Tortillas with Mushrooms, Apples and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 125.5 μg | (209 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 bunch Arugula
- 1 Apple
- 3 Tbsps Sour cream
- 2 Tbsps lemon juice
- 1 garlic clove
- salt
- freshly ground peppers
- 80 grams Pastry flour
- 1 pinch salt
- 2 Tbsps olive oil
- 200 grams button Mushroom
Preparation steps
For the tortillas, combine the flour with the salt in a bowl and mix with 50 ml of water (approximately 1/5 cup). Mix together and knead with your hands until smooth. Leave to rest for 15 minutes.
Divide the dough into 4 equal portions and roll out on a floured surface into flat circles of about 15 cm (approximately 6 inches).
Toast the tortillas in a non-stick pan on both sides for about 1 minute, until they form dark brown spots. Keep warm.
Rinse and trim the arugula. Rinse and halve the apples, remove the seeds and cut into small pieces.
Set half the arugula and apples aside.
For the dressing, combine the sour cream with 1 tablespoon of lemon juice and the crushed garlic. Season with salt, pepper and cayenne.
Trim the mushrooms, cut in half and sauté in a roasting pan for about 3 minutes in the remaining lemon juice. Season with salt and pepper.
Brush the warm tortillas with the sour cream mixture and distribute the arugula, apples and mushrooms on top. Roll up the tortillas and cut in half diagonally.
Serve the tortillas arranged on plates alongside the remaining arugula and apple pieces.
