- 2 red onions
- 2 cans lentils
- 150 grams sundried tomatoes
- 200 grams green olives (in lemon)
- 750 grams cabbage
- 100 grams cream cheese with garlic and herbs flavoring
- 8 tortilla wraps
- 175 grams grated Gouda jong cheese
Shred the onion. Rinse the lentils and drain in a colander. Drain the sun dried tomatoes. Save 2 tablespoons of the oil. Cut them into strips.
Heat 1 tablespoon of the tomato oil and fry the onions. Add the lentils and olives and cook stirring for 5 minutes. Add pepper and salt.
Cut the cabbage into strips. Heat the remaining tomato oil and fry the cabbage for 3 minutes. Then stir in the cream cheese, then add the lentils, olive and sun dried tomato mixture.
Warm the tortillas and rool them up