of spinach leaves, washed and cooked (fresh or frozen)
of red pepper, grilled and pickled
of mushrooms, cleaned and sliced
of rapeseed oil
salt, pepper, nutmeg
fresh marjoram leaves
preparation time approx. 15 Min.
Fry the mushrooms in two tablespoons of rapeseed oil, season them with salt and pepper. Heat the spinach and season it with salt, pepper and spinach as well.
Drain the peppers, cut them sideways and fold them apart. Heat it shortly in the microwave.
Heat the rye wraps shortly in a pan without fat. Then sprinkle the wraps with the spinach. Spread the mushrooms and the peppers on top of them and roll the wraps. Cut them diagonally into pieces and sprinkle them with marjoram leaves.