Lactose Free Roast Beef Wraps
Lactose Free Roast Beef Wraps - Delicious flavorful lunch
Healthy, because
Even smarter
Nutritional values
Its bright color makes every dish a hit: we are talking about beets. The pigment betanin is considered an effective agent against inflammatory processes in the body. Beef serves in the diet as an excellent supplier of the vital vitamin B12 and thus contributes to a smoothly functioning metabolism.
The lactose-free wraps with beet hummus and beef are perfect to take with you and are therefore a great lunch on the go. For a meat-free version, you can replace the beef with thinly sliced tofu (e.g. smoked tofu).
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 ½ ozs Beets
- 5 Tbsps olive oil
- 1 garlic clove
- 10 ozs chickpeas (can; drained weight)
- 1 handful Arugula
- 1 Tbsp Tahini
- 1 Tbsp lemon juice
- salt
- peppers
- 4 Whole Grain Tortilla
- 8 ozs cooked Roast beef (in thin slices)
Kitchen utensils
Preparation steps
Clean, peel, and dice beet, place in a baking dish, and mix with 1 tbsp. oil. Cook beet in preheated oven at 180 °C / 350 °F for approx. 30 minutes.
Meanwhile, peel garlic, dice finely, rinse chickpeas and drain. Sort the arugula, wash and shake dry.
Puree beet with garlic, chickpeas, tahini, remaining oil, lemon juice, salt and pepper using a hand blender.
Spread hummus on tortillas, top with arugula and roast beef and roll up. Tie tightly with twine, place lactose-free wraps in a lunch box or wrap in greaseproof paper, and cut in half as desired before serving.
