Make your dinner fun with this bright pink beetroot wrap holding inside it an ensemble of delicious ingredients! It is loaded with butternut, chorizo, crunchy green leaves, sun-dried tomato, creamy feta and zingy crème fraîche!
Chorizo & Butternut Wrap
Chorizo & Butternut Wrap
with crème fraîche & sun-dried tomato
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Wrap
- Beetroot Wraps
- Butternut
- Creme Fraiche
- Danish-style Feta
- Green Leaves
- Lemon
- Lemons
- Sliced Chorizo
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY CRÈME FRAÎCHE
In a bowl, combine the crème fraîche, a pinch of Lemon zest, a squeeze of lemon juice (to taste), and seasoning. Add water in 5ml increments until a spreadable consistency.
CHORIZO TIME
When the Butternut has 6-8 minutes remaining, remove the tray from the oven. Add the sliced chorizo to the tray, return to the oven, and roast for the remaining time.
PRETTY PINK WRAPS
Place a pan over a medium-high heat. When hot, dry toast the beetroot wrap for about 30 seconds per side until warmed through. Remove from the pan on completion.
THAT’S A WRAP!
Lay down the warm wrap. Spread over the loosened crème fraîche. Top with the shredded green leaves, the roasted Butternut & chorizo, and the sliced sun-dried tomato. Crumble over the drained feta and wrap it up. Make a side salad with any remaining fillings, and serve a lemon wedge on the side. Well done, Chef!
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY CRÈME FRAÎCHE
In a bowl, combine the crème fraîche, a pinch of Lemon zest, a squeeze of lemon juice (to taste), and seasoning. Add water in 5ml increments until a spreadable consistency.
CHORIZO TIME
When the Butternut has 6-8 minutes remaining, remove the tray from the oven. Add the sliced chorizo to the tray, return to the oven, and roast for the remaining time.
PRETTY PINK WRAPS
Place a pan over a medium-high heat. When hot, dry toast the beetroot wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep them warm.
THAT’S A WRAP!
Lay down the warm wraps. Spread over the loosened crème fraîche. Top with the shredded green leaves, the roasted Butternut & chorizo, and the sliced sun-dried tomato. Crumble over the drained feta and wrap it up. Make a side salad with any remaining fillings, and serve a lemon wedge on the side. Well done, Chef!
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ZINGY CRÈME FRAÎCHE
In a bowl, combine the crème fraîche, a pinch of Lemon zest, a squeeze of lemon juice (to taste), and seasoning. Add water in 5ml increments until a spreadable consistency.
CHORIZO TIME
When the Butternut has 6-8 minutes remaining, remove the tray from the oven. Add the sliced chorizo to the tray, return to the oven, and roast for the remaining time.
PRETTY PINK WRAPS
Place a pan over a medium-high heat. When hot, dry toast the beetroot wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep them warm.
THAT’S A WRAP!
Lay down the warm wraps. Spread over the loosened crème fraîche. Top with the shredded green leaves, the roasted Butternut & chorizo, and the sliced sun-dried tomato. Crumble over the drained feta and wrap it up. Make a side salad with any remaining fillings, and serve a lemon wedge on the side. Well done, Chef!
GOLDEN Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ZINGY CRÈME FRAÎCHE
In a bowl, combine the crème fraîche, a pinch of Lemon zest, a squeeze of lemon juice (to taste), and seasoning. Add water in 5ml increments until a spreadable consistency.
CHORIZO TIME
When the Butternut has 6-8 minutes remaining, remove the tray from the oven. Add the sliced chorizo to the tray, return to the oven, and roast for the remaining time.
PRETTY PINK WRAPS
Place a pan over a medium-high heat. When hot, dry toast the beetroot wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep them warm.
THAT’S A WRAP!
Lay down the warm wraps. Spread over the loosened crème fraîche. Top with the shredded green leaves, the roasted Butternut & chorizo, and the sliced sun-dried tomato. Crumble over the drained feta and wrap it up. Make a side salad with any remaining fillings, and serve a lemon wedge on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chorizo & Butternut Wrap?
The preparation time for Chorizo & Butternut Wrap with crème fraîche & sun-dried tomato is between 10 and 25 minutes.
What is the total time required to make Chorizo & Butternut Wrap with crème fraîche & sun-dried tomato?
The total time required to make Chorizo & Butternut Wrap with crème fraîche & sun-dried tomato is between 40 and 55 minutes.
How many servings does Chorizo & Butternut Wrap provide?
4 servings
What are the main ingredients in Chorizo & Butternut Wrap?
Beetroot Wrap, Beetroot Wraps, Butternut, Creme Fraiche, Danish-style Feta, Green Leaves, Lemon, Lemons, Sliced Chorizo, Sun-Dried Tomatoes
What is the nutritional information of Chorizo & Butternut Wrap?
Calories: 678, Carbs: 61 grams, Fat: grams, Protein: 28.1 grams, Sugar: 15.9 grams, Salt: 34 grams
How do I prepare Chorizo & Butternut Wrap?
CHORIZO TIME: When the butternut has 6-8 minutes remaining, remove the tray from the oven. Add the sliced chorizo to the tray, return to the oven, and roast for the remaining time. PRETTY PINK WRAPS: Place a pan over a medium-high heat. When hot, dry toast the beetroot wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep them warm. THAT’S A WRAP!: Lay down the warm wraps. Spread over the loosened crème fraîche. Top with the shredded green leaves, the roasted butternut & chorizo, and the sliced sun-dried tomato. Crumble over the drained feta and wrap it up. Make a side salad with any remaining fillings, and serve a lemon wedge on the side. Well done, Chef! GOLDEN BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ZINGY CRÈME FRAÎCHE: In a bowl, combine the crème fraîche, a pinch of lemon zest, a squeeze of lemon juice (to taste), and seasoning. Add water in 5ml increments until a spreadable consistency.
What should be prepared from my kitchen to make Chorizo & Butternut Wrap?
Beetroot Wrap, Beetroot Wraps, Butternut, Creme Fraiche, Danish-style Feta, Green Leaves, Lemon, Lemons, Sliced Chorizo, Sun-Dried Tomatoes
How many calories does Chorizo & Butternut Wrap have?
678 calories
How much fat content does Chorizo & Butternut Wrap have?
grams
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