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Beetroot and Ricotta Wraps

- Preparation Time: 10 minutes - Per Serve: 1400 kJ (335 Cal); Protein
14 g; Fat 10 g; Carbohydrate 44 g;
Sodium 470 mg; Calcium 480 mg;
Iron 2.8 mg; Fibre 7 g.
- Cooking Time: 20 minutes  
- Serves: 4

Ingredients:

Instructions:

  1. Toss sliced sweet potato in oil. Place on a baking tray and roast in a hot oven (200°C) for 20 minutes.
    Drain on paper towel.
  2. Combine ricotta cheese and dill.
  3. Spread a layer of ricotta cheese over 4 lavash bread, then top with sweet potato, beetroot, shallots and rocket.
  4. Roll up firmly and wrap in plastic wrap.

For further information on healthy eating, please contact Sanitarium Nutrition Service

Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257

Extract from Signs of the Times, January / February 2009.

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