Well filled with aubergine, leek and tomato.
Ingredients
-
100 grams of wholemeal flour
-
75 grams of flour
-
3 tablespoons olive oil
-
about 100 milliliters of water
-
1 thin leek
-
1 small eggplant
-
1 tomato
-
1 can of tuna in water
-
pepper
-
thyme
-
2 tablespoons dairy spread
Preparation
- Mix the whole wheat flour and flour in a bowl.
- Add 2 tablespoons of olive oil and the water and knead into a smooth dough. Add some water or some flour if needed.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes (or longer).
- Divide the dough into 4 balls. Roll out each ball thinly on a floured counter or silicone baking mat.
- Heat a dry frying pan and fry the wraps for a few minutes on both sides, but not brown. Remove the wraps from the pan.
- Clean the vegetables.
- Cut the leek into thin rings and the aubergine and tomato into cubes.
- Drain the tuna and cut the fish into pieces.
- Heat the rest of the olive oil in a wok or frying pan and fry the leek and aubergine for a few minutes.
- Add the tomato pieces and the tuna and heat through.
- Season the mixture with pepper and some thyme.
- Heat the wraps in a dry frying pan if necessary.
- Spread the wraps thinly with dairy spread, spread the mixture over them and roll them up.
Number of persons
2
Duration
30+ minutes
| Energy |
575 kcal |
|---|---|
| Egg white |
30 grams |
| Carbohydrates |
65 grams |
| Fat |
20 grams |
| Saturated fat |
5 grams |
| Fiber |
10 grams |
| Salty |
0.8 grams |
