Wrap with a guacamole and chilli-mince filling

Wrap with a guacamole and chilli-mince filling

Tags: Fingerfood Meat | Fish
4
21

Ingredients

2 packages
For the guacamole:
1
ripe avocado
3 tbsp
lemon juice
1
garlic clove
2 tbsp
olive oil
parsley, chopped
salt
ground white pepper
For the meat:
300 g
minced beef
1
onion
1
garlic clove
400 g
chopped tomatoes
150 g
corn
4 tbsp
tomato puree
1
red bell pepper
1
red chilli
1 tsp
oregano
1 tsp
cumin
100 ml
meat broth
salt and pepper
frying oil

Preparation

To make the guacamole, first peel the avocado and remove the stone. Mash up the avocado flesh using a fork. Peel the clove of garlic and put it through the garlic crusher. Mix the avocado, lemon juice and olive oil. Season with salt and pepper. Mix in the chopped parsley.  For the chilli-mince, first peel the onion and garlic and dice finely. Wash the pepper. Remove the stalk, pith and seeds and dice equally finely. Halve the chilli pepper, remove the seeds and stalk and cut into fine strips. Heat in a pan of oil. Sear the mince then add the onions and garlic. Mix in the tomato puree, diced pepper and chilli strips.  Add the meat stock. Season with oregano and cumin. Add the sweetcorn. Allow the whole mixture to simmer for 10 minutes. Season to taste with salt and pepper. Lightly oil a non-stick pan. Fry the Wrap on a medium heat for 2-3 minutes each on both sides. Spread with guacamole, place the chilli-mince on top and fold to close.

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At a glance

Preparation time
40 min
Cooking time
20 min
Difficulty
easy

Nutritional information

per 100g
protein 7g
fat 5g
carbs 13g
calories 78
kj 326
Products in this recipe