Pancake Wraps with Carrots and Chive Spread
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 275.3 μg | (459 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
