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Damhert Nutrition


Tortilla with vegan schnitzel, guacamole and Tagatesse

Label tagatesse
60 min



Peel the onion, first cut the onion in half, then into fine half-rings and put them in a scale.


Put the red wine vinegar and the same amount of water in a high small pan.Add the tagatesse and bring the mixture to a boil over medium heat.


Pour the hot mixture over the onions and cover the dish with a sheet of cling film.


Place the onions in the fridge and let them marinate for a whole day in the sweetened vinegar.Break the leaves of the lettuce and rinse them in cold water. Cut the tomatoes into pieces.


In the meantime, prepare the guacamole.Cut the ripe avocados in two. Remove the seed, cut the fruit into quarters and pull the skin off. Cut the flesh of the avocados into large pieces and put them in a mixing bowl. Use a fork to crush the pieces.Add carefully a pinch of cayenne pepper and some salt.Squeeze in the lime juice and pour in 1 tablespoon olive oil. Stir the preparation and set it aside.


Bake the schnitzel in a pan for 2 to 3 minutes with 1 tablespoon olive oil at a moderate temperature. Or heat the schnitzel in a preheated oven at 185 °C for 9 minutes.Cut the schnitzel into long strips or cubes.


Heat a pan over a low to medium heat and put in the wrap. Let them heat up for a moment. Place a warm wrap on a plate. Brush the tortilla with a layer of guacamole. Top it with crispy cabbage lettuce and tomato, followed by a few strips of chicken. Drain the marinated onion rings and arrange a portion on top.


Roll up the wrap. If necessary, use a little guacamole as an adhesive. Cut the wrap in half and serve the dish immediately.


  • 1 red oinon
  • 1 dl red wine vinegar
  • 4 tablespoon tagatesse sweetener
  • 2 ripe avocados
  • 1 lime
  • 1 pinch of cayenne pepper
  • 1 pinch of salt
  • 2 tablespoon damhert biofood olive oil
  • 1 cabbage lettuce
  • 1 tomato
  • 500 g damhert schnitzel vegan
  • 4 soft wraps

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