| Type | Per person |
|---|---|
| Energy | 502 kcal |
| Fat | 17 gr |
| of which saturated | 4 gr |
| Carbohydrates | 46 gr |
| of which sugars | 8 gr |
| Fibres | 12 gr |
| Protein | 35 gr |
| Salt | 0.01 gr |
Chicken & veggie wraps
Lunch
20 - 30 min
With seasonal products
182gr vegetables p.p. & 5gr fruit p.p.
Ingredients
| 4 large whole-wheat wraps (approx. 60g each) |
| 150g redcurrants |
| 100g light cream cheese |
| 60g salad mix (washed) |
| 1 cucumber |
| 400g chicken (thigh) fillet or 100g unsalted nuts (such as walnuts) |
| 4 tbsp oil |
| 2 red peppers |
Preparation
- Wash the redcurrants. Keep 2 sprigs of redcurrants aside. Make the redcurrant cream cheese by adding the cream cheese with the redcurrants in the mincer until you have a reasonably smooth cream cheese. It's okay to leave some bits of the redcurrants in there.
- Wash the cucumber and pepper and cut into small pieces.
- Cut the chicken into small cubes. Heat oil in a pan. Fry the chicken for about 5 minutes until well cooked and browned all over.
- Take a wrap and spread the redcurrant cream cheese on it. In the version with chicken, divide the chicken over the wraps. If you prefer veg, put some chopped nuts on the cream cheese.
- Then divide lettuce, cucumber and sweet pepper over the middle of the wrap.
- Spread a few more redcurrants over the salad and roll the wrap into a nice roll. Cut the wrap in half and repeat with all the wraps.
Source: Berrybrothers
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Nutritional values
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