Spinach Tortilla Wrap
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 16.77 g | (17 %) | ||
| Fat | 25.78 g | (22 %) | ||
| Carbohydrates | 38.21 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.78 g | (29 %) |
| Vitamin A | 622.25 mg | (77,781 %) | ||
| Vitamin D | 2.68 μg | (13 %) | ||
| Vitamin E | 8.46 mg | (71 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 4.03 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 143.7 μg | (48 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 5.65 μg | (13 %) | ||
| Vitamin B₁₂ | 1.67 μg | (56 %) | ||
| Vitamin C | 35.94 mg | (38 %) | ||
| Potassium | 708.72 mg | (18 %) | ||
| Calcium | 129.72 mg | (13 %) | ||
| Magnesium | 98.46 mg | (33 %) | ||
| Iron | 3.61 mg | (24 %) | ||
| Iodine | 79.2 μg | (40 %) | ||
| Zinc | 1.56 mg | (20 %) | ||
| Saturated fatty acids | 4.17 g | |||
| Cholesterol | 238.88 mg |
Ingredients
- For the tortillas
- 6 ozs Whole wheat flour
- 1 pinch salt
- 1 Tbsp sunflower oil
- 3 Tbsps chopped Frozen spinach
- 3 Tbsps water
- For the filling
- 6 hardboiled eggs
- 6 ozs Arugula
- 14 ozs Tomatoes
- 10 ozs Daikon radish
- 5 Tbsps Mayonnaise
- 2 Tbsps Mustard
- 2 tsps Curry
- 1 tsp sweet ground paprika
- 2 tsps Black cumin seeds
Preparation steps
For the tortillas, mix flour with salt, oil, thawed spinach and water and knead to a smooth dough. Cover and let rest about 20 minutes.
Knead the prepared dough on a floured surface again, divide into 4 pieces and roll out thinly with a rolling pin into circular shapes about 25 cm / 10 inches. Cook in a dry frying pan until dark brown form on the cooked surface, then turn over and cook on the other side for about 1 minute. If the dough inflates, press with a spatula. Keep finished tortillas warm.
For the filling, rinse arugula, spin dry and chop.
Rinse the tomatoes, cut into quarters, remove seeds and cut into strips. Peel radish, rinse and grate coarsely. Mix arugula, tomatoes and radish strips together and season with salt and pepper.
Mix mayonnaise with mustard, curry and paprika. Peel eggs, chop and mix with the sauce.
Toast black cumin seeds in a dry frying pan until fragrant.
Divide the arugula-tomato mixture on the tortillas, top with the egg mixture and sprinkle with black cumin. Fold tortillas tightly over the ingredients and serve immediately.
