Fish and Salad Wraps
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,771 mg | (44 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sheets Rice paper (approx. 22 cm | 9 inch)
- 1 ½ cups Cucumber (peeled, and cut into strips)
- 4 carrots (peeled and cut into matchsticks)
- 2 cups Lettuce (washed)
- 2 Avocados (pitted and cut into strips)
- 1 Red onion (finely sliced)
- 1 cup Silken tofu (cut into strips)
- 2 ½ cups Salmon (cut into strips)
- 2 Tbsps light soy sauce
Preparation steps
1.
Fill a flat bowl, slightly larger than the rice paper, with water. Place a kitchen towel next to the bowl and have a second towel at the ready. Dip the rice paper into the water one at a time and soak for about 1 minute, then carefully place on the kitchen towel and dab dry with the second towel.
2.
Place the prepared ingredients into the center of the rice paper. Drizzle soy sauce over the top, fold over the sides of the rice paper and roll up.
3.
Cut each roll into 3-4 cm pieces and arrange on a plate. Serve with dips.
