Lamb, Corn and Avocado Wraps
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
732
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 43.48 g | (44 %) | ||
| Fat | 42.32 g | (36 %) | ||
| Carbohydrates | 50.7 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.76 g | (36 %) |
more nutritional values
| Vitamin A | 393.62 mg | (49,203 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 4.01 mg | (33 %) | ||
| Vitamin B₁ | 0.56 mg | (56 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 19.08 mg | (159 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 254.46 μg | (85 %) | ||
| Pantothenic acid | 2.14 mg | (36 %) | ||
| Biotin | 18.65 μg | (41 %) | ||
| Vitamin B₁₂ | 3.01 μg | (100 %) | ||
| Vitamin C | 38.46 mg | (40 %) | ||
| Potassium | 1,669.63 mg | (42 %) | ||
| Calcium | 214.45 mg | (21 %) | ||
| Magnesium | 104.02 mg | (35 %) | ||
| Iron | 6.54 mg | (44 %) | ||
| Iodine | 18.47 μg | (9 %) | ||
| Zinc | 7.48 mg | (94 %) | ||
| Saturated fatty acids | 9.82 g | |||
| Cholesterol | 108.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tomatoes
- 4 sheets Iceberg lettuce
- 150 grams Corn kernel (canned)
- 1 Avocado
- 1 Tbsp lemon juice
- 4 Lamb fillets (each about 100 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 Whole-wheat tortillas
- 4 Tbsps Mayonnaise
- 2 Tbsps finely chopped cilantro
Preparation steps
1.
Rinse the tomatoes, quarter, remove seeds and dice. Rinse lettuce leaves and drain well. Drain corn. Halve the avocado lengthwise, remove pit and cut into wedges. Drizzle with lemon juice.
2.
Rinse the lamb and pat dry. Season with salt and pepper to taste. Heat the oil in a skillet. Add the lamb and sear until golden on all sides, but pink in the middle, about 5-6 minutes.
3.
Warm the tortillas in a dry skillet. Remove from skillet and spread with mayonnaise. Top each tortilla with lettuce, tomatoes, corn, lamb and cilantro. Season with salt and pepper to taste. Roll the wrap up and cut in half.
4.
Serve in parchment paper if desired.
