At the moment I'm trying out all sorts of things you can put in burritos. As I'm a German potato, I couldn't miss out on the baked potato haha. In combination with a vegan hollandaise sauce, broccoli and chickpeas, this is a unique combination!
Cut the potatoes into small cubes. In a large bowl, mix the potato cubes with cornflour, smoked paprika, salt and a little oil until they are evenly coated.
Spread the seasoned potato cubes on a baking tray and bake in the oven at 200°C (fan oven) for 40 minutes until crispy and golden brown. Turn once in between.
Preparing hollandaise sauce
Peel and finely chop the onion and garlic. Melt the vegan butter in a pan over a medium heat.
Add the onion and garlic to the pan and fry until translucent.
Add the vegan cream, mustard, maple syrup and a pinch of salt. Stir well. Stir in the vegetable stock and bring the sauce to the boil briefly.
Wash the broccoli and divide into small florets. Add to the sauce together with the drained chickpeas. Simmer the sauce over a low heat for 5 minutes until the broccoli is soft.
Fill wraps
Spread the wraps out on a clean work surface. First sprinkle the vegan sprinkled cheese on each wrap.
Then spread the broccoli and chickpea mixture in hollandaise sauce evenly over the wraps.
Place the roasted potatoes on top. Garnish with vegan mayo and fresh, chopped parsley.
Roll up the wraps and fry
Roll up the wraps tightly, folding the sides inwards so that the filling does not fall out.
Heat a little oil in a pan and fry the burritos on both sides until golden brown.
Nutrition
Nutrition Facts
Potato burritos
Amount per Serving
Calories
530
% Daily Value*
Fat
26
g
40
%
Saturated Fat
9
g
56
%
Cholesterol
1
mg
0
%
Sodium
858
mg
37
%
Potassium
995
mg
28
%
Carbohydrates
68
g
23
%
Fiber
11
g
46
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
192
IU
4
%
Vitamin C
44
mg
53
%
Calcium
137
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
