Parsnip and Pumpkin Wraps
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Parsnips (approximately equal in size)
- 2 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- salt
- cracked peppers
- 200 grams Pumpkin
- 1 tsp freshly grated ginger
- 2 Tbsps Mayonnaise
- ½ tsp Curry powder
- 4 Tortillas
- 150 grams cream cheese
- ½ Iceberg lettuce
Preparation steps
1.
Rinse and peel parsnips, cut into quarters lengthwise and sauté until golden brown in 1 tablespoon oil. Deglaze the pan with 1 tablespoon balsamic vinegar and season with salt and pepper.
2.
Peel the pumpkin, remove seeds and pulp and chop. Mix with ginger, mayonnaise, and curry, and season with salt and pepper.
3.
Warm the tortillas in a pan and spread with cream cheese.
4.
Rinse iceberg leaves, dry, and cut into 1 ½ cm (approximately 1/2 inch) wide strips. Season with olive oil and vinegar, salt and pepper and distribute on tortillas. Place parsnip and pumpkin on top.
5.
Turn tortilla edges inward on two opposite sides. Roll the tortillas up with light pressure and cut diagonally in half.
