Beetroot and Ricotta Wraps
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
