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Wrapy z sałaty z indykiem i pieczarkami oraz frytki z batatów

/*5 września 2016*/
Wrapy z sałaty z indykiem i pieczarkami oraz frytki z batatów

Składniki:

  • 4 liście sałaty rzymskiej (60 g)
  • 250 g mięsa mielonego z indyka
  • 1 szalotka (20 g)
  • 5 pieczarek (100 g)
  • ½ marchewki (40 g)
  • 2 bataty (450 g)
  • 1 łyżka Optimy Cardio (20 g)
  • 2 łyżki oliwy (20 g)
  • 1 łyżka natki z pietruszki (10 g)
  • Sól i pieprz do smaku

Liczba porcji: 1
Wartość kaloryczna 1 porcji: 432 kcal

Przygotowanie

Bataty obierz i pokrój w słupki, wymieszaj z oliwą i wyłóż na blachę z pergaminem. Piecz ok. 40 minut w 180 stopniach C, do lekkiego przyrumienienia. Marchew oraz pieczarki zetrzyj na tarce o grubych oczkach. Cebulę posiekaj. Na patelni rozgrzej Optimę, zeszklij cebulę, dodaj pieczarki i marchew, smaż do lekkiego odparowania wody. Następnie na patelnię dodaj mięso mielone z indyka, przypraw do smaku i smaż kilka minut. Na talerzu rozłóż liście sałaty, napełnij je farszem z indyka, a następnie posyp natką pietruszki. Obok wyłóż frytki z batatów.

Komentarz dietetyka
 O pieczarkach krąży mit, że nie zawierają nic poza wodą. Nie jest to prawdą, gdyż są one bogate w witaminy z grupy B: tiaminę, niacynę i pirydoksynę. Ponadto badania wykazują pozytywny wpływ pieczarek na parametry profilu lipidowego.

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