Hot-Honey Falafel Wraps
with Pickle Coleslaw, Golden Wedges and BBQ-Ranch Sauce
Ingredients: Russet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
2 unit(s)
Flatbread
(Contains: Soy, Wheat, Milk May contain traces of: Gluten)
3 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
56 g
Spring Mix
4 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Wheat, Sesame, Soy, Tree nuts, Fish, Mustard, Sulphites)
2 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Wheat, Sesame, Soy, Gluten, Fish, Sulphites, Egg, Crustaceans, Milk)
2 tbsp
Hot Sauce
(May contain traces of: Wheat, Sesame, Soy, Gluten, Tree nuts, Fish, Mustard, Sulphites, Egg, Crustaceans, Milk)
1 unit(s)
Honey
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Sesame, Soy, Gluten, Tree nuts, Fish, Mustard, Sulphites, Crustaceans, Milk)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Wheat, Sesame, Soy, Tree nuts, Sulphites, Milk, Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, Applewood Smoke Spoice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, drain pickles, reserving pickle juice in a large bowl.
- Roughly chop pickles.
- To the bowl of pickle juice, add coleslaw cabbage mix, pickles, mayo and 1/2 tsp (1tsp) sugar. Season with salt to pepper. Toss to coat.
- In a medium bowl, combine honey and hot sauce.
- In a small bowl, combine ranch and half the BBQ sauce (use all for 4 servings).
- Once potatoes have been flipped, halve falafel and transfer to an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Toss to coat.
- Roast in the top of the oven for 8-10 min, flipping halfway through, until golden.
- Place flatbreads directly in the middle oven rack. Toast flatbreads for 3-4 min, until warm. (TIP: You can skip this step if you don't want to warm the flatbreads.)
- To the bowl with honey, add falafel. Toss to coat.
- Arrange flatbreads on a clean surface.
- Top with spring mix, some of the slaw and falafel.
- Drizzle some of the BBQ-ranch over top.
- Divide wraps and wedges between plates.
- Serve remaining slaw and BBQ-ranch alongside.
