| Type | Per person |
|---|---|
| Energy | 570 kcal |
| Fat | 22 gr |
| of which saturated | 9 gr |
| Carbohydrates | 57 gr |
| of which sugars | 14 gr |
| Fibres | 20 gr |
| Protein | 27 gr |
| Salt | 2.21 gr |
Wrap with Mediterranean filling
Main course
2 persons
20 - 30 min
With seasonal products
350gr vegetables p.p.
Ingredients
2 persons
| 200 g string beans |
| 1 red pepper or yellow pepper |
| 1 clove of garlic |
| 1 tablespoon of olive oil |
| 75 g ready-to-eat cauliflower florets |
| 1/2 courgette |
| 1/2 tablespoon of Provencal herbs |
| 80 g fresh goat cheese |
| 1 shallot or 1/2 onion |
| 4 whole-wheat wraps |
| 150 g red kidney beans |
| 1 dl tomato passata |
Preparation
1. Wash the string beans. Cut the tips off the string beans and cut the beans diagonally into approximately 2 cm pieces.
2. Wash the courgette and pepper. Halve the pepper, remove seeds and cut the flesh into pieces.
3. Dice the courgette.
4. Peel the shallot or onion and chop finely.
5. Peel and slice the garlic clove.
6. Heat the olive oil in a frying pan. Gently fry the shallot or onion and garlic over a low heat until translucent. Add the string beans, courgette, pepper and cauliflower florets and stir-fry for about 4 minutes. Add the mixed herbs, tomato paste and drained kidney beans and simmer for 3-5 minutes. Stir the vegetables occasionally and let the liquid evaporate in the meantime.
7. Heat the wraps according to the instructions on the packet. Sprinkle them with the goat cheese and spoon the vegetables on top. Fold the bottom of the wraps over the filling and then fold the sides over each other. Wrap a napkin around it and put the wrap in a glass. Enjoy.
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