Wrap lunches

The Guardian - Cook - - Front Page - Caro­line Craig and So­phie Miss­ing are au­thors of The Lit­tle Book of Lunch (Square Peg) By So­phie Miss­ing and Caro­line Craig

Wraps in­ex­pli­ca­bly make things taste bet­ter than they should. Their beauty lies in their ver­sa­til­ity. Un­like the clas­sic sand­wich, the wrap is all-em­brac­ing, and as happy be­ing a ves­sel for hot food as it is hold­ing left­overs, herby sal­ads, or tra­di­tional meat and pickle fill­ings.

Un­like pre-sliced bread, which feels like it could sur­vive into the next cen­tury, wraps need to be used fairly quickly once opened, so buy a pack at the be­gin­ning of the week and mix your fill­ings up each day ac­cord­ing to what you have left­over from din­ner or in your store­cup­board. Do: as­sem­ble at work if you can, as wraps are prone to sog­gi­ness. Don’t: over­stuff it so it won’t close – a rookie wrap­ping er­ror. Here are some sug­ges­tions:

• Tuna, red onion, ca­pers and tomato is a fail-safe. Cherry toma­toes add a nice sweet­ness and juice to this mix. Use plenty of black pep­per and a de­cent amount of mayo, and bulk it out with crunchy sliced lit­tle gem.

• Try a take on the veg­gie sum­mer roll: mint and co­rian­der leaves with a lit­tle chilli, then radish, toma­toes, let­tuce, cab­bage and cu­cum­ber. Bring a small jar of rice wine vine­gar, lime juice and sesame oil for driz­zling. Trust us, you don’t need any meat with this (should you want some­thing ex­tra, you could add a small hand­ful of cooked prawns).

• Should you have a salmon fil­let for din­ner one evening, cook an ex­tra one, and en­joy it in your wrap the next day: flake it into skin­less chunks, and have with juli­enne-grated, cele­riac mixed with creme fraiche, 1-2 tsp of di­jon mus­tard, a squeeze of lemon, salt and a gen­er­ous amount of black pep­per. Trans­port in sep­a­rate con­tain­ers, re­frig­er­at­ing the fish, and top with fresh dill be­fore wrap­ping up.

• Give left­over roast veg (aubergine, pep­per, cour­gette, car­rot or onion) a spicy kick by mix­ing it with 1 tsp of jarred harissa. Some tinned chick­peas or but­ter beans would be a fine ad­di­tion to the mix. Top with dol­lops of yo­ghurt, and a squeeze of chilli sauce for an ex­tra kick.

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