Wraps with Lupine Fillet, Sprouts and Pea Puree

Ingredients

• 200 g peas (frozen)
• 40 ml soy cream
• 1 tbsp freshly chopped mint
• Salt
• black pepper (freshly ground)
• 1 red bell pepper
• 2 Spring Onions
• 1 handful sprouts (e.g., alfalfa)
• 4 tortilla flatbreads
• 200 g lupine fillet
• 1 tbsp plant oil

Instructions

1. 1.

   Cook the peas in boiling salted water for about 5 minutes. Drain, let cool slightly and blend with soy cream. Fold in mint and season with salt and pepper.

2. 2.

   Wash the bell pepper, halve it, remove seeds and white membranes, then slice into thin strips. Trim spring onions and cut into thin rings. Rinse sprouts under hot running water in a sieve and drain well. Warm tortillas in a dry pan for about 30 seconds on each side. Slice lupine fillet into thin strips and sauté in hot oil for about 2 minutes, turning occasionally.

3. 3.

   Spread pea puree onto tortillas, top with bell pepper strips, lupine fillet, spring onions and sprouts, then roll up.