Mexican veggie wraps

Vegetarian
Health score
29%
Mexican veggie wraps
40 min.
4
335kcal

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Ingredients

  • 0.5  butternut squash peeled cut into large wedges
  •  chilli red deseeded chopped
  • tbsp cajun seasoning mix 
  • tbsp oil 
  • 400 refried bean canned
  •  tomatoes chopped
  • tbsp yogurt 
  •  lime zest 
  • 50 rocket 
  •  flour tortillas 

Equipment

  • oven

Directions

  1. Heat oven to 200C/180C fan/gas
  2. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through.
  3. Mix the yogurt with lime zest and juice.
  4. Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.

Nutrition Facts

Calories335kcal
Protein9.97%
Fat24.85%
Carbs65.18%

Properties

Glycemic Index
57.5
Glycemic Load
11.67
Inflammation Score
-10
Nutrition Score
26.241304599721%

Flavonoids

Hesperetin
7.2mg
Naringenin
0.99mg
Isorhamnetin
0.54mg
Kaempferol
4.42mg
Myricetin
0.08mg
Quercetin
1.41mg

Nutrients percent of daily need

Calories:335.44kcal
16.77%
Fat:9.64g
14.82%
Saturated Fat:2.54g
15.89%
Carbohydrates:56.87g
18.96%
Net Carbohydrates:45.82g
16.66%
Sugar:9.95g
11.05%
Cholesterol:2.6mg
0.87%
Sodium:467.5mg
20.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.7g
17.41%
Vitamin A:11768.14IU
235.36%
Vitamin C:71.34mg
86.48%
Fiber:11.04g
44.18%
Manganese:0.71mg
35.31%
Vitamin B1:0.47mg
31.22%
Folate:121.22µg
30.31%
Vitamin K:29.71µg
28.3%
Potassium:869.95mg
24.86%
Iron:4.37mg
24.27%
Vitamin B3:4.74mg
23.7%
Vitamin E:3.43mg
22.86%
Phosphorus:225.99mg
22.6%
Selenium:15.26µg
21.8%
Calcium:205.95mg
20.59%
Magnesium:78.73mg
19.68%
Vitamin B6:0.39mg
19.35%
Vitamin B2:0.3mg
17.75%
Copper:0.26mg
13.15%
Vitamin B5:0.9mg
8.97%
Zinc:1.02mg
6.81%
Vitamin B12:0.07µg
1.23%