HP - Tangy Veggie Wrap
Servings: 2 servings
Calories: 601kcal
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Ingredients
- 4 tbsp sunflower seeds
- 4 small carrot (pre-grated or use a mini food processor to save time)
- 1 small red onion
- 1 bell pepper, red (or your favourite colour)
- 2 oz (60 g) spinach or similar
- 2 thumb (2 cm) ginger, fresh (grated)
- ¾ cup (170 g) low fat cottage cheese (use regular if you prefer)
- 2 tbsp (50 g) sour cream
- 2 tsp lemon zest
- 2 tbsp mustard (or try wasabi paste, but less!)
- 4 wraps (we like wholegrain)
- Salt and pepper to taste
Optional
- 1 cup (120 g) bean sprouts (they're really healthy! And they add a lovely crunch too)
Instructions
For the wrap:
- Roast the sunflower seeds in a pan without any oil/fat until golden brown.
- Peel and grate the carrots. Wash and dice the bell pepper (get rid of the seeds and white bits). The carrots are the biggest time-consumer here. To save time use pre-grated carrots or use a mini food processor to chop them up.
- Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.
For the dressing:
- Peel the ginger and grate it into a bowl. Add the cottage cheese, sour cream, lemon zest and mustard and mix it well.
- Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
- Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.
- Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
- Cut the wraps into halves and serve. Enjoy!
Video
Nutrition
Calories: 601kcal | Carbohydrates: 81g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 1770mg | Potassium: 1089mg | Fiber: 16g | Sugar: 22g | Vitamin A: 21372IU | Vitamin C: 108mg | Calcium: 353mg | Iron: 6mg