Are you inviting your friends or family for dinner soon? Then treat them to these tasty vegetable tortillas with crispy avocado, red cabbage salad and corn chipotle spread! Thanks to the Carrot Tortilla Wraps, you also get extra vegetables and fiber:a win-win!
Recipe credits:Santa Maria
For 4 persons
1 jar of Santa Maria Taco Sauce Mild
1 lime
120 g baby spinach
100 g radish
3 avocados
1 bag Santa Maria Crispy Chicken Seasoning Mix
1 package Santa Maria Carrot Tortilla Wrap Medium
1 tbsp oil
1 lime
½ red cabbage
½ green jalapeños
1 tsp salt
fresh coriander
120 g corn
1 tbsp (vegetable variation on) butter
1 tbsp chipotle paste
1 tbsp (vegan) mayonnaise
1. Preheat the oven to 220°C.
2. Cut the avocados into wedges and mix in a bowl with the oil and spice mix. Mix well but gently.
3. Divide the avocados over an oven dish, use some oil or baking paper. Roast the avocado for about 10 minutes until golden brown.
4. For the red cabbage salad, cut the red cabbage into fine strips with a mandoline or slice very thinly with a knife. In a bowl, combine with salt (to taste), lime juice, fresh cilantro, and chopped green jalapeños.
5. Make the corn &chipotle spread. Roast the corn in the (vegetable variation on) butter in a pan. Use medium heat until it is a nice golden brown. Lower the heat and add the chipotle paste and the (vegan) mayonnaise.
6. Cut the lime into wedges and the radish into strips. Place the baby spinach in a bowl.
7. Heat the vegetable tortillas according to the instructions on the package.
8. Fill the vegetable tortillas with the spread, the red cabbage salad and the crispy avocado. Garnish with the radish, baby spinach, some lime juice and taco sauce.
