Mexican corn mushroom wrap

Mexican!! "Sombrero" ..... The moment my daughter opens her lunch box, the smile and joy on her face seeing a wrap is priceless, as its handy and easy to eat without any mess or no fork and spoon needed. These cheesy corn mushroom wrapped in a tortilla makes a healthy wholesome meal. Easy go to wraps are best to pack in a lunch box. We had tried  quesadillas with the same filling in a Mexican restaurant in Muscat, from then I just do my version of mushroom corn filling with some Mexican spices and use it in wraps, burritos, quesadillas etc.

Serves 4 people.

Ingredients:

 

• 5 whole wheat tortillas
• 1 cup sweetcorn ( frozen or fresh)
• 1 cup diced fresh button mushrooms
• 1 medium onion finely chopped
• 1 cup dices bell pepper
• 2 tbsp. of olive oil
• 1 tsp Paprika or chili powder
• 1 tsp coriander powder
• 1/4 tsp oregano
• 1/2 cup freshly shredded cheese
• 3 tbsp.  chopped coriander.
• salt and pepper as per taste. 

Method:

• Heat 2 tbsp. of olive oil in a sauté pan. Add onions and mushrooms, be patient as they turn brown then turn and sauté till its done.
• Add bell peppers and fry well
• Once they are done add all the spices paprika, coriander powder, oregano and sauté
• Add sweetcorn , salt and pepper and mix well
• Garnish with chopped coriander, the mixture is ready for filling.
• While the mixture is cooling down, heat a skillet, warm the tortillas and keep it aside.
• On a tortilla, spread the filling, sprinkle some cheese and wrap it tight.
• overwrap it with a butter paper and is ready to serve or pack.
• Serve along with some salsa and chili cheese dip.