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Pesto and Feta Roast Vegetable Wrap

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

21.4g

Energy (kJ)

2689kJ

Energy (kcal)

643kcal

Carbohydrate incl. fibre (g)

64.8g

Carbohydrate excl. fibre (g)

52.9g

Sugar (g)

11.1g

Fibre (g)

11.9g

Fat (g)

36.1g

Saturated fat (g)

15.5g

Unsaturated fat (g)

15.1g

Monounsaturated fat (g)

12.5g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

61mg

Sodium (mg)

1465mg

Salt (g)

3.66g

Vitamin A (IU)

5683IU

Vitamin C (mg)

77.2mg

Calcium (mg)

434mg

Iron (mg)

3.46mg

Potassium (mg)

547mg

Total

85.6g

10758kJ

2572kcal

259.3g

211.6g

44.5g

47.8g

144.5g

62.0g

60.3g

49.8g

10.5g

0.1g

243mg

5859mg

14.65g

22732IU

308.6mg

1737mg

13.84mg

2188mg

  • 1 cup millet
  • 2 cups water
  • Knorr Vegetable Stock Pot
  • 6 whole wheat tortilla wraps
  • 1 1/2 cups butternut squash cubed
  • 1 1/2 cups 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
  • salt and finely ground pepper to taste
  • 2 tbsp olive oil
  • 1 cup feta cheese broken into pieces
  • 4 tbsp hummus
  • 4 to 6 tbsp basil pesto
  • Leafy Side sald
  • Knorr Light Greek Salad Dressing