Vegan Red Pepper & Kale Lunch Wrap
A tasty vegan lunchtime wrap packed with flavours including red pepper and kale.
Servings: 1 wrap
Calories: 171kcal
Ingredients
- 1 large flour tortilla
- 1 tablespoon pesto
- 1 roasted red pepper sliced
- 3 sundried tomatoes sliced
- 1 large pickled baby beet sliced
- handful fresh basil optional
- handful kale leaves
Instructions
- Prepare your veg. Any ingredients in oil should be
patted dry with kitchen paper. - Remove the stalks from the kale, up into each leaf,
then rub the kale between your fingers to soften it. - Spread pesto across your wrap and then pile your
fillings three-quarters of the way up your wrap (starting with the kale and basil) in a line, leaving the sides empty. - Fold the sides in over some of the filling, then
fold the top down over the filling and tucked in sides and roll towards you firmly. - Cut in half and serve or wrap in greaseproof paper
or foil and keep in the fridge until needed or add to your lunchbox. - Enoy!
Notes
- If you don't like pickled beetroot, look for the vacuum-packed plain cooked beetroot in your local supermarket.
- This wrap can be made the night before, but is better made and eaten the same day.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 869mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg
