Whole Wheat Vegetable Wraps
Healthy, because
Even smarter
Paprika brings vitamin C into this wraps recipe, which not only strengthens the immune system but also helps the body burn fat. The carrots are full of fibre, one of which is pectin, which is long lasting and good for digestion. The plant pigment beta-carotene makes the carrots beautifully orange and gives us a fresh complexion.
For a vegan version of the tortilla filling, replace the sour cream with hummus. For a small freshness kick fruit in the crunchy vegetable wrap. Grapes or also mango cubes fit the taste of the wraps recipe wonderfully.
Ingredients
- Ingredients
- 4 leaves Lettuce
- 2 carrots
- 2 medium-size Zucchini
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 5 scallions
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
- 4 Whole-wheat tortillas
- Chives (for garnish)
Preparation steps
Rinse lettuce leaves and pat dry. Grate carrots. Cut the zucchini in half lengthwise and cut into slices. Cut bell peppers in half, remove seeds and cut into narrow strips. Cut the spring onions into thin rings. Heat olive oil in a pan and saute carrots, zucchini, peppers and spring onions about 10 minutes. Season with salt and pepper and stir in the creme fraiche.
Warm the tortillas. Top each with a lettuce leaf and the vegetable mixture and roll up. Cut diagonally in half and tie with chives. Serve immediately.
