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.
Allergens
Utensils
Tags
Green Pesto
30 grams
Salad Leaves
40 grams
Wraps
3.996 unit(s)
Falafel
160 grams
Diced Butternut Squash
300 grams
Creme Fraiche
65 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- 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.
- 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.
- 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 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.
2897
kJ
Energy (kJ)
692
kcal
Energy (kcal)
25.3
g
Fat
7.6
g
of which saturates
96.1
g
Carbohydrate
17
g
of which sugars
7.7
g
Dietary Fiber
17.7
g
Protein
0
mg
Cholesterol
3.74
g
Salt
