Pork Wraps with Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 303 μg | (505 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,999 mg | (50 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Avocados
- 1 Lime (juice)
- 1 Tomato
- salt
- freshly ground peppers
- 4 Lettuce
- 1 handful cilantro
- 1 big red chili pepper
- 60 grams Nacho
- 4 thin Pork cutlets about 150 grams (approximately 5 ounces)
- 2 Tbsps Cornmeal
- 1 egg
- 4 Tbsps Corn oil
- 4 Sandwich wraps (finished product)
- Lime wedge
Preparation steps
Halve the acovados, remove the pits and remove the flesh from the shells. Mix with a little lime juice and puree or mash finely with a fork. Rinse and halve the tomatoes, scrape out the seeds, remove the stalk and dice the pulp as small as possible. Add the tomatoes to the avocados and season with salt, pepper and lime juice.
Rinse the lettuce and cilantro and shake dry. Slit the chili pepper lengthwise, scrape out the seeds and cut into thin rings.
Place the nachos in a freezer bag and crumble with the rolling pin to fine crumbs. Sprinkle onto a plate.
Rinse the meat, pat dry and season with salt and pepper. Dip in cornmeal and tap off any excess. Beat the egg on a flat plate. Dip the cornmeal-dipped pork into the egg, then dip into the nacho crumbs, pressing well. Heat the oil and fry the pork 5-6 minutes on each side until golden brown.
Fry the wraps on a grill pan for 1-2 minutes per side to toast them.
Let the finished pork rest, then cut into strips. For each wrap, use 1-2 lettuce leaves, a pork strip, chili pepper rings and cilantro. Roll up and drizzle with the avocado and some lime juice.
