Falafel and Hot Honey Veggie 'Nduja Mayo Wraps
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Falafel and Hot Honey Veggie 'Nduja Mayo Wraps

Falafel and Hot Honey Veggie 'Nduja Mayo Wraps

with Greek Style Salad Cheese, Baby Gem Salad and Chips

Inspired by some of the world's most popular street food, these tasty Falafel and Hot Honey Veggie 'Nduja Mayo Wraps are perfect for a casual sharing-style vegetarian dinner.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

450 grams


125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

½ sachet(s)

Vegan ‘Nduja

15 grams


64 grams


(Contains Egg, Mustard)

171 grams

Ready to Eat Falafels

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)3411 kJ
Energy (kcal)815 kcal
Fat31.8 g
of which saturates8.6 g
Carbohydrate111.4 g
of which sugars20.7 g
Protein19.6 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Small Bowl
Baking Paper



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, halve the baby plum tomatoes.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the bowl of dressing and set aside for later. 


In a small bowl, combine the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder), mayonnaise, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then set your hot honey 'Nduja mayo aside.


When the chips have about 10 mins remaining, place the falafels onto a lined baking tray and bake on the middle shelf until golden brown, 5-8 mins.

A couple mins before the falafels are ready, pop your tortillas (2 per person) into the oven to warm through, 1-2 mins. 


Just before everything's ready, toss the baby gem with the tomatoes and dressing.


To make your wraps, lay the tortillas on your plates.

Top with the falafels and some of the salad. Drizzle over the hot honey 'Nduja mayo and crumble over the Greek style salad cheese. Sprinkle the crispy onions over to finish and fold in the sides of the tortillas to make your wraps.

Serve with the chips and any remaining salad on the side. 


Meal right image

Explore Similar Recipes

Meal left image