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Hot-Honey Falafel Wraps
New
Veggie
Spicy
Hot-Honey Falafel Wraps

with Pickle Coleslaw, Golden Wedges and BBQ-Ranch Sauce

10 min
Difficulty: 2/3
American

Ingredients: Russet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Medium Bowl

Tags

30-min-or-less
Classic-plates
Regional-specialty
Veggie
Spicy
SEO
Ingredients
Falafel

Falafel

150 g

Flatbread

Flatbread

2 unit(s)

Russet Potato

Russet Potato

3 unit(s)

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Spring Mix

Spring Mix

56 g

Ranch Dressing

Ranch Dressing

4 tbsp

BBQ Sauce

BBQ Sauce

2 tbsp

Hot Sauce

Hot Sauce

2 tbsp

Honey

Honey

1 unit(s)

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Mayonnaise

Mayonnaise

2 tbsp

Applewood Smoke Spice

Applewood Smoke Spice

7 g

Oil

Oil

2 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast wedges

  • Before starting, preheat oven to 450˚F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, Applewood Smoke Spoice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Prep and make slaw

  • Meanwhile, drain pickles, reserving pickle juice in a large bowl.
  • Roughly chop pickles.
  • To the bowl of pickle juice, add coleslaw cabbage mix, pickles, mayo and 1/2 tsp (1tsp) sugar. Season with salt to pepper. Toss to coat.

3
Make sauces

  • In a medium bowl, combine honey and hot sauce.
  • In a small bowl, combine ranch and half the BBQ sauce (use all for 4 servings).

4

  • Once potatoes have been flipped, halve falafel and transfer to an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Toss to coat.
  • Roast in the top of the oven for 8-10 min, flipping halfway through, until golden.

5
Warm flatbreads and finish falafel

  • Place flatbreads directly in the middle oven rack. Toast flatbreads for 3-4 min, until warm. (TIP: You can skip this step if you don't want to warm the flatbreads.)
  • To the bowl with honey, add falafel. Toss to coat.

6
Finish and serve

  • Arrange flatbreads on a clean surface.
  • Top with spring mix, some of the slaw and falafel.
  • Drizzle some of the BBQ-ranch over top.
  • Divide wraps and wedges between plates.
  • Serve remaining slaw and BBQ-ranch alongside.

Nutrition per serving

1170

kcal

Calories

49

g

Fat

6

g

Saturated Fat

159

g

Carbohydrate

23

g

Sugar

13

g

Dietary Fiber

25

g

Protein

20

mg

Cholesterol

2380

mg

Sodium

0.2

g

Trans Fat

2050

mg

Potassium

250

mg

Calcium

9

mg

Iron

Hot-Honey Chicken and Falafel Wraps
New

with Pickle Coleslaw, Golden Wedges and BBQ-Ranch Sauce

10 min 2/3
Spicy
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