4
Wraps with veal schnitzel and kidney beans
0 - 30 minutes
veal schnitzel
*
pot-roasting
Preparation
Remove the meat from the refrigerator 30 minutes before cooking. Place the kidney beans in a sieve, rinse them cold and let them drain. Pat the schnitzels dry and cut them into thin strips. Heat the oil in a pan over high heat and fry the meat strips in it for about 4 minutes, while stirring. Remove the pan from the heat. Season with salt and paprika and stir in the kidney beans.
Cut the sheep cheese into cubes. Stir the cream cheese, mustard and milk together and add a little salt. Wash the radicchio, pat it dry and chop roughly. Wash the cucumber and cut it into slices and then into strips.
Heat the tortillas according to the instructions on the package and place them on the work surface. Brush with the cream cheese mixture (leave 2 cm free along the edge). Top them with radicchio, cucumber and the schnitzel bean mixture. Sprinkle the sheep cheese on top. Fold the sides of the tortillas inward and roll them over the filling.
Serve with a scoop of smetana if desired.
Ingredients:
- 150 g kidney beans (canned)
- 300 g veal schnitzel
- 1 - 2 tbsp oil
- salt
- ½ tsp paprika powder
- 100 g sheep cheese
- 250 g cream cheese
- 2 tbsp medium-sharp mustard
- 4 tbsp milk
- 8 leaves of radicchio
- 150 g cucumber
- possibly smetana (kind of thick crème fraîche)
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