Wraps with Smoked Trout and Avocado
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 127.9 μg | (213 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 2,604 mg | (65 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 527 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tomato-flavored Tortillas
- 250 grams smoked trout
- 1 can Borlotti bean (drained, 250 grams or approximately 9 oz)
- 1 tsp Cumin
- ½ Coriander
- 2 Avocados
- 2 Tbsps lemon juice
- 1 green chili pepper (chopped)
- 1 red onion (finely diced)
- 2 Celery
- salt
- freshly ground peppers
Preparation steps
1.
Drain beans, reserving the liquid and rinse.
2.
Toast the cumin and coriander in a dry pan and then crush in a mortar. Combine spices with the beans and 3 tablespoons of the reserved liquid, and puree. Season with salt and pepper.
3.
Peel avocados, cut in half, remove pit and puree with lemon juice.
4.
Rinse and trim the celery and cut into thin slices. Mix onion and chile (holding aside 1 tablespoon for garnish) with the avocado cream and season with salt and pepper.
5.
Heat the tortillas according to package directions. Spread some bean puree on the tortillas, divide pieces of the trout fillets among each and spread avocado cream on top. Serve the rolls sprinkled with fresh chile and diced onion.
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