Spinach Wrap with Ham
Healthy, because
Even smarter
Nutritional values
The turkey meat is very satisfying and supplies the muscles with plenty of protein. Vitamin A from the spinach improves vision and makes the skin radiant, while the zinc in spinach helps regulate many metabolic mechanisms and supports immune system health.
Serve this wrap with healthier fresh fries: simply peel potatoes, cut them into sticks and mix them with some olive oil and salt. Cook them in the oven on a baking tray and serve warm.
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 587 μg | (978 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 2,142 mg | (54 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the wrap
- 9 ozs Pastry flour (all purpose)
- 2 tsps salt
- 4 Tbsps sunflower oil
- 4 Tbsps water
- 2 ozs Frozen spinach (chopped)
- Pastry flour (for dusting)
- For the filling
- 8 green Lettuce
- 7 ozs Turkey ham
- 12 Tomatoes
Preparation steps
Preheat oven to 175°F.
For the wrap: Mix flour in bowl with salt. Add oil, water and thawed and well-drained spinach. Mix with kneading hook of hand mixer then knead with hands until smooth. Cover dough and let rise 20 minutes.
Knead the dough again and divide into 4 pieces. Shape dough pieces into balls and roll out on floured work surface to form thin tortillas about 10 inches in diameter.
Heat frying pan and fry tortillas one at a time over medium heat for about 1 minute on each side. Once tortilla inflates, press dough down gently so tortilla bakes evenly. Tortillas should develop brown spots. Transfer finished tortillas onto damp cloth, wrap in aluminum foil and keep warm in oven.
For the filling: Cover tortillas with lettuce leaves, slices of ham and tomato slices. Roll wraps as firmly as possible, cut in middle and serve with fries as desired.
