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Vegetarian whole wheat wrap

Vegetarian whole wheat wrap

Preparation time:
15 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

442
Calories
63 g
Carbohydrates
22 g
Protein
6 g
Fat

Ingredients:

Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Iceberg lettuce (fresh)Iceberg lettuce (fresh)¼ (75 g)
Tortilla WrapsTortilla Wraps1 (63 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chives (fresh)Chives (fresh) ½ Tablespoon
Kidney beans (canned)Kidney beans (canned) 50 g
Lemon (fresh)Lemon (fresh)⅒ (1 g)
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 25 g
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 40 g

Preparation:

Step 1:
Peel and dice the onion. Clean and slice the mushrooms. Wash, quarter, seed and dice tomatoes. Bell pepper clean, wash and cut into cubes.
Step 2:
Rinse the beans in a sieve and drain them. Wash lettuce heart, clean, shake dry and cut leaves into strips.
Step 3:
Mix yogurt with lemon juice and chives, season with salt and pepper. Spread patties on work surface and top with prepared ingredients. Finally drizzle with yogurt and roll up.

Macronutrient distribution:

The recipe Vegetarian whole wheat wrap is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Sieve
Sieve
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