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Beetroot + Feta Wrap

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
(10”) spinach wraps
4 x 60g
Icelandic yoghurt
80g
cooked beetroot (peeled weight)
240g
olive oil
1 tsp
red onion, halved, finely diced
100g
green lentils (cooked weight)
240g
red wine vinegar
1 tbsp
feta cheese, crumbled
80g
spinach leaves, washed
40g
fresh mint leaves
10g
salt
1g
pepper
1g

METHOD

Preheat oven to 180°C.
Coarsely grate the beetroot and add the vinegar.
In a saucepan soften the onion and then add lentils, season to your taste.
Spread the yoghurt over the top of the wrap, adding the crumbled feta last.
Layer the rest of the ingredients in lines on the wrap and roll up and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 262g
% RNI
Energy kJ
569
6%
1494
17%
Energy kcal
135
6%
356
17%
3.8g
5%
10.0g
14%
1.8g
9%
4.7g
23%
3.1g
3%
8.1g
9%
0.42g
7%
1.09g
18%
Protein
6.7g
-
17.4g
-
Carbohydrates
17.9g
-
46.9g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.