Beetroot and Ricotta Wraps

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Beetroot and Ricotta Wraps
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
530
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie530 cal.(25 %)
Protein18 g(18 %)
Fat22 g(19 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K20.9 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.4 mg(29 %)
Folate163 μg(54 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C84 mg(88 %)
Potassium952 mg(24 %)
Calcium367 mg(37 %)
Magnesium82 mg(27 %)
Iron2.3 mg(15 %)
Iodine39 μg(20 %)
Zinc0.8 mg(10 %)
Saturated fatty acids12.7 g
Uric acid47 mg
Cholesterol77 mg
Complete sugar36 g

Ingredients

for
4
Ingredients
2 Beets (vacuum packed)
2 ripe Mangoes
9 ozs young Spinach
2 ¼ cups Ricotta cheese
salt
peppers
4 large Tortillas
How healthy are the main ingredients?
Ricotta cheeseSpinachMangosalt

Preparation steps

1.
Season the ricotta with salt and pepper. Peel the mangos and cut the flesh away from the stone in thin slices.
2.
Spread the tortillas with 2/3 of the ricotta and cover with the mango slices.
3.
Wash and sort the spinach, shake dry and lay on top of the mango slices. Coarsely grate the beetroot, scatter over the spinach and spread the rest of the ricotta on top. Season with a little pepper. Roll up firmly, cut in half at an angle, wrap in paper and serve.

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