4 easy wraps & rolls
Looking for a fast lunch option? It’s a cinch with these simple fillings in wraps, seaweed and rice paper. You can whip them up in just 10 minutes!
Apple, beetroot & goat’s cheese cones MAKES 2 PREP TIME 10 MINUTES
Toss 60g watercress with 2 teaspoons balsamic vinegar and 2 teaspoons olive oil in a medium bowl; season to taste.
Spread 2 wraps (35g) evenly with 30g marinated goat’s cheese. Divide watercress between wraps, piling the leaves down the centre of each on the diagonal. Top evenly with 1 medium (125g) julienned beetroot and 1 medium (150g) julienned red apple. Fold the bottom right corner up and
over the filling, rolling the bread to form a cone.
Salad nori wraps MAKES 2 PREP TIME 10 MINUTES
Place 2 sheets of nori shiny-side down onto a clean work surface. Place ½ cup (15g) mixed salad leaves across the centre of each sheet, allowing the leaves to peek over the side edges slightly. Top each with 20g spiralised carrot and zucchini mix, 2 tablespoons drained canned sweetcorn kernels and 3 slices avocado; season.
Roll nori up to serve.
Avocado & chickpea smash wraps MAKES 2 PREP TIME 10 MINUTES
Drain and rinse a 400g can of chickpeas. Combine chickpeas and 1 small (200g) chopped avocado in a medium bowl. Crush using the back of a fork until a chunky mixture forms. Stir in 2 teaspoons red wine vinegar and 2 teaspoons olive oil. Season to taste. Place 2 wholegrain wraps (40g) on a work surface, top each with 4 baby cos lettuce leaves. Divide chickpea mixture and 1 medium (150g) sliced tomato between wraps; season.
Roll bread up, tucking in the edges, to serve.
Teriyaki tofu & ginger rice paper rolls MAKES 2 PREP TIME 10 MINUTES
One at a time, place 2 rice paper wrappers into a bowl of warm water until just softened; lift carefully from water and lay on a board covered with a damp tea towel. Place ½ cup (40g) of fine cut coleslaw down the centre of each wrapper. Top with half each of 100g sliced teriyaki marinated tofu, 1 Lebanese cucumber (130g) sliced lengthways and 2 teaspoons drained pickled ginger; drizzle with a teaspoon of the ginger pickling liquid. Roll to enclose,
folding in the sides. Cut rolls on the diagonal to serve.