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Sweet Chilli Vegetable Tortilla

Sweet Chilli Vegetable Tortilla

Preparation time:
20 min
Difficulty level:

Nutritional values:

85 g
32 g
32 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Tortilla WrapsTortilla Wraps1 (63 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Peas (green, frozen)Peas (green, frozen) 20 g
Kidney beans (canned)Kidney beans (canned) 100 g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 Tablespoon
Avocado (fresh)Avocado (fresh)½ (80 g)
Sweet Chili Sauce, Sweet Chili SauceSweet Chili Sauce, Sweet Chili Sauce 1 Tablespoon


Step 1:
Cut bell bell pepper and onion into thin strips. Heat oil in a frying pan. Sauté onion, kidney beans, peas and peppers. Season with salt and pepper.
Step 2:
Warm the tortilla patty briefly in the oven at 180 degrees. Spread sour cream and the chili sauce on the wrap. Top with the roasted vegetables, lettuce and avocado.

Macronutrient distribution:

The recipe Sweet Chilli Vegetable Tortilla is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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