Parsnip and Pumpkin Wraps

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Parsnip and Pumpkin Wraps
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 cal.(23 %)
Protein11 g(11 %)
Fat30 g(26 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.5 mg(29 %)
Vitamin K10.6 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate105 μg(35 %)
Pantothenic acid1 mg(17 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C25 mg(26 %)
Potassium851 mg(21 %)
Calcium127 mg(13 %)
Magnesium45 mg(15 %)
Iron2 mg(13 %)
Iodine18 μg(9 %)
Zinc1.4 mg(18 %)
Saturated fatty acids13.2 g
Uric acid55 mg
Cholesterol55 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Pumpkincream cheeseMayonnaiseolive oilgingerParsnip

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.