eCook Meal
MUSHIE-STUFFED WRAPS
with turmeric hummus, fresh carrot & emerald kale
When we say stuffed, we mean with nutrients AND flavour! Golden portobello mushies in Cajun spice, piquanté peppers, kale, fresh chilli, fragrant turmeric hummus, all in scrumptious gluten-free wraps.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. Remove from the pan on completion and season to taste.
Kale & PEPPERS
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the Turmeric and hummus together with 1 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy Hummus in the center of a wrap. Top with the kale, grated Carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wrap. Look at you go, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
Kale & PEPPERS
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the Turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy Hummus in the center of a wrap. Top with the kale, grated Carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
Kale & PEPPERS
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the Turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy Hummus in the center of a wrap. Top with the kale, grated Carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
GOLDEN MUSHIES
Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste.
Kale & PEPPERS
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 3-4 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
SPICY DRESSING
Mix the Turmeric and hummus together with 1 tbsp of oil. Season to taste and add some finely chopped chilli, if you’d like.
HEAT THE WRAPS
Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold.
WRAP IT UP
Time to assemble the scrummy, veg-packed wraps! Smear the spicy Hummus in the center of a wrap. Top with the kale, grated Carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R162.69
for 4 servings · R40.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Turmeric needs 5 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Carrots needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Gluten Free Wraps needs 8Mini White Flour Wraps 6 pk R32.99 · whole pack (size can't be divided)R32.99
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- Portobello Mushrooms
- NOMU Cajun Rub
- Sweet Piquante Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for MUSHIE-STUFFED WRAPS?
The preparation time for MUSHIE-STUFFED WRAPS with turmeric hummus, fresh carrot & emerald kale is between 20 and 45 minutes.
What is the total time required to make MUSHIE-STUFFED WRAPS with turmeric hummus, fresh carrot & emerald kale?
The total time required to make MUSHIE-STUFFED WRAPS with turmeric hummus, fresh carrot & emerald kale is between 30 and 50 minutes.
How many servings does MUSHIE-STUFFED WRAPS provide?
4 servings
What are the main ingredients in MUSHIE-STUFFED WRAPS?
Carrot, Chilli, Gluten Free Wraps, Green Leaves, Hummus, Kale, NOMU Cajun Rub, Portobello Mushrooms, Pumpkin Seeds, Sweet Piquanté Peppers, Turmeric
What is the nutritional information of MUSHIE-STUFFED WRAPS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare MUSHIE-STUFFED WRAPS?
GOLDEN MUSHIES: Return the pan to a medium-high heat with some oil and a knob of butter. When hot, pan fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. In the final 2 minutes, mix in the Cajun Rub to taste. You may need to do this step in batches, adding more oil and butter in between. Remove from the pan on completion and season to taste. TOAST THE SEEDS: Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. WRAP IT UP: Time to assemble the scrummy, veg-packed wraps! Smear the spicy hummus in the center of a wrap. Top with the kale, grated carrot, mushrooms, and fresh rocket. Sprinkle over the pumpkin seeds and any remaining fresh chilli to taste. Repeat with the other wraps. Look at you go, Chef! HEAT THE WRAPS: Wipe down the pan and return to a medium heat. Heat the wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat, otherwise they become dry and too crispy to fold. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! SPICY DRESSING: Mix the turmeric and hummus together with 2 tsp of oil. Season to taste and add some finely chopped chilli, if you’d like. KALE & PEPPERS: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to gently massage the kale until softened and coated in oil. Wipe down the pan and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Add in the chopped piquanté peppers and toss together. Cover with a plate to keep warm and set aside for serving.
What should be prepared from my kitchen to make MUSHIE-STUFFED WRAPS?
Carrot, Chilli, Gluten Free Wraps, Green Leaves, Hummus, Kale, NOMU Cajun Rub, Portobello Mushrooms, Pumpkin Seeds, Sweet Piquanté Peppers, Turmeric
How many calories does MUSHIE-STUFFED WRAPS have?
calories
How much fat content does MUSHIE-STUFFED WRAPS have?
grams