Recipe Vegan Mince Tortilla Wrap
Gluten-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Entertaining
Lazy dinners
Main meals
Snacks
This plant-based mince and melty cheese delight is here to take your tortilla game up a few notches! If Tuesday is dedicated to the much-loved taco, it’s time to introduce Tortilla Thursdays into the weekly schedule!
You will need
Serves 4
- 2 tablespoons olive oil
- 400g vegan mince
- 1 clove garlic, minced
- 2 tomatoes, diced
- 1 roasted pepper, diced
- Salt and pepper to taste
- 1 portion vegan brie, outside edges removed, halved lengthwise to make two thinner discs
- 1 tablespoon chilli paste
- 1 bunch coriander, stalks finely chopped
- 4 wheat tortillas (gluten-free if needed)
Guacamole
- 1 avocado, mashed
- Salt and pepper to taste
- 1 lime, juice
- 1 bunch coriander leaves roughly chopped
To serve
- Coconut Greek yoghurt
Recipe: Simon Toohey
Directions
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Step 1
Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.
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Step 2
Add tomato, roasted peppers, coriander stalks and stir through. Season with salt and pepper.
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Step 3
Place the brie on the tortillas and make 4 slits in the tortillas, around the cheese, to make it easier to fold.
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Step 4
Place the chilli paste in the centre of the tortilla, place the one half of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.
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Step 5
Fold the tortilla over the filling, top with another tortilla and fold to cover all the filling
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Step 6
Gently place the tortilla in a hot pan on medium heat with a tablespoon of olive oil, seam side down. Cook for 3–5 minutes on each side or until the tortilla is golden brown.
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Step 7
Add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.
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Step 8
Slice the tortilla in half and serve with guacamole and coconut Greek yogurt.
Recipe: Simon Toohey
