Coned wrap vegetable fingers

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Coned wrap vegetable fingers

Ingredients

  • 30 Ardo crispy vegetable fingers
  • 1 head yellow frisée
  • 200 g green beans
  • 200 g mini corn
  • 2 red onions
  • 100 g nuts
  • 10 wraps
  • 100 ml olive oil
  • 100 ml Greek yoghurt
  • 100 ml mayonnaise

Allergens

Preparation

  1. Shape the wraps into a cone, drizzle with a little olive oil and bake in the oven until crispy
  2. Briefly boil the beans and mini corn in salted water and leave to cool.
  3. Mix the Greek yoghurt with the mayonnaise and herb mix tartare, and season with salt and pepper.
  4. Mix the beans, mini corn, red onion and yellow frisé and season with olive oil, pepper and salt.
  5. Bake the vegetable fingers in the oven or fry in the deep fryer until crispy.
  6. Fill the crispy wraps with the mixed lettuce, arrange the vegetable fingers in the salad and top with the herb sauce and nuts.

Ardo products used in this recipe