Wild garlic pesto tortillas
Nutrient content per person: Calories 357 kcal Carbs 42 g Fat 16 g Protein 15 g
Fun facts What is Allium ursinum:
* Allium ursinum, known as wild garlic, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family Amaryllidaceae. It is a wild relative of onion, native to Europe and Asia, where it grows in moist woodland. * The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil.
Recipe for two
2 whole grain wraps
2 vegan wieners
100 g of tofu
60 g of cucumber
2 slices of vegan cheese
2 handfuls of iceberg lettuce
Wild garlic Pesto:
a handful of a wild garlic
1/2 tablespoon oil fingertip salt
First, make a pesto. To do this, you need a food processor, hand blender or blender. Place the wild garlic in the food processor with the other pesto ingredients. Crush until you get a creamy grease. To make the tortilla, cut the vegetable wiener, tofu, cucumber and iceberg lettuce into small pieces. Take a tortilla of leaves and place in the middle half of the pesto. Then iceberg lettuce, vegetable wiener, tofu, cucumber and then vegan cheese. Wrap the tortilla together. Heat the pan on the stove.
Place the wrapped tortillas on the pan. Bake on one side for 2-4 minutes. Place the weight on the plate so that the tortilla becomes pleasantly crispy. Turn over and fry on the other side. Place the tortilla on a plate and cut in half. Enjoy as lunch or dinner. Bon Appetit!
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