Preparation time: 15 minutes
Ingredients for 2 wraps:
2 Wheat or corn tortillas
6 tablespoons of Carrots & Wakame Sea Caviar
1 good handful of fresh spinach
1 small branch of kale 100 g of mushrooms 100 g of tempeh
Steam the spinach. Slice the kale. Reserve.
Cut the mushrooms into strips then cook them in a frying pan without fat. Season with salt and reserve.
In the same hot pan, drizzle with olive oil and sear the tempeh. Add the soy sauce, curry, sesame seeds and pepper. Cook over low heat for 3 minutes.
Cut out a radius of wraps. That is, cut across the diameter, stopping in the middle of the tortilla. For mounting : - on one quarter of the wraps: spread the Carrots & Wakame Sea Caviar - on the second quarter: spinach, kale and mushrooms - on the third quarter: pieces of tempeh - on the last quarter: the mozzarela slices Fold from quarter to quarter while rolling clockwise to make a triangle.
Heat a little olive oil in a pan and place the Carotts & Wakamé Sea Caviar Wrap. Cook for about 2 minutes on each side.
Recipe made by Maud Vatinel, La Baroudeuse culinaire, to find on her Blog.