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Step 1:

  • Butternut 1 kg
  • Red onion 200 g
  • Oil 50 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    20 g
    Added to cart: Robertsons Veggie Seasoning
  • Knorr Honey & Soy Sauce
    Knorr Honey & Soy Sauce
    100 g
    Added to cart: Knorr Honey & Soy Sauce

Step 2:

  • Beetroot 500 g
  • 1 tin Chickpeas
  • Coriander 20 g
  • Feta cheese 200 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    150 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg

Step 3:

  • Rocket leaves (fresh) 100 g
  • 10 Wraps


  1. Step 1:

    • Pre-heat the oven to 160 °C. Cut butternut and onion into cubes. Combine all ingredients and mix well. Place the butternut-onion mix in a roasting tray and roast in the oven for 35 min. Remove and set aside to cool.
  2. Step 2:

    • Cook, peel and cube the beetroot. Drain and rinse the chickpeas. Roughly chop the coriander. Cube the feta cheese. Combine all ingredients and mix well. Add the beetroot-chickpea mixture to the butternut mixture and set aside.
  3. Step 3:

    • To assemble: place a wrap on a white board, top with the rocket, then the butternut mix and fold. Slice in half and package to serve.
  4. Hint:

    • Save time by using pre-cooked or tinned beetroot.
  5. Chef's Tip:

    • Add chicken strips or grated mozzarella cheese.