Sweet and spicy vegan everything wrap

12 INGREDIENTS • 7 STEPS • 40MIN

Sweet and spicy vegan everything wrap

Recipe

2.5

2 ratings
Load up wraps with M&S More Than meatballs, creamy beetroot dip, caramelised onions and shredded veg, then let everyone roll them up themselves. Any leftover dips are great for sandwiches.
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Load up wraps with M&S More Than meatballs, creamy beetroot dip, caramelised onions and shredded veg, then let everyone roll them up themselves. Any leftover dips are great for sandwiches.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
4
4
M&S Remarksable Value carrots, peeled, finely sliced
1
lime, juiced
12
M&S More Than meatballs
4
M&S extra virgin olive oil piadina
1 pot
(300 g)
M&S houmous with extra virgin olive oil
60 g
wild rocket
1 bunch
parsley, chopped
For the caramelised onions
4
white onions, sliced
1 tbsp
soft dark brown sugar
For the beetroot dip
1 pack
(250 g)
baby beetroot
50 g
cashew nuts
1 tsp
M&S hot chipotle chilli paste
Love This Recipe?
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Sweet and spicy vegan everything wrap
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4.
step 2
First, make the caramelised onions. Put the sliced onion (4) into a baking tray and sprinkle over the sugar (1 tbsp), 1 tbsp olive oil and a pinch of black pepper. Stir to coat evenly, then bake in the oven until the onions are tender and golden and the sugar has caramelised – around 25 minutes.
step 3
While the onions cook, tip the beetroot (1 pack), cashew nuts (50 g) and chilli paste (1 tsp) into a blender along with 1 tbsp olive oil and a pinch of salt. Blitz until smooth and combined. Set aside.
step 4
Put the carrots (4) into a small bowl. Add the lime juice (1) and a little black pepper, mix, then set aside.
step 5
Heat a splash of olive oil in a wide-based pan and fry the veggie balls (12), turning occasionally, for 5 minutes.
step 6
Just as the onions finish cooking, put the piadinas (4) into the oven to warm through.
step 7
Assemble your wraps by smearing spoonfuls of houmous (1 pot) and beetroot dip over each of the warm piadinas. Top each one with shards of carrot, rocket (60 g) and three of the meatballs, then add the caramelised onions and a scattering of fresh parsley (1 bunch) before rolling up the wraps. Wrap some foil around the bottom of each wrap to prevent mess, if you like.
step 7 Assemble your wraps by smearing spoonfuls of houmous (1 pot) and beetroot dip over each of the warm piadinas. Top each one with shards of carrot, rocket (60 g) and three of the meatballs, then add the caramelised onions and a scattering of fresh parsley (1 bunch) before rolling up the wraps. Wrap some foil around the bottom of each wrap to prevent mess, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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