Falafel and Veggie 'Nduja Wraps
with Yoghurt Sauce, 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 Wraps are perfect for a casual sharing-style vegetarian dinner.
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.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 bunch(es)
Mint
½ sachet(s)
Vegan ‘Nduja
15 grams
Honey
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
Utensils
Instructions
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.
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.
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 '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!
