← All recipes

🍽️ Vegan Wraps with Tomato-Zucchini Filling

290 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 2 pcs
• Pepper, yellow 1 pcs
• Zucchini 1 pcs
• Vegan shepherd's delight 200 g
• Olives, black 50 g
• Parsley, fresh 30 g
• Lemons 1 pcs
• Mustard 1 tsp
• Vegan fresh spread, plain 100 g
• Salt pinch
• Pepper, black ground pinch
• Wraps 4 pcs

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Slice the tomatoes.
3. 3. Rinse the bell peppers.
4. 4. Halve the bell peppers.
5. 5. Remove the stem and seeds from the bell peppers.
6. 6. Cut the bell peppers into strips.
7. 7. Wash the zucchini.
8. 8. Trim the ends of the zucchini.
9. 9. Shave the zucchini into thin strips using a vegetable peeler.
10. 10. Slice the vegan cheese alternative block.
11. 11. Drain the olives well.
12. 12. Wash the parsley thoroughly.
13. 13. Shake the parsley dry.
14. 14. Pick the parsley leaves off the stems.
15. 15. Cut the parsley leaves into fine strips.
16. 16. Rinse the lemon.
17. 17. Halve the lemon.
18. 18. Squeeze the juice from the lemon.
19. 19. Place the parsley in a bowl.
20. 20. Add the mustard to the parsley.
21. 21. Add the vegan spread to the bowl.
22. 22. Mix the ingredients well together.
23. 23. Add the lemon juice to the mixture.
24. 24. Season the cream with salt.
25. 25. Season the cream with pepper.
26. 26. Taste the cream to finish seasoning.
27. 27. Warm the wraps in the oven if you wish.
28. 28. Spread the parsley cream onto the wraps.
29. 29. Place the prepared ingredients on the spread wraps.
30. 30. Fold in the sides of the wraps.
31. 31. Roll the wrap up tightly.

Nutrition per serving

• kcal: 290
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 32 g