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La Fajitaff

La Fajitaff

4

Easy

25 mn +3 mn cooking

Ingredients

  • 4 wraps
  • 2 Pâté Hénaff 154g
  • 1 leek
  • 6 button mushrooms
  • 1 ripe avocado
  • 1 clementine in season
  • 2 shallots
  • 2 tbsp. tomato pulp
  • 3 tbsp. olive oil
  • 20g butter
  • 1 tbsp. heavy cream
  • salad leaves
  • 40g grated Emmental cheese

Preparation

  1. Mince shallots and leek
  2. Heat half the oil and butter
  3. Add your vegetables and cook, stirring, for about 3 minutes.
  4. Add tomato pulp, sliced mushrooms and clementine juice, season.
  5. Cover and simmer for a further 3 minutes, stirring in the cream at the last moment.
  6. Mash the avocado, chop the salad and slice the Hénaff pâté.
  7. Slice the wrap from the center outwards, do not overload it and fold it.
  8. Brown the 2 sides of the wrap in a frying pan with the remaining fat.
  9. Bake at 210° (th.7) for 3 min.

Product used

Pâté Hénaff
Organic Pâté Hénaff
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