Eigenschappen
Bereidingstijd: 25 min
Menugang: Hoofdgerecht
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- 3 stengels bleekselderij
- zout
- versgemalen peper
- 1 rode paprika
- 1 appel
- 1 blikje krab of 100 g krabsurimi
- 4 kleine wraptortillas
- 4 blaadjes krulsla of ijsbergsla
- 4 eetlepels crème fraîche of zure room
- 2 eetlepels fritessaus met 25 – 35% vet
- 1 theelepel honing
- 1 eetlepel dille
Bereidingswijze
Was de bleekselderij. Verdeel de stengels in stukken van circa 5 cm lengte.Snij de stukken bleekselderij vervolgens in repen.
Kook de repen bleekselderij circa 1 minuut in ruim kokend water met zout.Giet de reepjes af in een vergiet en spoel ze goed af onder koud stromend water.Laat goed uitlekken. Was de paprika, halveer deze, verwijder de zaden enzaadlijsten en snij de paprika in repen van circa 5 cm lengte. Was de appel,verwijder het klokhuis en snij de vrucht in reepjes. Laat de krab uitlekken ofde surimi eventueel ontdooien. Verdeel de surimi in lange smalle repen.
Verwarm de wraptortillas zoals aangegeven in de gebruiksaanwijzing op deverpakking. Leg op elke tortilla een blad sla en verdeel de bleekselderij,paprika, appel en krab of surimi over de tortilla’s. Rol de tortilla’s op.
Klop een dressing van de créme fraiche of zure room, de fritessaus, de honingen fijngeknipte dille. Breng de dressing op smaak met zout en peper. Serveer dedressing bij de gevulde tortilla’s.
Variatie: vervang de krab of surimi door blokjes gekookte ham of -vegetarisch – blokjes jong belegen kaas.
Dit gerecht bevat circa 125 gram groente en 50 gram fruit perpersoon.
Of roer de dressing door de bleekselderij, paprika, appel en krab of surimi en vul de tortillas met de salade.
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