WRAPS

Index

Introduction
Greek-style Wraps
Mexican Hummus Wraps
Spiced Tofu and Watercress Wraps

Although these rolled/folded 'sandwiches' utilise that very Mexican ingredient, the flour (or wheat) tortilla, the fillings can be pretty much anything you wish. For nutritional completeness, it's best to use pulse/soya-based fillings, but that's only a guideline. Many will keep well overnight if refrigerated. There are various ways of rolling/folding the tortilla, each one suited to different types of filling:

1. Rolled, chunky filling - place a line of filling about one-third of the way from an edge and begin to roll from this end. Fold in the ends then continue rolling up. Store loose end down.
2. Rolled, spreadable filling - spread a circle of size about two-thirds of that of the tortilla from one end and roll as above, except that the filling will layer with the tortilla, looking particularly striking when cut through.
3. Folded, burrito-style - place the main filling in the centre of the tortilla in a pile then fold up the bottom followed by the sides. Tuck one of the side pieces in the fold created by the other then stand upright and add any toppings.

In the following diagrams, the black represents the filling and the arrow indicates the direction of rolling:

Would make an ideal summer snack.

Ingredients

1 pack Redwood Cheezely (or similar product), crumbled finely
a handful pitted green olives, chopped
2 oz/55g green lentils, cooked
soft lettuce leaves, sufficient to partially cover the tortillas
6 - 8 flour tortillas (depending on size)

Dressing:
1 quantity Greek-style salad dressing

Instructions

1. Combine the first three ingredients and toss with the dressing.
2. Lay out a tortilla and cover a circular area roughly two-thirds of its own, starting from one edge, with the lettuce.
3. Spread evenly the correct proportion of filling mix over the lettuce and then roll the tortilla as method 2.
4. Cut each in two cross-wise and serve.

As quick as it gets, and well-tasty to boot.

Ingredients

1 recipe Mexican hummus
6 - 8 flour tortillas (depending on size) - use tomato and garlic
  if you can find them

Instructions

1. Simply spread the hummus evenly over the tortilla and roll, as method 2.
2. Cut each in two cross-wise and serve.

Perfect for a quick and tasty snack.

Ingredients

8 - 10 oz/225 - 280g smoked tofu, pressed and mashed
2 tbsp sunflower oil
½ tsp each ground coriander, cumin and fenugreek
½ tsp each turmeric and cayenne pepper
1 tbsp soya sauce
2 oz/50g watercress, chopped medium-fine
6 - 8 flour tortillas (depending on size) 

Instructions

1. Heat the oil in a frying pan on medium heat and briefly fry all the spices, then add the mashed tofu and stir well.
2. Season with soya sauce and ensure that all the ingredients are well-mixed.
3. Transfer to a bowl along with the chopped watercress and mix well. Allow to cool a little.
4. Lay out a tortilla and place the appropriate fraction of the mixture on the inside.
5. Prepare as method 2 above.
6. Repeat with the remaining tortillas, storing loose end down, then cut all the tortillas in two and serve.