Falafel and Piri Piri Houmous Wraps
A simple and delicious mid-week supper packed full of veggies. Falafel are great enjoyed hot or cold and the slightly spicy piri piri houmous is a game changer.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200/180C fan. Empty the contents of the falafel box onto a baking tray and cook for 15 minutes until slightly golden and crispy.
Step 2
While the falafel are cooking dice the tomatoes, grate the carrot and separate the leaves from the baby gem lettuces. Lay the flat breads onto a baking tray and sprinkle with a little water. Place into the oven to warm through for 3-4 minutes.
Step 3
Remove the flatbreads and falafel from the oven. Squeeze the excess vinegar from the pickled red cabbage (if using). Evenly spread the piri piri houmous between the flat breads and top with the falafel, dice tomato, baby gem, grated carrot, and a generous pinch of pickled red cabbage (if using). Roll up and serve while warm.
- Ingredients
- Based on 4 servings
-
4 Greek Flat Breads 1x Deli Kitchen Greek Style Flatbread x4 320g -
4 tbsp Pickled Red Cabbage 1x Sainsbury's Pickled Red Cabbage in Vinegar 440g (190g*) -
1 Carrot, grated 1x Sainsbury’s Carrots Loose -
280g Falafel 1x Goodlife Falafel with Chickpea, Cumin & Coriander x14 280g -
2 Baby Gem Lettuce 1x Sainsbury's Little Gem Lettuce x2 -
2 Tomatoes, diced 2x Sainsbury's Tomatoes Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
200g Piri Piri Houmous 1x Sainsbury's Sweet Chilli Houmous 200g