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Shawarma-Inspired  Plant-Based Protein Shred Wraps
20-MIN MEAL
Veggie
Quick
Shawarma-Inspired Plant-Based Protein Shred Wraps

with Crispy Shallots and Garlic Sauce

7 min
Difficulty: 2/3
Fusion

Plant-based protein shreds are seared with our Shawarma Spice Blend for a meal full of sweet and smoky aromas. We've also got crunchy and tart pickled cabbage and a bright herb and garlic sauce. All that's left to say is yum! Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • 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) • Red cabbage • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Rice vinegar (rice vinegar, sugar, salt) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cilantro • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Allergens

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

Utensils

Measuring Spoons
Strainer
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

Veggie
Quick
Ready-in-20
Ingredients
Plant-Based Protein Shreds

Plant-Based Protein Shreds

200 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Tomato

Tomato

2 unit(s)

Red Cabbage, shredded

Red Cabbage, shredded

56 g

Spring Mix

Spring Mix

56 g

Cilantro

Cilantro

7 g

Mayonnaise

Mayonnaise

4 tbsp

Garlic Puree

Garlic Puree

1 tbsp

Shawarma Spice Blend

Shawarma Spice Blend

7 g

Crispy Shallots

Crispy Shallots

28 g

Seasoned Rice Vinegar

Seasoned Rice Vinegar

3 tbsp

Oil

Oil

0.5 tbsp

Pepper

Pepper

0.063 tsp

Sugar

Sugar

2 tsp

Salt

Salt

0.125 tsp

Preparation
1
Pickle cabbage

  • Before starting, wash and dry all produce.
  • To a small pot, add cabbage, 2 1/2 tbsp (5 tbsp) vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.

2
Prep

  • Cut tomatoes into 1/2-inch pieces.
  • Finely chop cilantro.

3
Make garlic sauce

  • To a small bowl, add mayo, half the garlic puree, half the cilantro and remaining vinegar.
  • Season with salt and pepper, if you like. Stir to combine.

4
Cook plant-based protein shreds

  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. 
  • Cook for 6-8 min, tossing occasionally, until cooked through.**
  • Add Shawarma Spice Blend, remaining garlic puree and 2 tbsp (4 tbsp) water.
  • Cook for 30 sec, stirring often, until fragrant.

5
Prep tortillas

  • Wrap tortillas in paper towels. Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas!)
  • Arrange tortillas on a clean surface.
  • Spread 1 tsp garlic sauce down the middle of each tortilla.

6
Finish and serve

  • Drain pickled cabbage, discarding liquid.
  • Top prepped tortillas with spring mix, protein shred mixture, pickled cabbage and tomatoes.
  • Spoon remaining garlic sauce over top.
  • Divide wraps between plates.
  • Sprinkle crispy shallots and remaining cilantro over top.

7

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.** 

Nutrition per serving

870

kcal

Calories

55

g

Fat

10

g

Saturated Fat

77

g

Carbohydrate

21

g

Sugar

6

g

Dietary Fiber

27

g

Protein

25

mg

Cholesterol

2380

mg

Sodium

0.1

g

Trans Fat

650

mg

Potassium

250

mg

Calcium

4.5

mg

Iron

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