Chili Sin Carne mit Mince

Ingredients

For the Beef:
2 boxes of The Vegetarian Butcher Beef Strips
1 tbsp flour
4 tbsp oil for frying
½ tsp salt
½ tbsp cumin
½ tsp chili powder

For the Pico de Gallo:

Mix the following ingredients:
4 ripe tomatoes, deseeded and diced
1 red onion, diced
1 garlic clove, crushed or very finely sliced
Juice of ½ lime
Coarsely chopped coriander
Salt and pepper

For the Avocado cream:

Mash the following ingredients together with a fork (don’t mash to finely):
2 avocados
2 tbsp mayonnaise ( 100% vegan )
Juice of ½ lime
Salt and pepper

For the wraps:

12 small wraps (we prefer Corn Tortillas)
2 tbsp goji berries
4 sprigs of coriander to garnish

Preparation

Put the Beef Strips and the flour in a large bowl and mix well so Beef Strips are lightly coated in flour. This will give them an extra crispy crust. Fry the Beef Strips in the oil for about 4 minutes. To make sure all sides of the Beef Strips are cooked properly, fry the Beef Strips in 2 lots or in 2 pans. When they’re done put them in a bowl and sprinkle with salt and the spices and leave to cool.
Note: make sure that all Beef Strips are evenly seasoned and allowed to cool properly, so they remain crispy.

Be sure to have everything prepared in advance and at hand before you start. Dry fry the tortillas in a frying pan for about 30 seconds to heat them. Next build up your tortillas like on the photo; Brush each tortilla with some avocado cream, followed by the Beef Strips, Pico de Gallo, a couple of goji berries and a sprig of coriander.
Enjoy!