ON THE COVER All Wrapped Up! Easy and tasty recipes for any meal

These combos are tasty, healthy and easy to eat wherever you are!

Cheesy Red Slaw

Preparation: 12min, no cook, makes 2, calories per wrap 507 Lay 2 wholewheat tortilla wraps on a board. Spread each with 1tbsp light mayonnaise. Arrange 50g grated carrot in a lengthways strip down one quarter of each tortilla. Put 2 shredded spring onions on the next, 50g shredded red cabbage on the next and 50g grated Cheddar cheese on the final quarter. Drizzle each with 1tbsp sweet chilli sauce. Roll up and serve.

Breakfast Roll

Preparation: 5min, cooking 6min, makes 1, calories per roll 493 Heat a large non-stick frying pan until hot. Add 6 very thin rashers streaky bacon or pancetta and cook for 1-2min on each side. Drain, reserving the pan juices; keep warm. Beat 2 medium eggs. Reheat the pan juices until hot and cook the egg for 1min on each side until cooked through. Lightly butter a white tortilla wrap and slide the warm omelette on top. Arrange the bacon over 1 half and a sliced tomato over the other half. Roll up. Serve warm with ketchup.

Mexican Chicken Salsa

Preparation: 10min, no cook, makes 2, calories per wrap 516 Lay 2 sweet chilli tortilla wraps on a board and spread each with 2tbsp tomato salsa or chutney. Top each with 6 thin slices chorizo. Arrange 50g cooked shredded chicken lengthways down one third of each wrap; 3 trimmed spring onions on the next third and half a peeled and sliced small avocado down the final third. Sprinkle with fresh coriander. Season to taste. Roll up and serve. Delicious with tortilla chips.

Prawn, Pea And Asparagus

Preparation: 12min, cooking 5min, makes 2, calories per wrap 496 Bring a small saucepan of water to the boil and cook 200g frozen peas for 5min until tender. Drain and mash with a fork. Brush a frying pan with a little oil. Heat until hot and cook 12 thin, trimmed asparagus stems for 5min, turning, until tender. Lay 2 white tortilla wraps on a board and spread each with 50g low-fat soft cheese with garlic and herbs. Arrange 75g cooked prawns in a lengthways strip down one third of each tortilla. Spoon the peas down the centre and arrange asparagus on the final third. Season to taste. Roll up and serve with lemon wedges.