Crunchwrap

Ingredients

• 1 Red Onion
• 350 g white beans (drained weight; jar)
• 2 tbsp olive oil
• 1 tsp tomato paste
• 400 g diced tomatoes
• 1 pinch paprika powder
• 1 pinch turmeric powder
• 1 pinch chili powder
• 1 pinch dried herbs (e.g., oregano, thyme, marjoram)
• Salt
• Pepper
• 6 small lettuce leaves
• 4 small tortilla sheets
• 100 g shredded mozzarella

Instructions

1. 1.

   Peel the onion and dice it. Drain the beans, catch them in a sieve, and let them drain.

2. 2.

   Add olive oil to a pot and sauté the onions until translucent. Add tomato paste and roast briefly. Add diced tomatoes and white beans, season the sauce with spices, herbs, salt, and pepper, then simmer for 7–8 minutes over medium heat.

3. 3.

   Wash the lettuce and roughly chop it.

4. 4.

   Carefully cut the tortilla sheets in half. Place lettuce on the lower side and fill with tomato‑bean sauce. Top with shredded mozzarella. Finally place the upper tortilla sheet on top and press lightly.

5. 5.

   Place the tortilla wrap in a sandwich toaster and bake until golden brown and crispy.

6. 6.

   Cut the Crunchwrap in half and serve with additional salad and sauce as desired.