Fry the pepper strips with the baby corn in two tablespoons of rapeseed oil, then remove from the pan.
Take vinegar, mustard, salt, pepper and oil to create a vinaigrette and pour it over the lettuce leaves.
Heat the rye wraps shortly in a pan without fat. Then spread the hummus on the wraps. Dispense the lettuce leaves on the wraps and then add the fried vegetables. Use a toothpick to create bags and decorate them on longish bowls.