High-Protein Wrap mit Kartoffelbasis, jamu:MAGIC & Chili-Kick

High-Protein Wrap with a potato base, jamu:MAGIC & chili kick

This hearty potato wrap with vegan mince filling is a creative and satisfying alternative to classic tortillas. The crispy baked potato base combined with savory vegan mince, fresh salad and creamy sauce makes for a balanced, aromatic dish. jamu:MAGIC and Keimkraft CHILI-KICK additionally provide valuable nutrients and make the wrap particularly flavorful.

Effect on the constitutions

Lung (Wind type): The warm, hearty potato base has a stabilizing effect and can soothe Lung, especially when the wrap is eaten fresh and warm.
Tripa (Fire type): The potatoes and fresh salad have a slightly cooling effect, while the chili kick in moderate amounts stimulates digestion without overheating too much.
Beken (Earth-Water type): The savory and slightly spicy filling can activate Beken and support digestion, especially when the wrap is combined with plenty of fresh vegetables.

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Produkte im Rezept

Split

Ingredients (for 2 wraps)

For the potato base

470 g raw potatoes, coarsely grated
2 free-range organic eggs
110 g spicy grated cheese of your choice
30 g onions, finely diced
Salt and pepper to taste
optional: a pinch of nutmeg

For the filling

180 g vegan mince (e.g. pea or soy-based)
2 ML jamu:MAGIC
50 g Greek yoghurt
1 tbsp Keimkraft Chili-Kick
1 clove of garlic, salt and pepper
20 g fried onions
Fresh lettuce (e.g. iceberg or romaine)

Preparation

Preheat the oven to 200 °C fan and line a baking tray with baking paper.
Gently squeeze the grated potatoes to remove excess moisture.
Mix the potatoes with the eggs, grated cheese, onions, salt, pepper and optional nutmeg.
Spread the mixture evenly on the baking paper to form a large flat circle or rectangle.
Bake in the oven for about 15–20 minutes, until the potato base is golden brown and firm.
Meanwhile, brown the vegan mince in a pan.
Season with 2 ML jamu:MAGIC salt and pepper and continue to cook briefly until everything is fragrant.
Let the baked potato base cool briefly so that it becomes firmer.
Then mix with the lettuce, vegan mince and sauce made from Greek yoghurt, a squeezed clove of garlic, salt & pepper, and top with fried onions.
Fold or roll up the wrap and enjoy immediately.