Wrap with roasted vegetables and egg

Total time: 1hr 05m
Preparation Time: 30m

For 2 person

Nutritional Information

Contains 744 Kcal, 36g Protein, 67g Carbohydrates, 36g Fat


  • Roasted vegetables
  • 1 raw beetroot, sliced
  • 200 g parsnips, cut into sticks
  • 1.5 tbsp olive oil
  • 0.75 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
  • 1 tbsp sherry vinegar
  • 30 g almonds
  • 0.25 tsp cayenne pepper
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • Wraps
  • a little oil
  • 100 g chorizo, diced
  • 2 hard-boiled egg, sliced
  • 4 wheat tortillas (each approx. 60 g)
  • 40 g baby lettuce

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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.
  • 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.
  • Tip:

    Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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