Pesto & Goat Cheese Wrap

Pesto & Goat Cheese Wrap

with Apple & Red Cabbage Salad

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

300 – 400 kcal/serving
Ingredients We Send

200-250 gram

Red Cabbage

100 gram

Goat Cheese

5 unit

Cherry Tomato

3 unit

Tortilla

1 unit

Carrot

1 unit

Red Onion

1 adet

Baking Paper

1 unit

Zucchini

1 unit

Yeşil Elma

6 unit

Mushroom

4 tablespoon

Pesto Sos

15 ml

White Wine Vinegar


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Grater
  • Knife
  • Mixing Bowl
Nutrition Values / per serving
Tarif
1

Set the oven to 200 degrees and run it. 

 

Slice the zucchini in ½ cm thick. (You can use the ruler at the top of your recipe card.)

 

Finely chop the onion in half moon shape. 

 

Slice the mushrooms thinly. Divide the cherry tomatoes into four.

 

Place the ingredients on baking sheet as you see on the left. Sprinkle a pinch ofsalt-pepper on it. Add few drops of olive oil on them and bake 7-8 min in the oven. (depending on how thick you cut the vegetables, baking time can vary. Instead of the specified cooking time, it is recommended to cook until vegetables get color.)


2

For salad; grate the carrot and apple. Chop red cabbage finely. Get them all in a mixing bowl.

 

Add 1 tbsp of olive oil, white wine vinegar and a pinch of salt – black pepper into the mixing bowl and stir in the salad ingredients.


3

First add the goat cheese in the tortillas and smash it, then rub the pesto sauce. (Rub pesto sauce and goat cheese in equal quantities of all tortillas.)


4

Place zucchini & mushroom mix in the tortillas with equal amounts. And start rolling.

 

You can serve Pesto & Goat Cheese Wrap with Apple & Red Cabbage Salad.

 

Enjoy!