Pancake Wraps with Carrots and Chive Spread

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Pancake Wraps with Carrots and Chive Spread
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
376
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie376 cal.(18 %)
Protein14 g(14 %)
Fat20 g(17 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A2.2 mg(275 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin K275.3 μg(459 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.4 mg(29 %)
Folate154 μg(51 %)
Pantothenic acid1.4 mg(23 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C29 mg(31 %)
Potassium1,249 mg(31 %)
Calcium174 mg(17 %)
Magnesium78 mg(26 %)
Iron2.8 mg(19 %)
Iodine17 μg(9 %)
Zinc2.4 mg(30 %)
Saturated fatty acids13 g
Uric acid66 mg
Cholesterol80 mg
Complete sugar12 g

Ingredients

for
4
For the dough
150 grams finely ground Wheat
½ tsp salt
120 milliliters milk
150 milliliters mineral water
1 egg
Fat (for baking)
For the filling
4 carrots (about 100 grams)
4 Lettuce
salt
100 grams cream cheese
3 Tbsps Yogurt (0.1% fat)
3 Tbsps scallions
1 tsp sharp Mustard
1 tsp lemon juice
peppers (freshly ground)
How healthy are the main ingredients?
cream cheeseMustardsalteggcarrotsalt

Preparation steps

1.

For the dough: Mix whole wheat flour with salt, milk and mineral water, cover and let rise for 30 minutes.

For the filling: Cut carrots lengthwise into quarters and braise in salted water until al dente. Remove any thick stems from lettuce leaves. Stir cream cheese together with yogurt until smooth and season with salt, chives, mustard, lemon juice and pepper.

2.

Heat oil in a pan and cook four pancakes on both sides. Cover each pancake with cream cheese spread, arrange lettuce leaves on top of spread, and place carrots in the middle.

3.

Flip the bottom edge of each pancake over the carrots and roll firmly from one side. Wrap in a paper napkin or hold and eat by hand.