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SuperQuick Euro-Inspired Plant-Based Protein Shred Wraps
15-Min Meal
Veggie
SuperQuick
SuperQuick Euro-Inspired Plant-Based Protein Shred Wraps

with Creamy Feta Sauce and Sweet Pepper Spread

5 min
Difficulty: 2/3
European

Meet our quick and easy plant-based protein shred version of 'cevapi,' a grilled wrap hailing from the Balkan region of Europe. Packed with spring mix and creamy feta spread, it's every bit as filling as it is delicious! Ingredients: 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) • 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 • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • 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) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, 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
Large Bowl
Small Bowl
Large Non-Stick Pan

Tags

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

Plant-Based Protein Shreds

200 g

Flatbread

Flatbread

2 unit(s)

Spring Mix

Spring Mix

56 g

Tomato

Tomato

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Roasted Pepper Pesto

Roasted Pepper Pesto

0.25 cup

Mayonnaise

Mayonnaise

2 tbsp

Sour Cream

Sour Cream

1 unit(s)

Smoked Paprika-Garlic Blend

Smoked Paprika-Garlic Blend

6 g

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Oil

Oil

0.5 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and make sauces

  • Before starting, wash and dry all produce.
  • Cut tomato into 1/4-inch pieces.
  • To a small bowl, add feta, sour cream and mayo. Season with salt and pepper, then stir to combine. (This is your feta sauce.)
  • To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine. (This is your dressing.)

2
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, flipping once or twice, until cooked through.** Add Smoked Paprika-Garlic Blend. Toss to coat.
  • Add half the roasted pepper pesto. Season with salt and pepper, then stir to combine.

3
Warm flatbreads and make salad

  • Wrap flatbreads in paper towels.
  • Microwave flatbreads for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm flatbreads!)
  • To the large bowl with dressing, add spring mix and tomatoes. Toss to combine.

4
Assemble and serve

  • Divide flatbreads between plates.
  • Spread feta sauce over one half of each flatbread.
  • Top with protein shred mixture.
  • Top protein shreds with some salad.
  • Spoon remaining roasted pepper pesto over top. Fold flatbreads in half over filling.
  • Serve any remaining salad on the side.

5

If you've opted to get 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, flipping once or twice, until cooked through.** Add Smoked Paprika-Garlic Blend. Toss to coat. Follow the rest of the recipe as written. 

Nutrition per serving

800

kcal

Calories

49

g

Fat

9

g

Saturated Fat

63

g

Carbohydrate

6

g

Sugar

5

g

Dietary Fiber

30

g

Protein

30

mg

Cholesterol

1800

mg

Sodium

0.2

g

Trans Fat

400

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

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