Vegan Tortilla Wrap with Vegan Fillet Pieces

Liven up lunchtime with this tasty vegan tortilla wrap full of bold flavours and sumptuous textures. This vegan treat provides the perfect on-the-go meal or satisfying sit down lunch option. Follow the steps below to create this quick, but satisfying vegan wraps recipe.
  • 0:25 TIME
  • 10 portions

INGREDIENTS

800g Garden Gourmet Fillet Pieces

800g romaine lettuce

720g aubergine eggplant

680g tomatoes

480g courgette zucchini

400g crushed garlic

150g vegan light mayonnaise

30g thyme

20ml lemon juice

100ml olive oil

10 Tortilla wraps

METHOD

Preparation Time: 10mins

Cook Time: 15mins 

 

  1. Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven.
  2. Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
  3. Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
  4. Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed vegan fillet pieces. Roll into a wrap, cut in half and serve.

CHEF'S TIP

Add homemade potato crisps as a side.

You can add fresh chopped tarragon in the sauce for more freshness.

Use flat bread or pita instead of the tortilla.

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

414 kJ

99 kcal

1895 kJ

454 kcal

8400 kJ

2000 kcal

23%

Fat

4.5g

20.5g

70g

29%

of which: saturates

0.7g

3.0g

20g

15%

Carbohydrate

8.1g

37.3g

260g

14%

of which: sugars

1.7g

7.7g

90g

9%

Fibre

2.9g

13.1g

-

-

Protein

5.1g

23.4g

50g

47%

Salt

0.24g

1.09g

6g

18%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).