Wrap with a guacamole and chilli-mince filling

Wrap with a guacamole and chilli-mince filling

Tags: Fingerfood Meat | Fish
5
25

Ingredients

2 packages
For the guacamole:
1
ripe avocado
3 tbsp
lemon juice
1
clove of garlic
2 tbsp
olive oil
parsley, chopped
salt
ground white pepper
For the meat:
300 g
minced beef
1
onion
1
clove of garlic
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.
  • Allergene_Egg

At a glance

Preparation time
40 min
Cooking / Baking time
20 min
Difficulty
easy

Nutritional information

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