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🍽️ Crispy Parsnip & Pumpkin Wraps

468 kcal · 30 min · 4 servings

Ingredients

• 4 roughly equal-sized parsley roots
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 200 g pumpkin
• 1 tsp freshly grated ginger
• 2 tbsp mayonnaise
• 0.5 tsp curry powder
• 4 tortilla wraps
• 150 g cream cheese
• 0.5 iceberg lettuce

Instructions

1. 1. Wash the parsnips thoroughly.
2. 2. Peel the parsnips.
3. 3. Cut the parsnips lengthwise into quarters.
4. 4. Heat 1 tablespoon of oil in a pan.
5. 5. Fry the parsnips until golden brown.
6. 6. Deglaze the parsnips with 1 tablespoon of balsamic vinegar.
7. 7. Season the parsnips with salt and pepper.
8. 8. Peel the pumpkin.
9. 9. Remove the inside of the pumpkin.
10. 10. Cut the pumpkin into small cubes.
11. 11. Mix the pumpkin with ginger.
12. 12. Add mayonnaise to the pumpkin mixture.
13. 13. Add curry powder to the pumpkin mixture.
14. 14. Season the pumpkin mixture with salt and pepper.
15. 15. Warm the tortillas in a pan.
16. 16. Spread cream cheese on the tortillas.
17. 17. Separate the lettuce into individual leaves.
18. 18. Wash the lettuce leaves.
19. 19. Dry the lettuce leaves.
20. 20. Cut the lettuce leaves into 1.5 cm wide strips.
21. 21. Season the lettuce strips with remaining vinegar and oil.
22. 22. Season the lettuce strips with salt and pepper.
23. 23. Distribute the lettuce on the tortillas.
24. 24. Place the pumpkin remoulade on the tortillas.
25. 25. Place the parsnips on the tortillas.
26. 26. Fold the tortilla edges on two opposite sides inward.
27. 27. Roll up the tortillas with light pressure.
28. 28. Cut the finished wraps diagonally in half.

Nutrition per serving

• kcal: 468
• Protein: 13 g · Fett/Fat: 30 g · Carbs: 38 g