Vegetarian wrap


A vegetarian wrap with bell peppers and cream cheese – extra light and very tasty.


4 Wraps
2 horn-shaped peppers
1/2 endive
100 g light cream cheese
2 tbsp mango chutney
1 pinch/es of salt
1 pinch/es of pepper
1 pinch/es of paprika powder
4 slices cheese


  • Cut the bell pepper into thin, long strips.
  • Separate the salad head into leaves.
  • Mix together the mango chutney, light cream cheese, salt, pepper and paprika powder. Spread on to the wraps.
  • Place the cheese slices and salad leaves on top. Arrange the bell pepper strips centrally on the wraps.
  • Turn in the edges on the right and left and then roll up the tortillas starting from one side until the filling is enclosed.
  • If you wish, halve by cutting diagonally. If intended for takeaway, enclose in foil or cling film.
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