Falafel and Butternut Wraps
with salad and creamy pesto sauce
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:
Quick
•Veggie
•Climate Conscious
•Eat Me First
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)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2897 kJ
Energy (kcal)692 kcal
Fat25.3 g
of which saturates7.6 g
Carbohydrate96.1 g
of which sugars17 g
Dietary Fiber7.7 g
Protein17.7 g
Cholesterol0 mg
Salt3.74 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
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.
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.
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.
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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