Pulled veal wrap with rocket and Dijon mayonnaise

4
0 - 30 minutes
pulled veal

*
pot-roasting
285

Ingredients:

  • 300 g pulled veal

  • 1 tbsp butter
  • salt
  • freshly ground pepper
  • 1 bunch of rocket 

  • 4 tomatoes

  • 1 tbsp Dijon mustard
  • 3 tbsp mayonnaise

  • 1 dash lime juice
  • 4 wheat tortillas

Nutrition values

10
12
19

Preparation

Brown off the pulled veal in a little butter using a non-stick pan, allow to cool then season with salt and pepper. Wash the rocket, dry off and remove the ends of the stems.

Bring some water to the boil in a saucepan. Cut a cross into the tomato skin at the tip, and add to the boiling water briefly. Remove from pan and chill in iced water. Skin and quarter the tomatoes and remove the seed core. Next, dice the tomato flesh. Combine the mustard and mayonnaise with the lime juice and brush onto the wheat tortillas.

First, spread the rocket on top, followed by the pulled veal and finally the diced tomatoes. Roll the tortilla wraps up tight and serve immediately.

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