← All recipes

🍽️ Vegetable Wraps with Pumpkin

543 kcal · 30 min · 4 servings

Ingredients

• 4 parsley roots
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 200 g pumpkin flesh
• 1.5 cm fresh ginger
• 4 tbsp mayonnaise
• 0.5 tsp curry powder
• 4 tortilla flatbreads (diameter 22 cm)
• 150 g cream cheese spread
• 0.5 iceberg lettuce

Instructions

1. 1. Wash the parsley roots thoroughly.
2. 2. Peel the roots.
3. 3. Cut them lengthwise into quarters or eighths.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Fry the vegetables until golden brown.
6. 6. Deglaze the vegetables with one tablespoon of balsamic vinegar.
7. 7. Season with salt and pepper.
8. 8. Peel the pumpkin.
9. 9. Remove the inside of the pumpkin.
10. 10. Cut the flesh into small cubes.
11. 11. Peel the ginger.
12. 12. Grate the ginger finely.
13. 13. Mix the ginger with mayonnaise, pumpkin, curry powder, salt, and pepper.
14. 14. Warm the tortillas in a pan.
15. 15. Spread the cream cheese mixture on the tortillas.
16. 16. Separate the lettuce leaves carefully.
17. 17. Wash the leaves.
18. 18. Spin them dry.
19. 19. Cut the leaves into strips about 1.5 centimeters wide.
20. 20. Season the strips with the remaining vinegar, oil, salt, and pepper.
21. 21. Place the lettuce strips on the tortillas.
22. 22. Add the pumpkin mayonnaise on top.
23. 23. Add the parsley roots on top.
24. 24. Fold the edges of the tortillas inward on two opposite sides.
25. 25. Roll the wraps tightly with gentle pressure.
26. 26. Cut them diagonally in half.
27. 27. Arrange them in small bowls.
28. 28. Serve them.

Nutrition per serving

• kcal: 543
• Protein: 13 g · Fett/Fat: 38 g · Carbs: 38 g