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Step 1:

Step 2:

  • Beetroot 500.0 g
  • 1 tin Chickpeas
  • Coriander leaves 20.0 g
  • Feta cheese 200.0 g

Step 3:

  • Rocket leaves (fresh) 100.0 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.