with salad and pesto sauce
A recipe conveniently customised just to your liking
Allergens
Utensils
Tags
Green Pesto
30 grams
Salad Leaves
40 grams
Wraps
6 unit(s)
Falafel
160 grams
Diced Butternut Squash
300 grams
Diced Irish Chicken Breast
260 grams
Carrot
1 unit(s)
Yoghurt
75 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Add the chicken for the final 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Chicken is cooked when no longer pink in the middle.
- When the butternut has been cooking for 10 mins, place the falafels onto a separate lined baking tray.
- Pop onto the middle of the oven and cook until warmed through, 8-10 mins.
- Once cooked, crumble the falafel into smaller pieces.
- Meanwhile, trim and grate the carrot. Mix the carrot together with the yoghurt. Season taste with salt and pepper.
- Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
- Pop the tortilla wraps into the oven to warm, 1-2 mins.
- Serve chicken, warmed wraps, butternut, tossed salad, creamy carrot, pesto and falafel separately.
- Assemble your wraps yourselves at the table.
3494
kJ
Energy (kJ)
835
kcal
Energy (kcal)
22.9
g
Fat
5.4
g
of which saturates
101.1
g
Carbohydrate
24
g
of which sugars
14.8
g
Dietary Fiber
51.6
g
Protein
0
mg
Cholesterol
4.25
g
Salt
