Good Lifestyle

Can he be? A truly healthy film? We looked at the touch of shock in the form of shock and consternation that a person after the next is deceived to believe that a wrap is a kind of magicweightloss ball. Unfortunately, sandwich shops and insiditable spots take advantage of the reputation of the tortillas of the size of the frisbee cram with cheese, bacon, ranch and any otherHigh-calorific ingredients they can find.

Even with a goat cheese dust and a propagation of the balsamic Mayo, this envelope wins its healthy stripes under itsLow calorie account and generous filling vegetables.

This wrap creates an easy and delicious lunch or dinner that is ready in record time. In addition, thanks to the cheese and a copious amount of vegetables, you will always get a big thumb of protein to protect you.

Nutrition:240 calories, 13 g of grease (3.5 g saturated), 450 mg of sodium

Serves 4

You will need

12 asparagus spears, woody ends removed
2 POROBELLO mushroom caps
1 red pepper, blow by half, seeds and rods removed
1 tablespoon of olive oil
Black salt and pepper
2 tablespoons of mayonnaise with olive oil
1 tablespoon of balsamic vinegar
1 clove garlic, mined
4 large spinach or tortillas or whole wheat wraps
2 cups rocket, baby spinach or green vegetables
3/4 cup of collapsed goat or feta cheese

How to do it

1. Preheat a grill.
2. Mix the asparagus, mushrooms and pepper of the bell with olive oil, as well as a few pinches of salt and pepper.
3. Place the hottest part of the grill and cook, turn from time to time until slightly carbonized and tender.
4. Asparagus should take the least time (about 5 minutes) and the most (about 10 minutes) peppers.
5. Alternatively, you can grill vegetables in an oven of 450 ° F for 10 to 12 minutes.
6. Slice the mushroom caps into thin strips. If possible, take off the skin of the pepper and then cut it.
7. Combine Mayonnaise, vinegar and garlic and stir to combine well.
8. Heat the tortillas on the grill or microwave for 30 seconds.
9. Extend the Mayo Balsamic in the middle of each tortilla, then high with greens and cheese. Divide grilled vegetables among the tortillas, then roll tightly and cut each envelope in half.