They're great for families too, as each family member can create their own filling, it's like a health upgrade on a regular sandwich and is great for kids to get creative with - let them go wild!
Leftovers almost always work in these wraps, both cooked and raw. I made a roast dinner wrap last week, with leftover roast potatoes, lentil loaf and sage and onion stuffing. I threw in some crunchy red peppers and a bit of rocket to liven it up and voila, the roast dinner wrap was born. I was so rushed that day that I didn't even photograph it - sorry, next time I will I promise!
This one is one of my favourite wrap fillings. An Italian style wrap that is bursting with flavour and its pretty simple to make too. All the ingredients are things that I usually have in my cupboards and fridge, and it tastes great with some leftover rice thrown in there too, if you have any. The Italian inspired dipping sauce really compliments the flavours of the wraps, and can be spiced up if you like with some fresh chopped birdseye chilies.
Ingredients for 2
2 sheets of nori (raw or toasted)
1/2 bell pepper, cut into strips
1/4 cucumber, cut into strips
1 carrot, cut into strips
1/4 of chopped fennel, sliced
6-8 whole kalamata olives, pitted
5 cherry tomatoes, quartered
2 sundried tomatoes, finely diced (optional)
Dipping sauce for2
1 tbsp water
1 tsp red wine vinegar
1 tsp extra virgin olive oil
1/4 clove garlic, finely minced
1/2 shredded spring onion
Pinch of dried oregano
Pinch of sea salt
First make the dipping sauce, it tastes better when made an hour in advance as the flavours can mingle together better, but if you don't have time that's fine too! Add the ingredeints to a small bowl and whisk together with a fork until well combined.
Assembling the wraps is easy. Divide the vegetables between the two sheets of nori, and wrap them up, making a cone shape so that you can easily hold the bottom without the filling falling out!
Photo Credit Emma Lou Cowell 2015