wraps

Kookidee

wraps (kant en klaar of zelfgemaakt)

gr. gerookte zalm in dunne plakken

el. roomkaas

gr. pijnboompitjes

komkommer

gr. rucola

bieslook

Parmezaanse kaas

olijfolie

peper en zout

bloem

ml. lauw water

zout

Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge.

This <a href="https://www.bbc.co.uk/food/recipes/tomato_sauce_for_pizza_19260"> no-cook pizza sauce</a> recipe is great for kids to put on the wrap if turning into a mini pizza.

Tortilla wraps

grams/4½oz plain white flour, plus extra for rolling

¼ tsp fine sea salt

tbsp sunflower or vegetable oil

How to make homemade tortillas

Buffalo Chicken Wrap Recipe

For the Fried Chicken Tenders

canola oil

all-purpose flour

black pepper

salt

buttermilk

chicken tenders

For the Wraps:

Franks Red Hot sauce

butter

head romaine lettuce, roughly chopped

blue cheese, crumbled

tomato, stemmed, seeded, and chopped

For the fried chicken tenders: In a Dutch oven, pour in enough oil to come halfway up the side. Attach a deep-fry thermometer, and turn the heat to medium-high. Bring the temperature up to 350°F. Meanwhile, combine the flour, black pepper, and salt in a shallow bowl. Pour the buttermilk into a second bowl. Add the chicken tenders to the buttermilk. Using a pair of tongs, pull up one tender and hold over the bowl to let the excess buttermilk fall back in. Transfer the tender to the flour mixture and toss until coated. Repeat process until all the tenders are coated. 

When the oil is at the right temperature, add the tenders (if they all fit in one layer) and cook until golden brown, about five minutes. Drain the tenders on paper towels when done. Repeat process if more tenders need to be cooked. Then turn off the heat. 

For the wraps: In a small saucepan, melt the butter over low heat. Add the Franks hot sauce and stir until smooth. Transfer the sauce to a large bowl and add the fried chicken tenders. Toss until they are coated. 

Heat a large cast-iron skillet over medium heat. Add one of the wraps and let warm up for a few seconds on each side. Repeat process until all the wraps are warm. 

To construct, take one wrap and add two of the sauced fried chicken tenders, a handful of romaine, a 1/4 cup of the blue cheese, and 1/4 of the chopped tomato. Fold the wrap up like a burrito, and then cut in half crosswise to serve. Repeat process with remaining wraps.

These Asian-inspired vegan cabbage rolls are made up of tender cabbage leaves, stuffed with a rice and veggie filling, and served alongside a Chinese brown garlic sauce. Plus, this recipe is super versatile, gluten-free, and naturally vegetarian and vegan!

Vegan Cabbage Rolls

rice

napa cabbage ((10-12 leaves))

onion

tbsp ginger (minced)

garlic

carrot

peppers

white button mushrooms (diced (I used canned))

tbsp tamari (or coconut aminos)

sea salt, ground pepper, onion powder

tsp red pepper flakes (or

Sesame seeds (to garnish)

tsp oil (e.g. sesame oil)

tbsp rice vinegar

maple syrup

water

cornstarch

Salt, pepper, red pepper flakes, smoked paprika (to taste)

Soak the sushi rice in a bowl with plenty of water for about 45-60 minutes, then drain. Cook it with the mentioned amount of water and some salt in a saucepan until tender, about 10-12 minutes.

Cook the rice

Meanwhile, chop the veggies and prep the cabbage leaves. Bring a large pot with water to a boil, then add in 3-4 of the cabbage leaves and cook them for 2-3 minutes until softened. Place the cooked leaves into a bowl with cold water, then set aside. Do this with the remaining leaves.

Heat 1/2 tbsp oil in a skillet, add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes, then add tamari, and all spices. Cook for a further 1-2 minutes.

Cook the veggies

Once the rice is cooked, add it to the skillet and stir to combine. Turn off the heat and taste the mixture. Add more seasonings if needed.

Place a cabbage leaf on a plate and put about 1 1/2 - 2 tablespoons of the rice mixture in the middle. Fold in the sides and the top over the filling and roll it up. Place it on a plate. Do this with the remaining leaves.

Assemble

Heat 1/2 tbsp of oil in a skillet, and once hot add 5 of the cabbage rolls. Pan sear for a few minutes from both sides. The rolls should be golden brown.

Pan sear the rolls

Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, maple syrup. Let it cook for about 1-2 minutes. Mix the water with cornstarch to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.

Make the sauce

Pour the sauce of the cabbage rolls and garnish with sesame seeds. Enjoy!

Serve

Carnitas, the Mexican meat of the gods! This Best Slow Cooker Carnitas recipe is loaded with flavor and perfect for making tacos, salads and wraps.

Best Slow Cooker Carnitas

pork butt roast

bacon grease (or oil)

onion,

garlic, (peeled and smashed)

orange juice

liquid smoke

sea salt

cumin

ancho chile powder

Smear the bacon grease on the bottom of a large slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add ALL remaining ingredients around the pork.

Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.

If you like your carnitas crispy on the edges (like it's served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler, you can burn the carnitas quickly. Serve over rice, taco, or on top of salads!

https://content.jwplatform.com/videos/xh0n9ory.mp4

This is easily the Best Slow Cooker Carnitas Recipe we've ever made, big on flavor and low on effort.

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Tortillas

plain flour,

vegetable oil

Combine the flour, vegetable oil and salt&nbsp;in a bowl.&nbsp;Pour over 150ml warm water and&nbsp;knead to bring the mixture&nbsp;together. Remove from the bowl and&nbsp;knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.&nbsp;

Cut the dough into 6 equal pieces (about 75g each). <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide,&nbsp;2mm thick.&nbsp;

Heat a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium-high heat. Cook the tortillas&nbsp;for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest.&nbsp;Keeps for two days well wrapped, or cool, wrap and freeze for up to three&nbsp;months.&nbsp;

These beautiful mouth-watering wraps are delicious, crispy, peanuty and slightly spicy.&nbsp;

Crispy Thai Chicken Wraps

chicken breasts (about 3 breast)

soy sauce

sesame oil

peanut butter (room temp)

coconut milk

brown sugar

hot chili sesame oil

rice wine vinegar (or white vinegar)

cayenne pepper

sesame seeds

garlic (grated

carrots

red bell peppers (julienned)

inch flour tortilla wraps (12-)

Heat your grill, pan or skillet to medium-high heat.

Combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Grill for 5-7 minutes on each side. Allow to cool and then cut into thin strips.

Heat  1 tablespoon of sesame oil in a medium skillet add the carrots, red peppers and 1 tablespoon soy sauce. Stir fry for 5-10 minutes or until just slightly soft. Just to cook the veggies a little.

In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic. Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving. Add the chicken to the remaining sauce and toss to combine.

Working with two tortillas at a time heat them in the microwave for 30 seconds. Add a good amount of the chicken and sauce to the top of one tortilla. Top with some veggies and then tuck in the sides and roll tightly. Repeat with remaining ingredients.

Heat a skillet with a little oil. Lightly crisp each wrap, turning to get all sides.

Serve warm with extra sauce.

The smartest way to make a wrap: crunchwrap supreme edition

Tiktok Wrap Hack

beef

tsp chili powder

tsp cumin

onion powder

garlic powder

tsp smoked paprika

large corn or flour tortillas (~10", flour preferred)

lettuce

cherry tomatoes (quartered, or diced regular tomatoes)

sour cream

mexican cheese blend (shredded)

tortilla chips (or as desired)

Make the taco beef: Brown the beef in a frying pan over medium high heat until browned and cooked through. Drain off any excess fat, if needed. Add the spices and stir in. Taste and season with salt and pepper. Set aside.

Make the wrap: Lay the tortilla down on a cutting board. Take a knife and cut a line from the center of the tortilla to the bottom edge.

Starting at the bottom left quarter, add shredded lettuce and tomato. To the top left quarter, spread on some sour cream and top with tortilla chips. On the top right quarter, sprinkle on some cheese and add some ground beef. Finally, on the last quarter, sprinkle on some more cheese.

Starting with the bottom left corner and fold it up over the top left.

Then fold it over to the top right.

Finally, fold it down to the bottom right.

Grill in a pan over medium heat until the tortilla is crispy and the cheese melts, flipping once, about 3-4 minutes per side. Enjoy!

Make our 5-ingredient falafels to create these ultimate veggie wraps, packed with falafels, avocado and herbs and topped with a delicious tahini sauce

Ultimate falafel wrap

Middle Eastern-style flatbread

4-5 falafels(see recipe below)

avocado

parsley,coriander and mint leaves

½ lime,juiced

sriracha

milliliters natural yogurt

tahini

½ lemon,juiced

For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl.

Warm the flatbread in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> – around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the <a href="https://www.bbcgoodfood.com/recipes/5-ingredient-falafel">falafel</a> and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy.

Chook gets a second look in rice paper wrappers for the prefect leftovers to lunch box meal.

Kecap manis chicken wraps

Lilydale Free Range Whole Chicken

(80 milliliters) kecap manis

rice paper wrappers

carrot, shredded

(80 grams) shredded purple cabbage

coriander leaves

Lebanese cucumber, sliced

snow pea sprouts

Sweet chilli sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

A Friday night quick supper that's healthy and delicious - who could ask for anything more?

Each serving provides 617kcal, 15g protein, 80g carbohydrate (of which 14g sugars), 23g fat (of which 8g saturates), 15g fibre and	1.8g salt.

Grilled vegetable wraps with salsa and guacamole

tomatoes,

green chilli, de-seeded and finely chopped

tbsp fresh coriander, finely chopped

avocados,

lime, juice only

courgette,

red pepper, seeded and cut into quarters, lengthways

yellow pepper, seeded and cut into quarters, lengthways

flour tortillas

coriander

lime,

Chicken salad with apples and dried cranberries in a light and creamy yogurt-mayo dressing are rolled up in veggie tortillas for a light lunch or dinner anytime

Cranberry Apple Chicken Salad Wraps

yogurt

mayonnaise

Dijon mustard

cinnamon

chicken breasts cubed

Granny Smith apples, washed, cored and diced

lemon juice

cranberries

green lettuce

spinach/vegetable tortillas

Add yogurt, mayo and mustard to a large bowl, and mix until well combined

Stir in the sea salt, pepper and cinnamon

Add the chicken and apples, and drizzle with lemon juice

Add the dried cranberries, and mix well

To assemble wraps, place some lettuce and chicken salad on individual tortillas, and roll them up, burrito style

These flavorsome wraps will be a family favourite

Middle Eastern Chicken and Couscous Wraps with Goat Cheese

chicken

olive oil

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