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Falafel and Veggie 'Nduja Wraps
Falafel and Veggie 'Nduja Wraps

Falafel and Veggie 'Nduja Wraps

with Yoghurt Sauce, Greek Style Cheese, Baby Gem Salad and Chips

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

Tags:
Veggie
•Spicy
Allergens:
Schwefeldioxide und Sulfite
•Milk
•Gluten

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce**

12 milliliter(s)

Red Wine Vinegar

1 bunch(es)

Mint**

½ sachet(s)

Vegan ‘Nduja

15 grams

Honey

75 grams

Greek Style Natural Yoghurt**

171 grams

Ready to Eat Falafels

4 unit(s)

Plain Taco Tortillas

50 grams

Greek Style Salad Cheese

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3131 kJ
Energy (kcal)748 kcal
Fat24.3 g
of which saturates8.9 g
Carbohydrate109.1 g
of which sugars21.7 g
Dietary Fiber15.1 g
Protein21.2 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Bowl
•Small Bowl
•Baking Paper

Instructions

Chip, Chip, Hooray
1

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.

Prep the Salad
2

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. 

'Nduja Yoghurt Time
3

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a small bowl, combine the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey, yoghurt and half the chopped mint. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper, then set your 'Nduja yoghurt aside.

Bake the Falafels
4

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. 

Finishing Touches
5

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

That's a Wrap
6

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

Top with the falafels and some of the salad. Drizzle over the 'Nduja yoghurt and crumble over the Greek style salad cheese. Sprinkle the remaining mint 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. 

Enjoy! 

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