Rainbow tortilla wraps
Recreate this rainbow tortilla wrap recipe with the kids, then pat yourself on the back for getting them to eat butternut squash, beetroot and spinach in one meal. Brightly coloured with natural pureed veg, we love wrapping these around a juicy chicken salad or falafel and houmous
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READY IN1 hour 45 minutes
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COOKING TIME1 hour 5 minutes
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PREP TIME40 minutes
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MAKES12 tortilla wraps
彩虹玉米饼包裹
与孩子一起重新创建这个彩虹玉米饼包装食谱，然后在背上拍摄自己，让他们一顿饭吃胡桃南瓜，甜菜根和菠菜。用天然纯熟的蔬菜色泽鲜艳，我们喜欢将这些围绕着一个多汁的鸡肉沙拉或沙拉和沙拉
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准备1小时45分钟
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烹饪时间1小时5分钟
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准备时间40分钟
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制作12个 玉米饼包裹
Ingredients
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200g butternut squash, cut into small cubes
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100g cooked beetroot
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6 tbsp natural yogurt
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150g spinach, wilted
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525g bread flour
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3 tsp baking powder
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3 tbsp olive oil, plus extra for cooking
Method
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1
Put the butternut squash in a saucepan of water and bring to the boil. Boil until tender, then drain and set aside to cool. Meanwhile, put the beetroot in a mini food processor with 2 tbsp yogurt and blitz to a purée. Set aside. Rinse the processor, then blitz the spinach and cooled squash separately with 2 tbsp yogurt each.
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2
Divide the flour between three separate bowls and add 1 tsp baking powder to each. Divide the oil evenly between the three bowls and add a pinch of salt. Add a different purée to each bowl, then mix each to bring together into a dough. Knead each one for a couple of minutes until you have a smooth consistency. Divide each ball of dough into 4 balls.
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3
Flour your surface and roll each ball out to a large circle, similar in size to a dinner plate. Try and get the dough as thin as possible. Put 1 tsp oil in a large frying pan and cook the tortillas over a medium heat for a couple of minutes per side, until they start to blister. You may need to add a bit more oil to the pan as you go. Serve with your favourite fillings.
Nutritional Details
Each serving provides
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ENERGY892kj213kcal11%
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FAT4.4g6%
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SATURATES0.8g4%
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SUGARS3.4g4%
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SALT0.56g9%
% of the Reference Intakes
Typical values per 100g: Energy 1336kj/319kcal
Each serving provides
35.5g carbohydrate 1.5g fibre 7.0g protein
配料
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200g黄瓜南瓜，切成小块
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100g熟甜菜根
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6汤匙天然酸奶
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150克菠菜，枯萎
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525g面包粉
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3茶匙烘焙粉
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3汤匙橄榄油，加上额外的烹饪
方法
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1
把胡桃南瓜放在水锅里煮沸。煮沸至嫩，然后排出并放在一边冷却。同时，将甜菜根放在带有2汤匙酸奶的迷你食品加工机中，并将其打碎。搁置。冲洗处理器，然后闪电菠菜，并分别用2汤匙酸奶冷却南瓜。
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2
将面粉在三个独立的碗之间分开，并加入1茶匙烘焙粉。将油均匀分配在三碗之间，并加入一点盐。在每个碗中加入不同的酱油，然后混合，将其混合成面团。揉捏每一个几分钟，直到你有一个顺利的一致性。将每个面团的球分成4个球。
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3
将你的表面撒在一起，将每个球滚出一个大圆圈，大小与餐盘相似。尝试尽可能的减薄面团。将1茶匙油放入一个大型煎锅中，并在中等温度下烹饪玉米粉圆饼几分钟，直到它们开始起泡。你可能需要在锅里添加更多的油。配合你最喜爱的馅料。
营养细节
每份服务都提供
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能量892kj213kcal11％
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脂肪4.4g6％
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饱和度0.8g4％
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糖3.4g4％
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盐0.56g9％
参考摄入量的百分比
每100g典型值：能量1336kj / 319kcal
每份服务都提供
35.5g碳水化合物 1.5g纤维 7.0g蛋白质