Grilled Mediterranean Veg & Hummus Wraps
with Smoky Paprika Potatoes
Roasted zucchini, pepper and onion layered into warm wraps with creamy hummus, crisp lettuce and a lemon tahini dip.
Cals 878 · Prot 32 · Carbs 114 · Fat 43
Vegan
Global Eats
40 min
Roasted zucchini, pepper and onion layered into warm wraps with creamy hummus, crisp lettuce and a lemon tahini dip.
Cals 878 · Prot 32 · Carbs 114 · Fat 43
Vegan
Global Eats
Ingredients
Roasted veg
Red pepper
1 Piece
Large zucchini
2 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Dried oregano
2 Grams
Lemon pepper seasoning
13*15*
4 Grams
Wedges
Potatoes
450 Grams
Potato Seasoning
2 Grams
Smoked paprika powder
2 Grams
Garlic powder
2 Grams
Tahini
Lemon
1 Piece
Tahini
3*
40 Grams
Water
20 ML
To serve
Romaine lettuce
200 Grams
Wholewheat tortilla wraps
10*11*
2 Piece
Hummus
3*
200 Grams
Allergens
*13 Mustard, *15 Celery, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3324 / 878 |
| Fats (g) | 42.7 |
| of which saturated (g) | 4.6 |
| Carbohydrates (g) | 114 |
| of which sugars (g) | 24.3 |
| Fibers (g) | 29.3 |
| Proteins (g) | 31.9 |
| Salt (g) | 1.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 220°C/200°C fan.
- Chop the potatoes (skins on) into wedges.
- Add to a baking tray with a drizzle of oil.
- Sprinkle with the potato seasoning, smoked paprika powder, garlic powder and a generous pinch of salt.
- Roast for 15 min and wait for step 3.
2 Prep veg
- Meanwhile, de-seed and chop the red pepper into chunky strips.
- Chop the zucchini into sticks.
- Peel and chop the red onion into large wedges.
- Peel and finely chop the garlic.
- In a large bowl, combine half the garlic, oregano and lemon pepper seasoning with a generous drizzle of olive oil.
- Add the chopped vegetables and mix to coat.
3 Roast veg
- Once the potatoes have roasted for 15 min, remove from the oven.
- Add the marinated vegetables on one side of the tray.
- Roast for another 15-20 min until slightly charred and the wedges are golden and crisp.
4 Make lemon tahini dip
- Meanwhile, cut the lemon into wedges.
- In a small bowl, add the remaining garlic, squeeze of lemon juice, tahini and a drizzle of olive oil.
- Whisk to combine, adding a tiny splash of water to loosen.
- Season with salt and pepper to taste.
- Set aside.
- Finely shred the romaine lettuce.
5 Toast tortilla
- Toast the tortilla in the oven for 2-3 min.
Tip! Alternatively, toast the tortilla in a pan or warm in the microwave for 20-30 sec!
6 Serve
- Spread some hummus in the tortilla.
- Layer with shredded lettuce and vegetables.
- Drizzle over some lemon tahini.
- Keep the remaining tahini dip for the potatoes.
- Serve the Grilled Mediterranean Veg & Hummus Wraps with Smoky Paprika Potatoes.
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