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🍽️ Fruity Napa Cabbage Wraps

276 kcal · 30 min · 4 servings

Ingredients

• 4 Tortilla flatbreads
• 400 g medium-sized Napa cabbage (0.5 medium-sized Napa cabbage)
• 2 Oranges
• 75 g dried figs (4 dried figs)
• 30 g hazelnut kernels
• 1 Lime
• 200 g yogurt (1.5 % fat)
• 1 tsp honey
• Salt
• Pepper

Instructions

1. 1. Wrap each tortilla flatbread individually in aluminum foil.
2. 2. Preheat the oven to 100 °C (convection: 80 °C, gas: setting 1).
3. 3. Warm the wrapped flatbreads in the oven for about 10 minutes.
4. 4. Halve the napa cabbage and remove the hard core.
5. 5. Quarter the napa cabbage and cut it into thin strips.
6. 6. Rinse the napa cabbage strips in a colander.
7. 7. Let the napa cabbage drain well.
8. 8. Peel the oranges and remove the white pith as well.
9. 9. Carefully cut out the orange fillets between the membranes.
10. 10. Dice the orange fillets roughly.
11. 11. Squeeze the empty membranes over a bowl to catch the juice.
12. 12. Remove the stem ends from the figs.
13. 13. Dice the figs finely.
14. 14. Mix the diced figs with the collected orange juice.
15. 15. Chop the hazelnuts with a large knife.
16. 16. Toast the hazelnuts in a pan without fat until golden brown.
17. 17. Halve the lime and squeeze it.
18. 18. Whisk the lime juice in a large bowl with yogurt and honey.
19. 19. Fold the toasted hazelnuts into the yogurt mixture.
20. 20. Season the sauce with salt and pepper.
21. 21. Mix the napa cabbage with the yogurt mixture.
22. 22. Mix the orange pieces with the salad.
23. 23. Mix the fig pieces with the salad.
24. 24. Remove the tortilla flatbreads from the aluminum foil.
25. 25. Top the flatbreads with the napa cabbage salad.
26. 26. Roll the wraps tightly.
27. 27. Cut the wraps diagonally in half.
28. 28. Secure the wraps with toothpicks.
29. 29. Serve the wraps.

Nutrition per serving

• kcal: 276
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 43 g