Wrap with Turkey and Peanut Butter
Wrap with Turkey and Peanut Butter - Just good to eat - and perfect for breakfast!
Healthy, because
Even smarter
Nutritional values
The red pepper provides your child with a substantial portion of vitamin C for a strong immune system, while lean turkey breast provides protein, and peanut butter contains useful, unsaturated fatty acids.
Prepare these wraps for storage right away. Rolled up and wrapped in cling film, they will stay fresh in the refrigerator for about 2-3 days.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 37 mg |
Ingredients
- Ingredients
- 1 Tbsp Pastry flour
- 1 pinch salt
- ½ red Bell pepper
- 2 sheets Iceberg lettuce
- 1 Tbsp Peanut butter
- 1 Tbsp mild Red pepper (spread)
- 2 slices Smoked turkey breast
Kitchen utensils
Preparation steps
Whisk together the flour and salt in a bowl. Add 2 tablespoons of water and knead with the dough hook of a mixer to form a solid, pliable dough. Wrap in plastic wrap and let stand briefly.
Meanwhile, remove seeds from the bell pepper half, rinse and cut into thin strips.
Rinse the iceberg lettuce, spin dry and cut into strips.
Roll out the dough as thin as possible on a lightly floured surface with a rolling pin.
Heat a non-stick pan and bake flatbread on each side for 1-2 minutes. Immediately put on aluminum foil and roll once, so that the flatbread does not become brittle.
Unroll the flatbread and spread with peanut butter and the red pepper mix.
Layer with turkey breast, lettuce and pepper strips.
Roll up the flatbread, wrap in aluminum foil and slice in half before serving.
