FacebookCook
Preparation
in 15 minutes
Cooking
in 5 minutes
- 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.
Ingredients
4
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
Nutritional & Dietary
Gluten-free
No eggs added
No maize added
No nuts added
No oat added
No sesame added
No yeast added
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
752 kj
178 kcal
Carbs
26 g
Fat
5 g
Protein
6 g
Products
in this recipe
Related recipes
Other interesting articles
