Stuffed tortilla
Fladenbrot-Tortillas (30 g, 18 cm Ø)
Ingredients · Servings 2
- 2 red bell peppers
- 4 sprigs of mint
- Salt
- 0.25 tsp Chili flakes
- 150 g More
- 1 organic lemon
- 4 flatbread tortillas
- 80 g baby leaf salad mix
- Pfeffer
- 4 tablespoons olive oil
Method · 20 min
- Clean the bell peppers and cut them into very thin rings. Pluck the mint leaves and cut them into fine strips. Mix both with a little salt and chili flakes, and knead lightly. Crumble the feta cheese and mix it into the bell peppers. Squeeze 2 tablespoons of juice from half a lemon, and cut the other half into wedges. Mix the bell pepper mixture with 1 teaspoon of lemon juice.
- Place the tortillas on a board. Spoon the filling onto the bottom halves and fold them over, then cut into quarters and press firmly to seal. Place the tortillas, seam-side up, in a wide-slot toaster. Toast on medium heat for 3-4 minutes until golden brown.
- Pick over the salad greens, wash if necessary, and spin dry. Mix the remaining lemon juice, a little salt, pepper, and 3 tablespoons of olive oil, then toss with the salad. Arrange with the tortilla breads and lemon wedges, and drizzle with the remaining olive oil before serving.
Tip: For extra protection, place the tortillas in heat-resistant toaster bags (available online). If you don't have a suitable toaster, you can fry the tortillas in a pan with 2-3 tablespoons of hot olive oil over medium heat until golden brown on both sides.
