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🍽️ Vegan Burrito Wraps

432 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• corn from the can 150 g
• lemons 1 pc.
• oil 2 tbsp
• barbecue sauce 2 tbsp
• tomatoes, chopped 400 g
• chili, ground pinch
• thyme, crushed pinch
• salt pinch
• pepper, black ground pinch
• bell pepper pinch
• sugar pinch
• wraps 4 pc.
• vegan fresh spread, plain 4 tbsp
• Vemondo grating delight 8 tbsp

Instructions

1. 1. Cut the onion in half and remove the skin.
2. 2. Dice the onion into small cubes.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic.
5. 5. Place the corn in a sieve.
6. 6. Let the corn drip dry.
7. 7. Wash the lemon.
8. 8. Cut the lemon in half.
9. 9. Squeeze the juice from the lemon.
10. 10. Heat two tablespoons of oil in a pan over high heat.
11. 11. Sauté the onions and garlic for about two minutes.
12. 12. Add the barbecue sauce.
13. 13. Mix the sauce well.
14. 14. Deglaze the pan with the chopped tomatoes.
15. 15. Add the corn to the pan.
16. 16. Season the mixture with lemon juice.
17. 17. Add chili.
18. 18. Add thyme.
19. 19. Season with salt.
20. 20. Season with pepper.
21. 21. Add paprika powder.
22. 22. Add sugar.
23. 23. Let the filling simmer over medium heat for about five minutes.
24. 24. Warm the wraps in the oven as desired.
25. 25. Spread one tablespoon of vegan spread on each wrap.
26. 26. Distribute the tomato filling evenly in the center of the wraps.
27. 27. Sprinkle the filling with vegan cheese.
28. 28. Fold in the sides of the wraps.
29. 29. Roll the wraps tightly.

Nutrition per serving

• kcal: 432
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 58 g