Dilly Falafel Wraps

Name: Dilly Falafel Wraps with DIY Ranch
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 150 g Falafel; 6 unit(s) Flour Tortillas; 90 mL Dill Pickle, sliced; 113 g Spring Mix; 1 tsp Dill-Garlic Spice Blend; 1 unit(s) Tomato; ¼ cup Cheddar Cheese, shredded; 4 tbsp Mayonnaise; 1 unit(s) Sour Cream; 2 unit(s) Green Onion; 1 unit(s) Mini Cucumber; ½ tbsp White Wine Vinegar; 1 tsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*

with DIY Ranch

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There is nothing like a perfect wrap – one that's crispy, cheesy, creamy and has a touch of acidity. The best part of this one? It's packed with delicious veggies.

Tags:

Veggie

•Quick

•New

•Low CO2

Allergens:

Soja

•Hvede

•Schwefeldioxide und Sulfite

•Milk

•Senf

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

150 g

Falafel

6 unit(s)

Flour Tortillas

90 mL

Dill Pickle, sliced

113 g

Spring Mix

1 tsp

Dill-Garlic Spice Blend

1 unit(s)

Tomato

¼ cup

Cheddar Cheese, shredded

4 tbsp

Mayonnaise

1 unit(s)

Sour Cream

2 unit(s)

Green Onion

1 unit(s)

Mini Cucumber

½ tbsp

White Wine Vinegar

Not included in your delivery

1 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories810 kcal

Fat46 g

Saturated Fat10 g

Carbohydrate77 g

Sugar10 g

Dietary Fiber7 g

Protein21 g

Cholesterol45 mg

Sodium1770 mg

Trans Fat0.4 g

Potassium700 mg

Calcium400 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Non-Stick Pan

•Measuring Spoons

•Whisk

•Small Bowl

•Large Bowl

Cooking Steps

Strain pickles, reserving the brine.
Chop pickles.
Cut tomatoes into 1/4-inch pieces.
Cut cucumber into 1/4-inch half-moons.
Thinly slice green onions.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. Lightly smash with the back of a spatula. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.

Meanwhile, add mayo, sour cream, Dill Garlic Spice Blend and pickle brine in a small bowl. Season with salt and pepper, then whisk to combine.
Set aside.

Meanwhile, add 3 tbsp (6 tbsp) dilly sauce, half the white wine vinegar (use all for 4 ppl) and 1/4 tsp (1/2 tsp) sugar to a large bowl, then whisk to combine.
Add half the spring mix, cucumbers, half the tomatoes, half the pickles and half the green onions.
Toss to combine.

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)

Divide remaining pickles, falafels, remaining dill sauce, remaining spring mix, cheese, remaining tomatoes and remaining green onions between tortillas.
Divide dill falafel wraps and salad between plates.