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Wrap with roasted vegetables and egg
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 744
  • Fat about 36g
  • Carbohydrates about 67g
  • Protein about 36g
This is needed
This is needed for 2 person
Roasted vegetables
  • 1 raw beetroots, sliced
  • 200 g parsnips, cut into sticks
  • 1.5 tbsp olive oil
  • 0.75 tsp salt
Pepper & tomato sauce
  • 40 g dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
  • 30 g almond
  • 145 g roasted peppers in oil, drained, 1.5 tbsp of oil retained
  • 1 tbsp sherry vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt
  • 100 g chorizo, diced
  • 40 g baby lettuce
  • a little oil
  • 2 hard-boiled egg, sliced
  • 4 wheat tortillas (each approx. 60 g)
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And that's how it's done
And that's how it's done
Roasted vegetables
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Heat a dash of oil in a non-stick frying pan. Gently fry the chorizo until crispy, drain. Spread the sauce over the tortillas. Add the roasted vegetables, egg, chorizo and baby salad leaves, roll up.