Wrap with roasted vegetables and egg

Wrap with roasted vegetables and egg

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


2 person


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

Roasted vegetables

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

Pepper & tomato sauce

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


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

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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.

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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