Flatbread Wraps with Meat Filling

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Flatbread Wraps with Meat Filling
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
622
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie622 kcal(30 %)
Protein47.97 g(49 %)
Fat38.76 g(33 %)
Carbohydrates22.5 g(15 %)
Sugar added0 g(0 %)
Roughage1.91 g(6 %)
Vitamin A130.68 mg(16,335 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.41 mg(37 %)
Niacin16.36 mg(136 %)
Vitamin B₆0.32 mg(23 %)
Folate58.41 μg(19 %)
Pantothenic acid0.94 mg(16 %)
Biotin5.27 μg(12 %)
Vitamin B₁₂2.84 μg(95 %)
Vitamin C27.25 mg(29 %)
Potassium903.64 mg(23 %)
Calcium180.57 mg(18 %)
Magnesium58.97 mg(20 %)
Iron4.71 mg(31 %)
Zinc8.33 mg(104 %)
Saturated fatty acids11.74 g
Cholesterol167.58 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 ½ cups
lamb neck fillet (cut into bite-sized pieces)
¼ cup
4
tomatoes (sliced)
1
zucchini (halved and sliced finely)
½ cup
1 tablespoon
Mint sprig (to garnish)
4

Preparation steps

1.
Heat the olive oil in a large saucepan over a medium-high heat. Season the lamb and sear in batches if necessary until golden brown.
2.
Reduce the heat and add the courgettes, stirring well. Cover and cook for 5 minutes, stirring occasionally.
3.
Add the tomatoes and yoghurt as well as the lemon juice, remove the cover and cook for a further 2 minutes. Remove from the heat and season to taste.
4.
Lay the tortillas on a flat surface and spoon the filling into the centre. Fold the ends in towards the centre over the filling and roll into cones.
5.
Arrange on serving plates and garnish with mint sprigs.