wrap

Sizzling chicken fajitas

chipotle

spring onions

tomato

coriander

red chilli

limes

balsamic vinegar

soy sauce

mixed-colour peppers

red onion

x 200 g skinless higher-welfare chicken breasts

sweet smoked paprika

olive oil

x beans

cumin seeds

x 250 g pack of cooked brown rice

lemon

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

Deze wraps met kip, zongedroogde tomaat en rucola brengen de zon in huis als aperitief of tapas. 


Apero-wraps

grote wraps

gebakken kipfilet

120 g pesto van zongedroogde tomaatjes

g rucola

handvol kerstomaten

Verwarm de wraps volgens de aanwijzingen op de verpakking.


Smeer een laagje rode pesto op de wraps. 


Trek het vlees van de kipfilet uiteen en verdeel over de wrap. Strooi er de rucola en gehalveerde kerstomaten over.


Rol de wraps zo strak mogelijk op en steek er per wrap om de 3 cm een houten prikker in. Snijd tussen de prikkers in gelijke delen.


Hapje van varkensgebraad met curry. Eenvoudig gerechtje dat snel gemaakt is en heerlijk smaakt! 


Wrap met varkensgebraad en curry

400 g varkensgebraad (reeds gebakken en in plakjes)

300 g verse spinazie

cl room

kl currypoeder

el zwarte sesamzaadjes

olijfolie

zeste van een citroen

wraps

Was de spinazie en verwijder de middenste nerf. Laat in een pan even stoven in olijfolie.


Meng de room met 3 eetlepels olijfolie, de currypoeder, de citroenzeste en de zwarte sesamzaadjes tot een gladde saus.


Leg de wraps open en beleg met plakjes varkensgebraad. Bestrijk het geheel met de saus. Leg hierop enkele blaadjes spinazie.


Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Easy beef burritos

sunflower oil

onion,finely chopped

garlic cloves,very finely chopped

tbsp cumin

tbsp coriander

cayenne pepper(more if you want it spicier)

oregano

beef mince

golden caster sugar

tbsp wine vinegaror cider vinegar

can chopped tomatoes

can black beansor kidney beans,

flour tortillas

cooked rice,or our Mexican tomato rice (see recipe below right)

Heat the oil in a large pan – a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.

Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.

To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

These light and refreshing, truly scrumptious chicken wraps are great to have as a light lunch or dinner. They keep nicely in the fridge for 1-2 days and are even yummier eaten cold!

Low-Calorie, Healthy Chicken Wraps (364 Cal Only!)

450 gram / 1 pound chicken breast (skinless)

/ 4.5 oz light cream cheese (11% fat)

Greek yogurt (low fat)

carrot

dill

lemon juice

red wine vinegar

salt & pepper

wheat tortillas

lettuce leaves

cucumber

onion

Low-Calorie, Healthy Chicken Wraps (364 cal only!)

Boil chicken breast for about 20-25 minutes. Set aside to cool.

In a small-sized mixing bowl, whisk the cream cheese until completely soft.

Add the Greek yogurt and whisk until fully combined.

Grate the carrot with a hand grater and add to the mixture as well.

Whisk in the chopped dill, fresh lemon juice, and vinegar. Season with salt and pepper.

Once the chicken is cool enough, shred it into pieces and add to the mixture.

Combine everything well.

For The Chicken Salad:

Take a wrap and add 2 slices of tomato, 2 cucumber sticks, a bit of onion and lettuce and 1-2 tablespoons of the chicken salad and wrap.

For The Wraps:

Collard Green Chicken Salad Wraps

plain whole-milk Greek yogurt

mayonnaise

curry powder

scallions, thinly sliced

salt,

black pepper

(about 1 pound) shredded or chopped cooked chicken

raisins, regular

collard greens, tough

Mix the yogurt, mayonnaise, curry powder, scallions, 1/4 teaspoon salt, and pepper in a medium bowl. Add the chicken and raisins and stir to combine. Taste and add more salt, pepper, or curry powder as needed.

Place the collard green leaves shiny-side down on a work surface. Divide the chicken salad among the leaves, placing the chicken salad across the top. Roll each leaf up like a burrito: Fold the bottom up over the filling, fold the sides in, and then roll tightly from the bottom up. Cut each wrap in half if desired (or if the leaf naturally splits where the stem is).

Once you've cooked the lamb, put the kids in charge of topping the tortillas with the ingredients then wrapping them up.

Greek-style lamb wraps

lamb fillets

(2/3 cup) bought tzatziki

Complete Greek Salad

These quick and easy wraps make a healthy brown-bag lunch option. The beans add protein and a whole grain wrap will give you an added boost of dietary fiber. Be sure to choose low or no salt options for all the ingredients to control sodium content.

Lunchbox Black Bean Pinwheel Wraps Recipe

black beans,

tbsp prepared salsa

tbsp low-fat plain Greek yogurt

cilantro leaves

4, 8-inch whole grain tortillas

lettuce

Lunchbox Black Bean Pinwheel Wraps

A healthy Homemade Pita Bread Recipe. The softest &amp; most flavorful. Made with Greek yogurt &amp; without yeast.

Homemade Pita Bread - Greek Flatbread Recipe

bread flour

/3.1 oz) milk (lukewarm)

salt

In a mixing bowl whisk together all of the ingredients except of flour.

Start incorporating the flour into the mixture while mixing the dough with your hands.

Depending on the strength of the flour you&#x27;re using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.

Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.

With a knife or dough cutter, divide the dough into 6 pieces.

Shape each piece into a ball.

Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.

Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.

Add the first flatbread and cook for 1-2 minutes on each side (don&#x27;t let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.

You may add flatbreads on top of each other creating a pile until you&#x27;re finished making them. This way they won&#x27;t air dry and stay more &quot;elastic&quot; if you&#x27;re planning to use them as wraps.

Learn 12+ ways of enjoying this tortilla trend (plus TIPS!) - including vegan tortillas, low-carb wraps, dessert options, and more!

Viral Tortilla Hack (12+ Filling Ideas and low-carb options!)

Tortilla wrap

Your favorite fillings (check the post for 12+ recipe ideas)

Decide how many folds you want: Whether you want 3 or 4 sections will change how you fill the tortilla wrap, you need to know this in advance.

Make the cut: In the center of the tortilla (or nori/damp rice paper sheet), make a cut outwards to the edge of the tortilla.

Add the fillings: Visually divide the surface area into 3 or 4 parts based on the layers you want and place your toppings.If you imagine the wrap to be like a clock-face and have the cut facing down towards 6 pm, then for 4 layers 1-3,3-6,6-9, and 9-12 will be the separate sections (with 1-6, i.e., the half on the right of the cut as your two outer layers). For three parts, then, 6-10, 10-2, and 2-6 will be where the layers are (with 10-6 as the outer layers). Use the images/video as a reference.

Fold it: Start by folding the wrap from the left side of your cut and flip and flip again until you have a completely folded tortilla. 

Heat It (OPTIONAL): For a homemade quesadilla style dish, you can not heat your tortilla wrap. Use a sandwich press, grill, or hot skillet and lightly heat for 1-2 minutes on each side, or until lightly browned. You can do this step with or without oil/butter.

Check the blog post for filling ideas!!!

To make ahead: Prepare your tortilla wrap, skipping step five, and store it in the fridge or freezer (like you would any wrap- in plastic wrap/beeswax wrap) for later. The shelf life will depend on your fillings. This method is similar for crepe wraps too.Nori wraps: Just like sushi, nori wraps are best eaten within 1-2 days- as refrigeration will cause the nori to become softer and lose the crisp texture.Rice paper: These are best enjoyed immediately. Rice paper dries out and becomes rubbery when refrigerated. However, if you tightly wrap it in clingfilm, it may last 1-2 days

To Make Ahead &amp; Store

Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal

Halloumi flatbreads

pumpkin seeds

tbsp cumin seeds

red cabbage(about 650 grams), core removed, shredded

peppers,cut into strips

tbsp white wine vinegar

tbsp extra virgin olive oil

6-8 flatbreadsor wraps

hummus

bag rocket

Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.

Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.

Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

Ranch Chicken Wraps

plain Greek yogurt

chives

parsley leaves

garlic,

Kosher salt

chicken

pocketless pitas, flatbreads,

romaine lettuce leaves

tomato,

Combine the yogurt, mayonnaise, chives, parsley, and garlic in a small bowl. Season with salt and pepper as needed; set aside.

Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Remove from the heat and toss with 2 tablespoons of the ranch dressing.

Lay 1 lettuce leaf and 2 slices of tomato on one half of each pita. Evenly divide the chicken among the 4 pitas. Drizzle with more ranch dressing, fold in half, and serve. These sandwiches are best made and eaten immediately.

What happens when you wrap up sub fillings in a tortilla? You can an Italian wrap that’s out of this world and full of flavor.

Italian wrap

burrito-size flour tortillas

oz sliced ham

salami

mozzarella cheese (shredded) (or Italian blend cheese)

tomato (sliced)

red onion (thinly sliced)

vinaigrette dressing

Soften the tortilla on a hot skillet.

In the middle of the tortilla, layer the ham and salami. Sprinkle the cheese over top. Add lettuce, tomatoes, and red onion. Drizzle with salad dressing to taste.

Roll up like a burrito. Serve with extra dressing on the side.

These beef bulgogi burritos are a fusion dish, combining the essentials of traditional Korean bulgogi in a delicious wrapped burrito. Loaded with flavorful add-ins, like kimchi and pickled daikon radish, they're a winner for the mouth and the eyes.

Korean Beef Bulgogi Burritos Recipe

For the Marinated Beef:

(80 milliliters) soy sauce

(45 grams) sugar

(15 milliliters) toasted sesame oil

scallions,

For the Burritos:

(235 milliliters) sour cream

(15 milliliters) Korean gochujang chili paste

(700 grams) hot cooked short-grain rice

flour tortillas (12-inch recommended), warmed

Chopped kimchi, for stuffing burritos

Danmuji (Korean Pickled Daikon Radish),

red cabbage (from 1 head)

Lime wedges,

For the Marinated Beef: In a large bowl, whisk together soy sauce, sugar, sesame oil, Asian pear, garlic, and ginger. When sugar has dissolved, add beef, scallion, and onion slices to bowl and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.

In a large cast iron or heavy stainless steel skillet, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Working in batches, add beef and onions, working quickly to arrange them in a flat, even layer against bottom of skillet; try not to overcrowd pan. Cook on one side for 1 minute, then flip and cook second side until browned and crisp in spots, about 2 minutes longer. Transfer cooked beef and onions to a plate and repeat with remaining beef, onions, and oil.

For the Burritos: In a small bowl, stir together sour cream and gochujang. Spread rice onto warm tortillas, then top with a layer of beef and onions, followed by kimchi, a few pickled daikon radish strips, red cabbage, cilantro, scallions, and gochujang sour cream. Roll tightly, folding sides of tortilla in as you go. (Wrapping the burritos in foil will make them portable and less messy to eat.) Serve with lime wedges.

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