Mexican-style wrap with plant-based mince and tomato salsa

Name: Mexican-style wrap with plant-based mince and tomato salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 tbsp tomato salsa; 4 large tortilla wraps; 250 g plant-based mince or soy chunks; 2 tbsp olive oil; 1 packet Tex-Mex spice mix; 50 g iceburg lettuce (chopped); 200 g red kidney beans (rinsed and drained); 1 carrot (diced); 1 red bell pepper (diced); ¼ cucumber (diced); 100 g canned corn (rinsed and drained); 5 g fresh coriander (chopped)

Two burritos filled with colorful vegetables, beans, corn, and greens in a cardboard holder, placed on a rustic wooden table with a cup of creamy sauce, a blue cloth, and fresh herbs in the background.

These Mexican wraps with tomato salsa and plant-based mince are super versatile! Enjoy them as a full dinner, roll them up whole as a snack, slice into bite-sized rolls, or halve them for a perfect lunch box option.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

Servings: 4

8 tbsp

tomato salsa
4 large

tortilla wraps

For the mince

250 g

plant-based mince or soy chunks
2 tbsp

olive oil
1 packet

Tex-Mex spice mix

For the raw vegetable-bean salad

50 g

iceburg lettuce chopped
200 g

red kidney beans rinsed and drained
1

carrot diced
1

red bell pepper diced
¼

cucumber diced
100 g

canned corn rinsed and drained
5 g

fresh coriander chopped

Instructions

Cook the plant-based mince according to the package instructions, then sprinkle the Tex-Mex spice mix over it.
Mix the ingredients for the raw vegetable-bean salad together.
Spread each wrap with 2 tablespoons of tomato salsa.
Divide the raw vegetable-bean salad and the plant-based mince among the wraps. Fold them closed and cut in half, or slice into smaller pieces for a snack.