Stuffed Vitamin Wraps with Mozzarella Cheese

Remove peel from carrots, celery, clean leek, cut the whole thing into narrow strips. Cut the mozzarella into cubes. Pluck the parsley, remove the peel from the oranges and fillet them. Cut iceberg lettuce into coarse strips, clean lettuce, clean cherry tomatoes, cut out stem, cut in half. Mix flour, eggs, milk, pinch of salt and nutmeg well.

Heat coated frying pan with canola oil, thinly pour in quantity, finish baking on both sides and cool. Mix sour cream or crème fraiche, sunflower seeds, cream cheese, mozzarella, iceberg lettuce, vegetable strips well and season with salt and pepper.

Spread wraps with paradeis pulp, top with parsley leaves. Spread cheese mixture on top, roll up, cut in half diagonally. Mix leaf lettuce with white balsamic vinegar and canola seed oil and season with salt and pepper.

Serve:

Arrange leaf lettuces on deep plate, place wraps on top.

Spread orange fillets and tomatoes evenly all around, garnish with mint.

583 Kcal – 27 g fat – 26 g egg white – 58 g carbohydrates – 4, 5 Be (bread units)

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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