Vegetable Wraps
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 77.1 μg | (129 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 264 mg | (278 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tomatoes
- 2 Avocados
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Bell pepper (red and green)
- 150 grams Hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 1 handful parsley
Preparation steps
1.
For salad, rinse tomatoes, core and cut into wedges. Peel avocados, cut in half, remove pits and cut into slices. Mix lemon juice with vinegar, 3 tablespoons oil, salt and pepper, tomato and avocado. Let sit.
2.
Rinse bell peppers, cut in half, clean and cut into fine strips. Cut pumpkin flesh into narrow columns. Peel onion and garlic. Chop garlic finely and cut onion into strips. Rinse parsley, shake dry, pluck off leaves and chop finely. Place all vegetables in a hot pan with remaining oil and sauté 5 to 6 minutes until done, stirring occasionally. Stir in parsley and season with salt and pepper to taste.
3.
Warm tortillas, fill with sautéed vegetables, roll up and serve with salad.
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