Pork and Quinoa Wrap
with bell pepper and tomato
A soft and floury tortilla warp is filled with turkey mince, quinoa and loads of tasty veg in this nourishing and satisfying meal.
Tags:
Spicy
•Quick
Allergens:
Egg
•Mustard
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
2 unit(s)
Scallion
85 grams
Quinoa
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
240 grams
Irish Pork Mince
4 unit(s)
Wraps
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)4150 kJ
Energy (kcal)992 kcal
Fat39.5 g
of which saturates8 g
Carbohydrate116.8 g
of which sugars22.1 g
Dietary Fiber10.7 g
Protein41.8 g
Cholesterol0 mg
Salt8.29 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
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- In a medium pot, boil 125ml water (per 2P).
- Add half the quinoa (per 2P) and the stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 8-10 mins.
- Remove from the heat and allow to cool slightly.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey mince until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'turkey' with 'pork' where necessary.
3
- Halve and deseed the bell pepper. Chop into 2cm chunks.
- Add bell pepper, harissa spice and paprika to the pan with the turkey.
- Fry until the turkey is cooked, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Remove from the heat and stir through the harissa paste and 2 tbsp water (per 2P).
- Season to taste with salt, pepper and sugar.
4
- Meanwhile, cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
- Mix the tomato and scallion in a bowl.
- Add the mayo and sweet chilli sauce to a small bowl and mix together until well combined.
- Pop the wraps (two per person) into the oven to warm, 1-2 mins.
5
- Along the bottom third of the wrap, spread a portion of quinoa, tomato salsa and turkey mince. Leave a small border at the edge.
- Drizzle over the sweet chilli mayo.
- Fold the border of the wrap up over the filling, then fold the left and right sides inwards towards the filling.
- Roll the whole thing over itself, wrapping tightly.
TIP: Avoid overfilling to ensure it rolls up.
6
- Cut in half and plate up.
- Serve any remaining filling alongside.
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