Low-Cal Fingerfood

Vegetarian Wraps with Halloumi

and Bell Peppers
5
Average: 5 (3 votes)
(3 votes)
Vegetarian Wraps with Halloumi
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
450
calories
Calories

Healthy, because

Even smarter

Nutritional values

Spinach is very rich in vitamin C and B9, which is better known as folate. This mineral is involved in many metabolic processes. 

These wraps taste even better with homemade pesto. 

1 serving contains
(Percentage of daily recommendation)
Calorie450 cal.(21 %)
Protein17 g(17 %)
Fat30 g(26 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.8 mg(32 %)
Vitamin K19 μg(32 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate42 μg(14 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C61 mg(64 %)
Potassium277 mg(7 %)
Calcium582 mg(58 %)
Magnesium41 mg(14 %)
Iron1.4 mg(9 %)
Iodine17 μg(9 %)
Zinc2.8 mg(35 %)
Saturated fatty acids11.4 g
Uric acid11 mg
Cholesterol33 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 Red Bell pepper
5 ozs Halloumi cheese
2 Tbsps olive oil
3 ozs fresh Baby spinach
4 Sandwich wraps (about 8)
4 Tbsps Basil pesto (from a jar)
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilsalt

Preparation steps

1.

Preheat the oven to 475°F.

2.

Rinse the bell pepper, cut in half, remove seeds and white ribs and place skin-side up on a parchment paper-lined baking sheet. Bake in preheated oven until the skin blisters and starts to turn black. Remove, cover with a damp kitchen towel and let stand briefly. Then remove skins and cut flesh into strips.

3.

Cut cheese into 1/2 inch slices and cook on both sides in a hot pan with 2 tablespoons oil until golden brown, about 3 minutes. Remove, drain on paper towels, and cut into strips.

4.

Rinse the spinach, trim and spin dry.

5.

Heat the sandwich wraps slightly, brush with a little pesto and cover with the spinach leaves, bell pepper strips and cheese. Season with salt and pepper, turn opposite sides in and roll tightly. Cut in half and serve wrapped in napkins.