Veggie Mexican Tortilla Wraps

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Veggie Mexican Tortilla Wraps
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein7.67 g(8 %)
Fat24.95 g(22 %)
Carbohydrates52.09 g(35 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A206.34 mg(25,793 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin5.92 mg(49 %)
Vitamin B₆0.56 mg(40 %)
Folate62.17 μg(21 %)
Pantothenic acid1.24 mg(21 %)
Biotin5.08 μg(11 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C137.47 mg(145 %)
Potassium813.3 mg(20 %)
Calcium166.4 mg(17 %)
Magnesium29.27 mg(10 %)
Iron2.51 mg(17 %)
Iodine2.69 μg(1 %)
Zinc0.87 mg(11 %)
Saturated fatty acids5.67 g
Cholesterol20 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
2
onions (sliced)
2
green peppers (sliced)
2
red peppers (sliced)
1
red chile pepper (seeded and sliced)
4
Portobello Mushroom (peeled and sliced)
2
Vine tomatoes (cored, seeded, and diced)
2 teaspoons
1 teaspoon
ground Cumin
1 teaspoon
ground cilantro
1
Cilantro (chopped)
½ cup
½ teaspoon
smoked paprika
4
large gluten-free wraps
freshly ground Black pepper

Preparation steps

1.
Heat the oil in a large frying pan set over a moderate heat until hot.
2.
Add all of the vegetables, except for the tomato, adding the chilli and a pinch of salt. Fry for 7-8 minutes, tossing occasionally until golden.
3.
Sprinkle over the ground spices and add a couple of tablespoons of warm water. Continue to cook for 3-4 minutes, stirring occasionally.
4.
Stir through the chopped coriander and tomatoes. Season to taste with salt and pepper.
5.
Warm the tortillas in a dry frying pan set over a low heat. Fill with the vegetables and fold.
6.
Garnish with a drizzle of sour cream and a pinch of smoked paprika before serving.