortilla into an elongated roll.
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