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Falafel and Butternut Wraps with Cheese

Falafel and Butternut Wraps with Cheese

Falafel and Butternut Wraps with Cheese

with salad and pesto sauce

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Quick

•Eat Me First

•Veggie

Allergens:

Cereals containing gluten

•Wheat

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

30 grams

Green Pesto

40 grams

Salad Leaves

4 unit(s)

Wraps

(Contains: Cereals containing gluten, Wheat)

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

300 grams

Diced Butternut Squash

200 grams

Grilling Cheese

(Contains: Milk)

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Carrot

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)4219 kJ

Energy (kcal)1008 kcal

Fat45.4 g

of which saturates20.3 g

Carbohydrate106 g

of which sugars28.7 g

Dietary Fiber11.4 g

Protein39.2 g

Cholesterol0 mg

Salt6.11 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Butternut

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

Warm the Falafel

2

When the butternut has been cooking for 10 mins, place the falafels onto a separate lined baking tray.
Pop onto the middle of the oven and cook until warmed through, 8-10 mins.
Once cooked, crumble the falafel into smaller pieces.

Finishing Touches

3

Meanwhile, trim and grate the carrot. Mix the carrot together with the yoghurt. Season taste with salt and pepper.
Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
Pop the tortilla wraps (2 per person) into the oven to warm, 1-2 mins.
Chop cheese lengthways into thin slices then fry in a non-stick pan, 2-3 mins each side.

Fill and Serve

4

Serve warmed wraps, cheese, butternut, tossed salad, creamy carrot, pesto and falafel separately.
Assemble your wraps yourselves at the table.

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