• carrot wraps

    Roast beef ·  Baby Corn · Peanuts

For 2 persons (4 wraps) you need:

  • 4

    Garden Wraps Tortillas with Carrots

  • 1 glass

    of Antica Cantina Cheese Dip

  • 1 glass

    of Antica Cantina Jalapeño Slices

  • 200 g

    of roast beef, sliced

  • 1

    1 beetroot, boiled, peeled, whipped

  • 1


  • 1 glass

    of baby corn

  • 100 g

    of baby spinach

  • 2 tbsp

    of peanuts

  • 2 tbsp

    of rapeseed oil

  • salt, pepper

    Coarse sea salt

preparation time approx. 20 min.

Cut the zucchini into pieces or strips and fry it in oil for about 3-5 minutes. Then add the beetroot and season everything with salt and pepper.

Put the pan aside, so that the vegetables can still pass through and cool off. Fry the wraps in some olive oil until they are crispy. Then spread cheese dip on each wrap. Sprinkle the baby spinach, vegetables, baby corn and some jalapeño slices over it.

Put the roast beef on it, season it with the sea salt, which will give a nice crunchy effect later. Roll up the wraps and finally sprinkle them with the peanuts.

you need one of each:


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