Burrito With Naan Bread
Zofia
Don't shy away from adding too many spices and herbs, Mexican cuisine is always spiced!
People: 1
27 min

Ingredients

40 grams
Almonds
0.5
Avocado
0.5 handful
Black Olives
50 grams
Iceberg Lettuce
30 grams
Mushrooms
1
Naan Bread
2 tbsp
Olive Oil
1
Pickles
0.5
Red Onion
30 grams
Spinach
25 grams
Sun-Dried Tomato
0.5
Tomatoes

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Wash and cut your iceberg lettuce, Mushrooms and tomatoes so that they all are a similar size.
  2. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your red onion.

Heating Steps

  1. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan, add red onion, and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Mushrooms to your pan and fry for 10 minutes, stirring occasionally.Finally, add Spinach and Tomatoes and fry for 5 extra minutes.

Finishing Touches

  1. Add your heated ingredients to the wrap.