Fruity Chinese Cabbage Wraps
Fruity Chinese Cabbage Wraps - Crunchy vitamin power for snacking
Healthy, because
Even smarter
Nutritional values
The fruity wraps contain little fat, but plenty of vitamin C and fibre. This ensures good satiation and keeps the digestion going!
The wraps are ideal to take to work or school. Simply wrap them firmly in aluminium foil and place them in a bread box.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 81.5 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 Tortillas
- ½ medium-sized Napa cabbage (about 400 grams)
- 2 Oranges
- 4 dried Figs (about 75 grams)
- 1 oz Hazelnuts
- 1 Lime
- 7 ozs Yogurt (low-fat)
- 1 tsp honey
- salt
- peppers
Kitchen utensils
Preparation steps
Individually wrap each tortilla in aluminum foil and heat in preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 200°F/convection 175°F) until warm, about 10 minutes.
Meanwhile, halve cabbage, cut out core, quarter and cut into fine strips. Rinse and drain well in a sieve.
Peel oranges, removing all of the bitter white pith. Working over a bowl to capture the juices, cut between membranes to release whole segments. Squeeze membranes over bowl to extract as much juice as possible. Coarsely chop segments.
Remove the stems and finely chop figs, then mix with the orange juice.
Coarsely chop hazelnuts with a large knife and toast in a dry pan until golden brown.
Squeeze juice from the lime and mix the juice in a large bowl with the yogurt, honey and toasted hazelnuts. Season with salt and pepper. Mix in the cabbage, oranges and fig mixture.
Remove tortillas from foil and top each with cabbage salad, dividing evenly. Roll each tortilla into a tight log and cut in half diagonally. Secure with toothpicks and serve.
