Pestonudeln mit Spinat

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients Wraps

4 Portionen

250 g
8 g
2 tea sp Flour
Baking powder
Sunflower oil

Ingredients Filling

4 Portionen

2
1
150 g
400 g
2 TL
3 Zehen
30 g
100 g Bell peppers
Zucchini
Tomaten
Peaches
Sojasauce
Knoblauch
Ingwer
Tofu or chickpeas

Ingredients Sauce

4 Portionen

200 g
2 TL
1
30 g (vegan) thick yoghurt
Geräuchertes Paprikapulver
Rote Chilischoten
Mint

Vorbereitung

1. Backofen auf 200°C vorheizen
2. Knoblauch und Ingwer fein hacken
3. Cut bell peppers, zucchini, tomatoes and peaches into small cubes
4. Cut red chilli pepper finely
5. Minze schneiden

Kochen

In a bowl, mix the flour, baking powder, sunflower oil, a sniff salt and 150ml lukewarm water

add some water when the dough feels too dry, add some flour when it feels too wet

Divide the dough into 6 balls, put them into plastic foil and lay them aside

Put some flour on the worksheet and roll the balls into round flat tortilla’s

turn the dough regularly when rolling out and sprinkle with flour each time to prevent it from sticking to the worksheet. Roll out the dough as thin as possible!

Bake the tortilla’s on a medium high fire ~1 min on each side

a side is done when bubbles appear

In another bowl, mix the red chilli pepper, mint and smoked paprika powder with the yoghurt

Sauté garlic and ginger in sunflower oil

Add the tomatoes, zucchini, bell peppers and tofu or chickpeas

~5 Min

Add the peaches and soy sauce

~2 Min

Let the veggie mixture cool slightly and fill the tortillas

Place the tortillas in the oven

~2 min at 200°C

Serve the tortilla wraps with the yoghurt sauce