Wrap with Chili con Carne

Ingredients

• 150 g Whole wheat flour
• 1 tsp salt
• 3 tbsp Rapeseed oil
• 500 g tomatoes
• 2 red onions
• 1 clove garlic
• 300 g Ground Beef
• 1 red chili pepper
• 150 g canned kidney beans (drained weight)
• 1 tsp ground cumin
• pepper to taste
• 2 sprigs parsley
• 4 tbsp Sour cream
• 0.5 head iceberg lettuce
• 125 g canned corn (drained weight)
• 2 tbsp vinegar
• 3 tbsp olive oil

Instructions

1. 1.

   Mix flour with salt, 2 tbsp rapeseed oil and 50 ml water into a smooth dough; cover and let rest for about 20 minutes.

2. 2.

   Boil 250 g tomatoes briefly, cool, peel, quarter, core, and dice. Peel and finely dice the onions; peel and chop the garlic.

3. 3.

   Heat remaining rapeseed oil in a pan and quickly sauté onion cubes. Add ground beef and garlic, cooking until crumbly. Stir in tomato pieces and let simmer uncovered for about 15 minutes until thickened.

4. 4.

   Knead the prepared dough again on a floured surface, divide into four portions, roll each into a circle (≈25 cm diameter). Fry each side for about 1 minute in a non‑stirred pan until dark brown spots appear. When the dough puffs up, press it flat with a spatula and keep warm.

5. 5.

   Wash the chili pepper, slice lengthwise, deseed and chop. Drain kidney beans in a sieve. Add chili pieces and drained beans to the beef mixture, bring to a boil once, then season with cumin, salt, and pepper.

6. 6.

   Wash parsley, shake dry, chop, and mix with a little salt and sour cream.

7. 7.

   Clean and dry iceberg lettuce; tear into bite‑sized pieces. Slice remaining tomatoes. Drain corn.

8. 8.

   Whisk vinegar, olive oil, salt, and pepper to make a salad dressing, then toss the salad ingredients in it.

9. 9.

   Fill wraps with chili con carne, roll them up, add a dollop of parsley sour cream on top, and serve immediately with the dressed salad.