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330 kcal
25 min.
Recipe for Vegetarian wrap with Asian-style soy cutlets
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330 kcal
1 kcal
330
13.0g
15.1g
35.0g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Water25× tablespoon (250 ml)
- Cabbage Chinese1× cup (110 g)
- Peppers capsicum red4× slice (60 g)
- Wholemeal tortilla wrap1× slice (40 g)
- Mango30 g
- Beansprouts mung1× tablespoon (15 g)
- Soy cutlets0.5× portion (12.5 g)
- Soy sauce1× tablespoon (10 g)
- Olive oil1× tablespoon (10 g)
- Sriracha sauce1× teaspoon (5 g)
- Bay leaf, dried1× leaf (2 g)
- Allspice, ground1× pinch (2 g)
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How to make Vegetarian wrap with Asian-style soy cutlets
1. Boil water in a pot with soy sauce, bay leaf, and allspice. Soak the soy cutlets in the mixture and leave them for 7 minutes.
2. Meanwhile, slice the bell pepper into strips, chop the cabbage, peel, and dice the mango.
3. Cut the soy cutlets into smaller pieces. Heat olive oil in a pan and sauté the cutlets with the sprouts for about 10 minutes.
4. Spread sriracha sauce on the tortilla. Lay the tortilla flat and make a cut from the center downward, creating a slit to fold the wrap easily.
5. In the bottom-right quarter, place the cabbage; in the top-right quarter, place the cutlets with the sprouts. Add the bell pepper to the top-left quarter and the mango to the bottom-left quarter.
6. Start folding the wrap from the quarter with the cabbage, layering the sections to form a "triangle."
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