Wraps with Vegetable Filling
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tomatoes
- 1 yellow Bell pepper
- 1 stalk Celery
- 1 ripe Avocado
- 2 Tbsps lemon juice
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps chopped coriander or parsley
- salt
- ½ tsp Sambal oelek
- 4 prebaked Tortillas (approximately 16 cm in diameter)
- Fresh herbs (for garnish)
Preparation steps
1.
Rinse tomatoes, trip and chop. Rinse bell peppers, cut in half, remove seeds and finely chop. Rinse, trim and finely dice celery. Peel avocado, cut in half lengthwise and remove pit. Finely dice half the avacado and mash other half with a fork. Mix mashed avacado with 1 tablespoon lemon juice and yogurt. Mix avocado puree with avocado cubes, add diced vegetables and 2 tablespoons loose herb leaves. Season with salt, sambal oelek and remaining lemon juice.
2.
To serve, spread filling on the tortillas and roll up tortilla. Keep covered and cool until ready to serve. Diagonally cut rolls and garnish with the herb stalks.
