Beetroot Wraps

Ingredients

• 350 g ricotta
• Salz
• Pfeffer
• 1 reife Mango
• 4 Vollkorn-Tortillafladen (à ca. 20 cm Ø)
• 80 g Rucola (1 Bund)
• 2 Rote-Bete-Knollen (gegart)

Instructions

1. 1.

   Season the ricotta with salt and pepper.

2. 2.

   Peel the mango and slice it thinly, removing the core.

3. 3.

   Spread two-thirds of the ricotta mixture on a tortilla and top with mango slices.

4. 4.

   Wash, rinse, and dry the arugula, then distribute over the mango. Roughly grate the beetroot and scatter over the arugula, add the remaining ricotta and season with pepper.

5. 5.

   Roll the wraps tightly, cut diagonally in half, and wrap in butter paper.