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6 wraps kids will love
And if you’re feeling keen
Peanut Nutter Chicken Wrap
Veggie Curry Wrap
Bubble and Squeak Wrap
Serves 4
Grill a large boneless chicken breast with a little olive oil and lemon or lime juice, salt and pepper. Chop into small pieces or strips. Cook 400g jasmine, or white basmati rice, according to package directions. To make the peanut sauce, sauté ½ an onion with a clove of garlic. Make sure you don’t burn the garlic. Add a dash of chilli powder, ½ tsp curry powder and 2 tsp salt. Stir in 4 tbsp smooth peanut butter, 55ml coconut milk and 1 tbsp white wine vinegar. Stir together and add 2 tbsp dark brown sugar. Simmer for a few minutes, still stirring. Add some boiling water if it is too thick. To assemble, lay out the chapatti and spread over a quarter of the rice. Top with chicken, chopped coriander and some peanut sauce. You can also add some sliced cucumber and lettuce.
Serves 4
Cook 400g basmati rice, according to package instructions. Wash and chop an assortment of vegetables such as cauliflower, courgettes, carrots, potato and aubergine to equal about 400g in all. Heat 2 tbsp oil in a pan and briefly sauté ½ an onion and some garlic, if desired. Add the vegetables, 150g cooked or tinned chickpeas, 1 tsp or so curry paste or powder, ½ tsp cumin and salt to taste. Cook until tender. Layer rice, veggies and chutney on the chapatti and wrap it up.
Serves 4
No, not cabbage and bacon – it’s another name for a healthy Greek salad wrap (ssh… don’t tell the kids)
Place 200g mixed salad greens in a bowl – rocket, mesclun mix or a mixture of lettuce. Drizzle with fresh lemon juice and season with salt and pepper. Add chopped fresh herbs, such as mint and parsley. Add a chopped tomato and some sliced cucumber. Toss together. Spread a chapatti with houmous and layer on a quarter of the salad mixture for each wrap. For a more substantial serving add some falafel.
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