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    You are in: Home / Australian / Beetroot and Ricotta Wraps Recipe
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    Beetroot and Ricotta Wraps

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lani D's Note:

    My lunch yesterday.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice sweet potato thinly. Place slices on a plate and cover. Place in microwave on High for 5 minutes or until soft.
    2. 2
      Combine ricotta cheese and dill.
    3. 3
      Spread a thin layer of ricotta mix on bread. Thin because otherwise the bread will get soggy. Top with sweet potato, beetroot, green onions and spinach leaves.
    4. 4
      Roll up firmly. I liked presenting them wrapped in a baking sheet held together with balling twine.

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    Ratings & Reviews:

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    Nutritional Facts for Beetroot and Ricotta Wraps

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 55.9
     
    Calories from Fat 9
    17%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.7 mg
    1%
    Sodium 50.5 mg
    2%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.5 g
    14%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    lavash bread

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