Vegetable Wraps

Ingredients

• 2 tbsp olive oil
• 2 red bell peppers
• 2 yellow bell peppers
• 100 g corn flour
• 100 g wheat flour (plus extra for dusting)
• Salt
• 500 g tomatoes
• 30 g arugula (1 handful)
• 3 sprigs herbs (e.g., thyme, rosemary)
• 1 Garlic clove
• 1 Red Onion
• 2 tbsp lemon juice
• 2 tbsp vegetable broth (cold)
• Pepper

Instructions

1. 1.

   Brush a baking sheet with 1 tbsp oil. Wash, quarter, and clean the bell peppers, then place them skin side up on the sheet. Bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 10–15 minutes until the skins darken and blister. Remove, put into a freezer bag, and let cool slightly.

2. 2.

   While the peppers roast, mix the flour with 1 tsp salt and 125 ml lukewarm water to knead the tortilla dough; cover and rest for about 20 minutes.

3. 3.

   Meanwhile wash the tomatoes and cut them into wedges. Wash the arugula and dry it by spinning. Rinse the herbs, shake off excess moisture, and chop the stems into smaller pieces. Peel the garlic and finely mince it.

4. 4.

   Carefully peel the skins from the roasted peppers. Slice the pepper quarters lengthwise into strips. Peel the onion and cut it into strips as well.

5. 5.

   Combine the remaining olive oil with lemon juice, garlic, and broth; season with salt and pepper. Fold in the herbs and mix with the pepper strips and tomato wedges.

6. 6.

   Shape the dough into 8 equal balls and roll each on a floured surface into thin discs about 15 cm in diameter. Cook each disc in a non‑stick pan without oil for about 1 minute per side until lightly browned.

7. 7.

   Fill the tortilla discs with the vegetable mixture and arugula, then roll them up.