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!
Butternut - 250g
Creme Fraiche - 25ml
Lemon - 1
Sliced Chorizo - 50g
Beetroot Wrap - 1
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Danish-style Feta - 20g
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!
Butternut - 500g
Creme Fraiche - 50ml
Lemon - 1
Sliced Chorizo - 100g
Beetroot Wraps - 2
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Danish-style Feta - 40g
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!
Butternut - 750g
Creme Fraiche - 175ml
Lemons - 2
Sliced Chorizo - 150g
Beetroot Wraps - 3
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Danish-style Feta - 60g
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!
Butternut - 1kg
Creme Fraiche - 100ml
Lemons - 2
Sliced Chorizo - 200g
Beetroot Wraps - 4
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Danish-style Feta - 80g
Woolies Products in this dish
