Wrap with roasted vegetables and egg

Wrap with roasted vegetables and egg

Total: 1 hr 5 Min. | Active: 30 Min.
lactose-free
Nutritional value / person: 744 kcal
, Fat: 36 g
, Carbohydrate: 67 g
, Protein: 36 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Roasted vegetables

1 raw beetroot, sliced
200g parsnips, cut into sticks
1 ½tbsp olive oil
¾tsp salt

Pepper & tomato sauce

145g roasted peppers in oil, drained, 1.5 tbsp of oil retained
40g dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
30g almonds
1tbsp sherry vinegar
¼tsp cayenne pepper
¼tsp smoked paprika
¼tsp salt

Wraps

a little oil
100g chorizo, diced
4 wheat tortillas (each approx. 60 g)
2 hard-boiled eggs, sliced
40g baby lettuce
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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.

Good to know
Tip: Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week.
Prepare: Prepare the roasted vegetables and the pepper & tomato sauce approx. 1 day in advance, cover and keep in the fridge.

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