eCook Meal
Chorizo & Butternut Wrap
with crème fraîche & sun-dried tomato
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.74
for 4 servings · R32.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Beetroot Wraps needs 4Cauliflower & Beetroot Wraps 4 pk R64.99 · whole pack (size can't be divided)R64.99
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Creme Fraiche needs 100 mlSour Cream 250 ml 250 ml at R36.99 · 40% of packR14.80
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Sliced Chorizo
Shopping
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Woolies Products in this dish
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, Butternut, Chorizo, Creme Fraiche, Feta, Green Leaves, Lemon, Tomato
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?
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. 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. 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!
What should be prepared from my kitchen to make Chorizo & Butternut Wrap?
Beetroot Wrap, Butternut, Chorizo, Creme Fraiche, Feta, Green Leaves, Lemon, Tomato
How many calories does Chorizo & Butternut Wrap have?
678 calories
How much fat content does Chorizo & Butternut Wrap have?
grams