Crispy wrap parcels

Total time: 30m
Preparation Time: 30m

For 4 piece

Nutritional Information

Contains 426 Kcal, 23g Protein, 35g Carbohydrates, 19g Fat


  • Filling
  • 1 tomato
  • 0.5 red onion
  • 0.5 bunch coriander
  • 1 tin red kidney beans (approx. 215 g)
  • 1 tbsp preserved jalapeño peppers in slices
  • 100 g Cheddar
  • 150 g mozzarella
  • salt and pepper to taste
  • Wrap parcels
  • 5 wheat tortillas
  • Charcoal/gas/electric grill:
  • 1 lime
  • 0.5 bunch coriander

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  • Filling

    Dice the tomato, finely chop the onion. Rinse and drain the beans. Roughly chop the coriander and finely chop the jalapeños.
  • Cut the mozzarella into cubes, coarsely grate the cheese.
  • Mix the tomato with all the other ingredients up to and including the cheese, season.
  • Wrap parcels

    Cut one wheat tortilla into quarters. Spread the filling over the remaining 4 tortillas, leaving a border of approx. 3 cm all round.
  • Place one tortilla quarter on top of each filling, press down gently.
  • Fold in the edges.
  • Charcoal/gas/electric grill:

    Place the wraps (folded side down) on the grill, cover and cook over/on a low heat (approx. 180°C) for approx. 2 mins. on each side. Quarter the lime, tear off the coriander leaves. Serve the crispy wrap parcels with the lime wedges and coriander leaves.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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