Salad Wraps with Homemade Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 571.8 μg | (953 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,669 mg | (42 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 100 grams Whole wheat flour
- 2 tsps Baking powder
- 1 egg yolk
- salt
- 1 Tbsp olive oil
- 3 Tomatoes
- 1 bunch Arugula
- 1 onion
- 150 grams Feta
- 8 Lettuce
- 4 Tbsps Corn (canned)
- freshly ground peppers
- 150 grams Yogurt (0.1% fat)
- 1 tsp dried thyme
Preparation steps
For the tortillas: In a bowl, stir the flour with the baking powder, egg yolk, oil and 150 ml (approximately 1/2 cup) of water until a smooth dough is formed. Divide the dough into 4 portions and roll each portion to 20 cm (approximately 7 3/4 inch) in diameter. Bake each portion of dough and reserve in the oven to keep warm.
For the filling: Rinse, quarter, core and finely dice the tomatoes. Rinse the arugula, shake dry and chop. Peel and finely chop the onion. Cut half the feta cheese into cubes. Rinse the lettuce and spin dry. In a bowl, stir the tomatoes with the arugula, onion and corn. Season with salt and pepper to taste.
Mash the remaining feta cheese in a bowl. Stir in the yogurt and thyme until thoroughly combined.
For serving: Spread the feta-yogurt mixture on the tortillas and top with the lettuce leaves. Place the vegetables mixture on top leaving a 2 cm (approximately 3/4 inch) border free. Roll up the wraps, cut in half on a diagonal and serve.
