Vegan Tortilla Wrap with Fillet Pieces
Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven 2 Step
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Spatula
- Plate
Ingredients
- 800 g GARDEN GOURMET® Vegan Fillet Pieces
- 800 g Romaine lettuce
- 720 g Aubergine Eggplant
- 680 g Tomatoes
- 480 g Courgette Zucchini
- 400 g Crushed garlic
- 150 g Vegan Light Mayonnaise
- 30 g Thyme
- 100 ml Olive oil
- 20 ml Lemon juice
- 10 g Tortilla wrap
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