Avocado, red onion and roasted buffalo wrap
Preparation
Mix the flour, salt and oat milk. Add the eggs and bake the tortillas. Peel and de-stone the avocado, then mash until smooth. Season with lime juice, chopped coriander, olive oil, salt and pepper and divide between the wraps. Sear the seasoned buffalo fillet strips on the Tepan cooktop, arrange on the mixed salad, slice the rolled wraps at an angle and serve. Buffalo meat contains above-average levels of iron, zinc, selenium and several vitamins. This makes it an ideal choice for athletes.
- 125 g spelt flour
- Salt
- 250 ml oat milk
- 2 eggs
- 2 avocados
- 1 lime, squeezed
- Coriander, chopped
- Olive oil
- Natural salt, cayenne pepper
- 400 g buffalo fillet, cut into strips
- 1 iceberg lettuce, sliced into strips
- 1 red onion, sliced into strips
- 100 g corn grains
- 2 tomatoes, sliced into rings
