Cauldron

Spiced Falafel & Vegetable Vegetarian Burritos

You’ll never guess what’s in these Cauldron Spiced Middle Eastern Falafel and Vegetable Vegetarian Burritos… Erm, ok, maybe you will. But you definitely won’t believe just how tasty they are. Wow with a weekend lunch, or make sure dinner's a wrap with your new favourite Vegetarian Burrito recipe.

Serves 4
18 mins
Easy
Vegan
494 cals (per serving)
Spiced Falafel and Vegetable Vegetarian Burrito
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat
Vegan
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Ingredients:

For the burritos

  • 1 x 200g pack Cauldron Middle Eastern Falafels

  • 2 tbsp. vegan mayonnaise 

  • 2 tsp. smoked chipotle sauce

  • 4 soft tortilla wraps 

  • 150g cooked pilau rice

  • 8 leaves cos lettuce 

  • 1 small carrot, sliced into matchsticks 

  • ¼ red cabbage, shredded 

  • 1 red pepper, de-seeded and sliced 

  • 1 avocado, sliced 

For the spicy refried beans

  • 1 400g tin mixed beans, drained and rinsed 

  • ½ tbsp. smoked chipotle sauce

Our tip

Wrap in baking parchment for lunches and picnics on the go or pan fry for a delicious warm weekday dinner.

Method:

For the spicy refried beans

  1. Place the mixed beans and chipotle sauce in a saucepan. Add one tablespoon of water. Cook over a medium heat for 5 minutes (add a splash more water if the pan starts to get too dry). Crush lightly with a fork and set to one side.

For the burritos

  1. Cook the Cauldron Middle Eastern Falafels as per on-pack instructions.

  2. Mix the mayonnaise and chipotle sauce in a small ramekin.

  3. Spread the base of each wrap with the chipotle mayonnaise.

  4. Next divide the cooked refried beans between each of the wraps and spread using the back of a spoon. 

  5. Top each wrap with rice and cos lettuce. Crumble the falafel between the wraps and fill with the remaining ingredients.

  6. Tightly wrap each burrito by folding in the top and bottom of the wrap then tightly rolling the burrito starting from one side.

  7. Heat a non-stick pan over a medium heat. Place the burritos seam side down in the pan and cook for 1-2 minutes (this warms the burrito and helps seal the wrap. Roll over and cook the top of each burrito for 1-2 minutes.

  8. Remove from the pan and slice each burrito in half. 

Our tip

Wrap in baking parchment for lunches and picnics on the go or pan fry for a delicious warm weekday dinner.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!