Picnics can be so much more than a couple of soggy sandwiches and some stewed tea from a thermos. Phil Vickery shares some ideas to make more of the summertime with these delicious wraps, perfect for picnics or for enjoying at home

Chicken wrap with avocado
Rolled club sandwich
Baked picnic wrap with smoked salmon
Crispy gammon and sun blush tomato wrap
Quesadilla wrap
Spicy lamb kofta and spinach wrap
Cherry, chocolate and marshmallow wrap

Chicken wrap with avocado

4 servings

Preparation time:- 20 minutes
Cooking time:- 15 minutes

2 Mission Deli Med Wraps
1 organic, preservative free, vegetable stock cube
2 small chicken breasts, skinless, boneless
1 large, ripe avocado
1 tbsp lime juice
1 garlic clove, crushed
salt
1 tbsp roughly chopped, fresh coriander
150g tub creme fraiche or mayonnaise
100g (3 1/2 oz) Romaine or Cos lettuce, chopped
8 cherry tomatoes, halved

Kids will love to help you make this one.

Make up the stock cube with water, and poach the chicken for 10-15 minutes, until cooked through. Drain and cool.

Slice the chicken into about 8 long, thin 'fingers', along the length of the breast.

Peel, pit and mash the avocado with the lime juice, garlic, salt and coriander; leave it nice and lumpy for texture.

Divide the ingredients between the wraps. Slice each wrap in half and fold into cone shapes (secure with a cocktail stick if needed). Load each cone with some lettuce, cherry tomatoes, about 4 fingers of chicken and a spoonful of avocado.

Rolled club sandwich

Makes 5 bite-sized canapes, but ingredients easily doubled for more

1 Mission Multigrain Deli Wrap
2 teaspoons mayonnaise
3 curly lettuce
50 g cooked, finely sliced chicken
1 plum tomato, sliced
2-3 slices Gouda cheese
2 slices ham
Olives for garnish, if desired

Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface and spread the mayonnaise evenly over it.

Arrange the lettuce over the deli wrap, up to about 2 cm from the edges, place the chicken and tomato slices across the middle of the wrap from one side to the other, fold one side inwards to cover the tomatoes, place the cheese and ham on top and fold the other side of the wrap to cover.

To serve, cut the rolled sandwich into 3cm pieces, discarding the edges. Hold it together with a cocktail stick and garnish with olives, if desired.

Baked picnic wrap with smoked salmon, prawns and tofu

Serves 6-8 people

You can make this wrap a day ahead and chill it in the fridge.

Preparation time:- 30 minutes
Cooking time:- 35-40 minutes

6 Mission Mulitgrain Deli Wraps
145g tub red pesto
400g frozen prawns, defrosted and finely chopped
1 bunch coriander, roughly chopped including stalks
1 medium egg white
olive oil
salt and freshly milled black pepper
2 x 220g slabs smoked tofu, cut into thin slices
400g thinly sliced smoked salmon

Pre heat the oven to 190C / gas 5.

Place the chopped prawns, egg white and coriander into a bowl and season well with salt and pepper. Lay out the first wrap and spread over half the pot of pesto, right to the edge.

Lay on a wrap, then carefully spoon on the egg and prawn mixture, again right to the edge, drizzle with a little olive oil.

Lay on another wrap and spread over the rest of the pesto.

Lay on another wrap, then carefully lay out the tofu, season well with salt and pepper, and drizzle with olive oil.

Lay on another wrap, and lay out the thinly sliced smoked salmon, season well with black pepper and drizzle of olive oil.

Finally top with the last wrap, then press down with a cake cooling rack or plate.

Wrap well in two layers of foil, and press down firmly.

Place on a baking tray, and pop into the pre heated oven and bake for 30 minutes, or until very hot.

Remove from the oven, and lay a flat rack or plate on top, then place a weight on top the press, whilst cooling, then chill overnight.

The next day, cut into large wedges and eat with a blob of mayonnaise.

Bacon wrap Crispy gammon (or bacon) maple syrup sun blush tomato wrap

Makes 4 wraps

Preparation time:- 15 minutes
Cooking time:- 20 minutes

4 Mission Deli Original Wraps
400g gammon cut into 1/2 cm strips including rind and fat>/li>
2 tbsp olive oil
2 tsp cracked black pepper
150g marinated sun dried tomatoes, finely sliced
4 tbsp maple syrup
1 Little Gem lettuce, finely sliced
6 tbsp mayonnaise

Heat the oil in a frying pan. Add the gammon and cook for 12-14 minutes, until the gammon is starting to colour.

Add the maple syrup, black pepper and the tomatoes, then cook for a further 2 minutes, so they take a little more colour.

Meanwhile mix the mayonnaise with the lettuce, then tip over the hot gammon and mix well, but carefully.

Divide the mixture into 4 equal lots, then wrap the wraps in the normal way. Cut on the diagonal and serve either hot or cold.

ivillage uk

All wrapped up