Veggie Shawarma Wraps
with guacamole & crispy chickpeas
This recipe provides 253g vegetables per portion
Tags:
Plant-based
Allergens:
Tarwe
•Gluten
•Soja
•Gerst
•Ei
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Red onion
1 piece
Garlic
½ piece
Romano pepper
¼ head
Butter lettuce
⅓ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
3 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
80 g
Veggie shawarma
(Contains: Tarwe, Gluten, Soja, Gerst, Ei)
40 g
Guacamole
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3477 kJ
Calories831 kcal
Fat49.5 g
Saturated Fat7.1 g
Carbohydrate55.6 g
Sugar10.5 g
Dietary Fiber16.6 g
Protein32.8 g
Salt2.9 g
Potassium155.3 mg
Calcium36.5 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Colander
•Paper Towel
•Aluminum Foil
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Drain the chickpeas and then pat dry with kitchen paper. Slice the onion into half rings.
- Transfer the chickpeas and the unpeeled garlic clove to one side of a parchment-lined baking sheet. Drizzle lightly with olive oil, then toss with the Middle Eastern spices and some salt and pepper to taste.
- Roast in the oven for 18 - 20 minutes.
2
- Meanwhile, halve the Romano pepper lengthways and remove the seeds.
- Lightly drizzle the Romano pepper with olive oil.
- Transfer the Romano pepper to the other side of the baking sheet for the last 15 minutes of cooking time.
- Wrap the tortillas in aluminium foil and heat in the oven for the last 2 - 3 minutes.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 4 - 5 minutes.
- Add the balsamic vinegar and some butter as preferred, then fry for 3 more minutes.
- Season to taste with salt and pepper.
4
- Heat a clean frying pan over medium-high heat and toast the pumpkin seeds without oil for 1 - 2 minutes or until they start to pop. Remove from the pan and set aside.
- In the same pan, fry the shawarma without oil for 6 minutes over medium-high heat.
5
- Transfer the mayo to a small bowl and squeeze in the roasted garlic clove. Mix well to combine.
- Roughly chop the butter lettuce.
- Cut the roasted Romano pepper into strips.
6
- Fill the tortillas with the garlic sauce, butter lettuce, pulled mushrooms, roasted pepper, chickpeas and caramelised onion.
- Top with the guacamole.
- Garnish with the pumpkin seeds.
