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Pesto + Pickled Veggie Salad Wrap

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
spinach wraps
4 x 10” (60g)
cooked haricot or cannellini beans, no added salt sugar
300g
basil leaves
10g
sunblushed tomatoes, drained of oil and chopped
80g
nut free vegan pesto
60g
watercress leaves
80g
carrots, peeled and cut into ribbons
200g
white wine vinegar
50ml
olive oil
50ml

METHOD

Thinly slice the carrot and pickle with the vinegar and oil.
Smash the beans with the pesto and lightly season.
Discard the pickling liquid from the carrots.
Spread the wrap with the bean mix.
Scatter over the sun blush tomatoes, the carrot and the watercress.
Fold up the wrap.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 248g
% RNI
Energy kJ
738
8%
1830
21%
Energy kcal
176
8%
437
21%
6.1g
8%
15.0g
21%
1.3g
6%
3.3g
16%
4.4g
4%
10.9g
12%
0.37g
6%
0.91g
15%
Protein
6.7g
-
16.7g
-
Carbohydrates
22.3g
-
55.2g
-

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.

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