Mexican Wrap

INGREDIENTS

4 no – Tortillas Sheet
60 gms – Sour Cream

Filling-
30 gms – Corn Kernels, cooked
30 gms – Red Beans, cooked
10 gms Coriander chopped
30 gms – Bell Pepper juliennes
30 gms – Onions slices
30 gms – Tomato Juliennes
30 grams Tomato sauce
Seasoning- To Taste
20 gms- Cheddar Cheese , sliced
20 ml – Olive Oil-to pan fry
Accompaniments-
60 gms – Tomato Salsa
60 gms – Guacamole

INSTRUCTIONS

1. Take a bowl and combine corn, beans, tomato, onions, bell peppers, coriander and tomato sauce. Add seasoning and keep aside.
2. Spread sour cream over each tortilla.
3. Put the corn mixture in centre of each tortilla.
4. Put cheddar cheese on top of the mixture and roll it. Heat olive oil in a pan and fry the rolled wraps on both sides until crisp.
5. Cut each roll diagonally into two.
6. Serve hot accompanied with tomato salsa, guacamole.

Preferred recipes by Chef Rakesh Sethi.

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