Vegetable Wraps – Finger Food Idea From the Tex-Mex Kitchen

Remove the skin from the carrots, rinse and clean the celery. Cut both into short, fine strips (juliennes). Clean mushrooms, cut into slices. Rinse tomatoes and cut in half. Remove the skin from the onion and ginger, cut the onion into rings, chop the ginger finely or press it through a garlic press.

Heat the oil in a large frying pan with high sides or in a wok. Roast the mushrooms, carrots, celery, onion and ginger in it for 3 minutes at high temperature, stirring continuously. Fold in romaine lettuce and tomatoes, stir-fry for another 1 min. Season the vegetables with salt and freshly ground pepper.

Heat a frying pan without fat. Heat the tortillas in it for 1/2 minute on each side. 4.

Cover the hot tortillas in the middle with the vegetables, roll them up into sacks and pin them with toothpicks.

Tip. Try the leaf salad with fine slices of a ripe aromatic avocado instead of mango or papaya.

Organization:

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