Wrap with Salad Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the tortillas
- 175 grams all-purpose flour
- 1 tsp salt
- 2 Tbsps sunflower oil
- 50 milliliters warm water
- Pastry flour (to roll out)
- For the filling
- 2 scoops Mozzarella (125 grams)
- 400 grams Tomatoes
- 1 bunch Arugula
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- salt
- peppers
- 1 Tbsp Pine nuts
- Parmesan (solid)
Preparation steps
Mix both flours in a bowl with the salt. Add oil and water and first, then knead with the hands. Mix with hands until it forms a smooth dough, cover and let rest for 20 minutes. Then knead again and divide into 4 portions.
Place 1 piece of dough on a floured surface and roll out into a thin tortilla of about 26 cm (approximately 10 inches). Heat a pan without oil. Cook the tortillas sequentially over medium heat on each side for about 1 minute.
Once the tortilla inflates, press down the dough slightly so that the tortilla is flattened evenly. The tortilla should have some brown spots.
Keep the finished tortilla in the warm oven.
Drain mozzarella and cut into small cubes. Rinse the tomatoes and cut into quarters, remove seeds and cut into small cubes.
Rinse arugula, shake dry and cut into smaller pieces.
Mix the vinegar and olive oil and season with salt and pepper. Mix mozzarella and tomatoes with arugula and marinade.
Roast the pine nuts in a dry pan. Add pine nuts to the tomato and mozzarella mixture. Spread the tomato and mozzarella mixture on the tortillas, roll up and serve garnished with a little parmesan.
