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

Falafel and Veggie 'Nduja Yoghurt Wraps

with Greek Style Cheese, Baby Gem Salad and Chips

Inspired by some of the world's most popular street food, these tasty Falafel and Veggie 'Nduja Yoghurt 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)

1 bunch(es)

Flat Leaf Parsley

½ sachet(s)

Vegan ‘Nduja

15 grams


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

171 grams

Ready to Eat Falafels

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat26.3 g
of which saturates8.5 g
Carbohydrate106.9 g
of which sugars21.2 g
Protein21.1 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small Bowl


Chip, Chip, Hooray

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

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

Roughly chop the parsley (stalks and all).

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 parsley. 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

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

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

That's a Wrap

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 parsley 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.