Beef Wraps with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the salsa
- 3 Tomatoes
- 1 stalk Celery
- 4 scallions
- 1 red chili pepper
- 1 Lime (juice)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps minced cilantro
- For the wraps
- 500 grams Beef fillet
- 1 red paprika
- 1 yellow paprika
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- ground Cumin
- ground cilantro
- 4 Tortillas
- 1 Tbsp Barbecue sauce
Preparation steps
For the salsa, blanch the tomatoes, peel, remove the tough stalk and dice. Rinse and trim the celery and cut into thin rings. Rinse and trim the scallions, and cut into thin rings. Rinse the chile, cut in half lengthwise, remove the seeds and chop. Combine all ingredients in a bowl. Add the lime juice and oil and season with salt, pepper, and sugar. Sprinkle with cilantro leaves.
For the wraps, rinse the beef, pat dry and cut into strips. Rinse the bell peppers, cut in half, remove seeds and cut into strips. Peel the onion and cut into strips.
Heat the olive oil in a pan. Brown the beef, onions, and peppers over medium heat for 2-3 minutes. Season with salt, pepper, cumin, and coriander.
Heat the tortillas in another (dry) pan briefly.
Mix the barbecue sauce and 2-3 tablespoons of salsa into the meat mixture. Arrange the meat on the tortillas and serve with remaining salsa and lime wedges.
