The Vegetarian Butcher Chilli Wraps
Here is a plant based version created with 'The Vegetarian Butcher' NoMince for the Chilli filling.
Vegan
Vegetarian
Plant Based
Autumn
Winter
Summer
Spring
Salads
Main courses
Ingredients
The Vegetarian Butcher Chilli Wraps
−
+
£3.07
For the chilli:
Knorr Chilli Sauce 2.2L
/l
1.0 l
0%
Olive oil
/ml
25.0 ml
0%
Red onions
/g
200.0 g
0%
Red peppers
/g
300.0 g
0%
Sweetcorn
/g
250.0 g
0%
Kidney beans canned in water
/g
200.0 g
0%
The Vegetarian Butcher NoMince 2kg
/g
800.0 g
0%
For the salsa:
Red onions
/g
100.0 g
0%
Tomatoes
/g
300.0 g
0%
Sliced Jalapenos in Brine (drained weight)
/g
75.0 g
0%
To cook and serve;
Vegan Cheese
/g
300.0 g
0%
/
For the chilli:
-
Knorr Chilli Sauce 2.2L 1.0 l
-
Olive oil 25.0 ml
-
Red onions 200.0 g
-
Red peppers 300.0 g
-
Sweetcorn 250.0 g
-
Kidney beans canned in water 200.0 g
For the salsa:
-
Red onions 100.0 g
-
Tomatoes 300.0 g
-
Sliced Jalapenos in Brine (drained weight) 75.0 g
To cook and serve;
-
Vegan Cheese 300.0 g
Preparation
-
For the chilli:
- In a large pan add finely diced red onions and sweat for 5 minutes. Add diced red pepper and ‘The Vegetarian Butcher’ NoMince, saute for a further 5 minutes.
- Add the sweetcorn, kidney beans, and KNORR Chilli Sauce, simmer for 8-10 minutes.
-
For the salsa:
- Dice tomatoes, red onions, jalapenos and mix with olive oil and KNORR professional paprika puree.
-
To cook and serve;
- Divide the Chilli over the tortilla’s top with some salsa and roll them up Transfer to a lined gastro tray.
- Sprinkle with grated vegan cheese.
- Bake for 15-20 minutes at 175c in combi oven.
- Serve with rest of salsa.
