Pesto and Feta Roast Vegetable Wrap
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Tender oven-roasted veggies are combined with cooked millet, pesto, feta cheese and hummus to create a delicious Mediterranean-style filling for wholewheat tortillas. Serve these colourful wraps with a simple leafy salad drizzled with Knorr Light Greek salad dressing, or prepare a triple batch on a Sunday for nutritious on-the-go lunchboxes during the week. Millet is one of our Knorr Future 50 Foods!
Feeds
4Person
Preparation time
80Min.
easy
Ingredients
- 1 cup millet
- 2 cups water
- 1 Knorr vegetable stock pot
- 6 whole wheat tortilla wraps
- 1 1/2 cups butternut squash cubed
- 1 1/2 cups baby courgettes (baby marrow), sliced into rings
- 1 1/2 cups peppers cut into quarters
- 1 1/2 cups red onion chopped roughly
- 1 1/2 cups cherry tomatoes halved
- 1 tbsp dried Italian herbs
- Robertsons Atlantic sea salt to taste
- fine black pepper to season
- 2 tbsp olive oil
- 1 cup feta cheese broken into pieces
- 4 tbsp hummus
- 4 to 6 tbsp basil pesto
- leafy green salad
- Knorr light greek salad dressing, to drizzle over green salad
Preparation method
Nutrition
- Vegetarian
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