Gluten Free Tex-Mex Wrap


Preparation Time: 20 min
Cooking / Baking Time: 5 min
Difficulty: Easy
Servings: x 3


Schar Gluten Free Wraps
80 g corn 
60 g kidney beans
1 tbsp extra virgin olive oil  
250 g minced meat
1 onion
1 garlic
a pinch of salt 
a pinch of pepper
a pinch of chilli powder
90 g iceberg lettuce
50 g creme fraiche
4 tbsp chili sauce 
2 tbsp parsley


  • Pour the corn and red beans into a sieve and rinse under running water until the water runs clear. Drain them well.
  • Heat the oil in a deep frying pan and brown the ground beef over a high heat.
  • Peel the onion and garlic, chop them into small cubes and add them to the meat.
  • Season the meat with freshly ground pepper, salt and chili powder.
  • Continue cooking over a medium heat.
  • Add corn and beans to the meat. Chop the lettuce finely.
  • In a bowl, work the crème fraîche with the chili sauce.
  • Heat up a non-stick pan without adding fat, briefly warm the tortillas one at a time and arrange them on a plate.
  • Put a long strip of chopped lettuce in the centre of the tortillas, leaving a small margin on each side.
  • Spread the ground beef onto the tortillas and cover with the cream sauce of chili and crème fraîche.
  • Finely chop the parsley and sprinkle over the tortillas.
  • To keep the filling from spilling out, fold one side slightly over the filling and then roll the tortilla into an elongated roll.

Gluten Free, Wheat Free, No Eggs Added