Tortillas with ground beef and apple-cucumber salsa

Name: Tortillas with ground beef and apple-cucumber salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: modern

Hearty tortilla wraps with spiced ground beef and fresh apple-cucumber salsa – an easy recipe with a delicious twist!

Difficulty: easy

Preparation time: 15 min

Baking/cooking time: 15 min

Style: modern

Apple: Golden Delicious

Ingredients

For the apple-cucumber salsa:

1/2 Golden Delicious apple from Südtiroler Apfel PGI

1/2 mini salad cucumber

1/2 spring onion

1/2 green jalapeño

1/2 tbsp olive oil

1/2 tbsp apple balsamic vinegar

Salt

1/2 tsp chili flakes

For the tortilla wraps:

1/2 shallot

1/2 yellow bell pepper

1/2 tbsp olive oil

Salt

250 g ground beef

1 sprig fresh marjoram (or dried)

tortillas

¼ bunch chives

100 g crème fraîche

For the apple-cucumber salsa:

1 Golden Delicious apple from Südtiroler Apfel PGI

1 mini salad cucumber

1 spring onion

1 green jalapeño

1 tbsp olive oil

1 tbsp apple balsamic vinegar

Salt

1 tsp chili flakes

For the tortilla wraps:

1 shallot

1 yellow bell pepper

1 tbsp olive oil

Salt

500 g ground beef

2 sprigs fresh marjoram (or dried)

4 tortillas

½ bunch chives

200 g crème fraîche

For the apple-cucumber salsa:

2 Golden Delicious apples from Südtiroler Apfel PGI

2 mini salad cucumbers

2 springs onion

2 green jalapeños

2 tbsp olive oil

2 tbsp apple balsamic vinegar

Salt

2 tsp chili flakes

For the tortilla wraps:

2 shallots

2 yellow bell peppers

2 tbsp olive oil

Salt

1000 g ground beef

4 sprigs fresh marjoram (or dried)

8 tortillas

1 bunch chives

400 g crème fraîche

Preparation

Wash and dry the Golden Delicious apple from Südtiroler Apfel PGI, halve and dice it
Wash and halve the cucumber, remove the seeds and dice the flesh. Clean and finely slice the spring onion.
Wash and halve the jalapeño, remove seeds and finely chop. Combine all ingredients with olive oil and vinegar, season with salt and chili flakes.
Peel and finely chop the shallot. Clean and cut the bell pepper into thin strips.
Sauté the shallot in olive oil until translucent.
Add the bell pepper, season with salt and cook for about 5 minutes. Add ground beef and cook until crumbly. Add marjoram leaves and stir in. Season with salt and pepper.
Warm the tortillas briefly on both sides in a non-stick pan without oil.
Wash and finely slice the chives. Spread crème fraîche onto each tortilla, top with beef mixture and apple-cucumber salsa, sprinkle with chives and serve.