For the Filling:
- 1 Knorr Veggie Cook's Essentials Smoked Chilli & Tomato Vegan Stock Pot
- 250 ml water
- 1 tbsp olive oil
- 6 large portobello mushrooms sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 1 red onion sliced
To Build the Pockets:
- 8 large tortilla wraps
- 200 g grated cheddar
- 2 avocados diced
- 250 g orange tomatoes diced
- 1/2 a bunch of coriander
- 8 tbsp soured cream
Heat the olive oil in a large pan over a medium-high heat and saute the mushrooms, peppers and onion for 5 minutes until starting to soften.
Pour over the water and add in Knorr’s Smoked Chilli & Tomato Stock Pot. Cover and gently simmer for a further 10 minutes until the vegetables are soft and the stock has melted into a rich sauce.
Lay out a tortilla wrap and spoon over the cooked vegetable filling. Top with grated cheddar, diced avocado, diced tomatoes, a few torn coriander leaves and a dollop of soured cream.
Working clockwise, carefully fold your tortilla around the filling in 6 folds. You should have a neat parcel. Repeat with the rest of your ingredients.
Fry the pockets in a hot, dry pan for 2-3 minutes on each side. Allow to cool a little, then serve.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||829.792 kcal|
|Protein (g)||27.457 g|
|Sugar (g)||13.447 g|
|Fat (g)||45.684 g|
|Fibre (g)||12.195 g|
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