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Falafel and Butternut Wraps with Chicken

Falafel and Butternut Wraps with Chicken

Falafel and Butternut Wraps with Chicken

with salad and creamy pesto sauce

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Warm and fluffy tortilla wraps are filled with golden butternut squash, crumbled falafel and creamy pesto sauce in this easy and exciting veggie recipe.

Tags:

Family Friendly

•Eat Me First

•Quick

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: Soya, Cereals containing gluten, Mustard)

300 grams

Diced Butternut Squash

65 grams

Creme Fraiche

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3474 kJ

Energy (kcal)830 kcal

Fat26.7 g

of which saturates7.9 g

Carbohydrate96.1 g

of which sugars17 g

Dietary Fiber7.7 g

Protein48.9 g

Salt3.9 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

•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.

NOTE: Adding chicken? Once the falafels are in the oven, add to a hot pan, season with salt and pepper and fry until cooked through, 8-10 mins.

Finishing Touches

3

Meanwhile, mix the pesto together with the creme fraiche. 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.

Fill and Serve

4

Fill the wraps with the butternut and tossed salad.
Crumble over the falafel.
Finish with a drizzle of pesto sauce.
Wrap tightly and cut in half to serve.

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