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Falafel and Butternut Wraps with Goat's Cheese

Falafel and Butternut Wraps with Goat's Cheese

with salad and pesto sauce

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

835 kcal

Protein

:

28.6g protein

Total

:

20 minutes

Difficulty

:

Easy

Family Friendly

Veggie

Eat Me First

Quick

Allergens:

Wheat
Cereals containing gluten
Milk
Mustard
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

30 grams

Green Pesto

40 grams

Salad Leaves

6 unit(s)

Wraps

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

160 grams

Falafel

300 grams

Diced Butternut Squash

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Carrot

100 grams

Goat's Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3493 kJ

Energy (kcal)835 kcal

Fat32.5 g

of which saturates13.5 g

Carbohydrate102.6 g

of which sugars24 g

Dietary Fiber14.8 g

Protein28.6 g

Salt4.4 g

Calcium52.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

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 into the oven to warm, 1-2 mins.

Fill and Serve

4

Drain and roughly tear the goat's cheese.
Serve goat's cheese, warmed wraps, butternut, tossed salad, creamy carrot, pesto and falafel separately.
Assemble your wraps yourselves at the table.

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