Gratinated Tortilla Wraps

Ingredients

• 1 stalk leek
• 250 g White cabbage
• 2 carrots
• 1 onion
• 1 small can corn kernels
• 500 g mixed ground meat
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• Cayenne pepper
• 8 wheat tortillas (ready-made)
• 200 g Sour Cream
• 100 g grated Gruyère cheese
• 1 Avocado
• 300 g yogurt
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• Tabasco

Instructions

1. 1.

   Clean and wash the vegetables. Slice the leek into rings, cut the cabbage into strips. Dice the carrots into small cubes. Peel and finely dice the onion, then drain the corn.

2. 2.

   Brown the ground meat with onions in a pan using 2 tbsp hot oil until crumbly. Add carrots, cabbage and broth, simmer for 5 minutes. Add leek and corn and season with salt, pepper, cayenne pepper.

3. 3.

   Spread sour cream on the tortillas. Spread the meat filling over them. Fold two opposite sides about 3 cm wide, roll the tortillas lengthwise and then cut crosswise again. Place the tortillas with the opening facing up in a greased baking dish. Sprinkle with cheese and bake in a preheated oven at 200°C for about 10-12 minutes.

4. 4.

   Meanwhile halve the avocado, remove the pit and scoop out the flesh with a spoon. Blend the avocado, yogurt and lemon juice and season with salt, pepper and Tabasco.

5. 5.

   Serve the baked meat‑vegetable wraps with the avocado sauce.