Oven‑Baked Wraps

Ingredients

• 1 stalk leeks
• 250 g White cabbage
• 2 carrots
• 1 onion
• 150 g corn (canned; drained weight)
• 500 g ground beef
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Salt
• ground pepper
• Cayenne pepper
• 8 whole‑grain tortilla sheets
• 200 g Sour Cream
• 100 g grated Gruyère cheese
• 1 Avocado
• 300 g Yogurt (1.5% fat)
• 2 tbsp lemon juice
• Tabasco

Instructions

1. 1.

   Clean and wash the vegetables. Slice the leeks into rings, cut the cabbage into strips, dice the carrots into small cubes, peel and finely dice the onion, and drain the corn.

2. 2.

   Heat 2 tbsp olive oil in a pan. Brown the ground beef with the onions over medium heat for about 5–7 minutes. Add the carrots, cabbage, and broth; steam for 5 minutes. Add the leeks and corn, seasoning with salt, pepper, and cayenne pepper.

3. 3.

   Spread sour cream on the tortillas. Distribute the meat filling over them. Fold in two opposite sides about 3 cm wide, roll the tortillas lengthwise, then cut across again. Place the rolls open‑side up in a baking dish. Sprinkle with cheese and bake in a preheated oven at 200 °C (180 °C fan) 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, seasoning with salt, pepper, and Tabasco. Serve the oven wraps with the avocado sauce.