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- Wrap with roasted vegetables and egg
Wrap with roasted vegetables and egg
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
Wraps
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- 100 g chorizo, diced
- 40 g baby lettuce
- a little oil
- 2 hard-boiled egg, sliced
- 4 wheat tortillas (each approx. 60 g)
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.
Wraps
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.
