ith plastic wrap and chill for 15 mins.
Heat oil
Combine tuna, mayonnaise and sweet chili sauce. Season. Spread over sandwich wraps and top with spinach and grated carrot. Roll up to enclose filling.
Wrap in parchment paper and tie with string.
For the grilled eggplant: Preheat the
boil over medium heat for 25-30 minutes, stirring occasionally
Heat 1 tbsp oil in a large frying pan over high heat, add ground lamb and spice mix and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Set aside. Add remaining oil and cook eggplant for 3-5 mins, until browned. Add tomato, chickpeas and cilantro and cook for 2 mins. Return ground lamb to pan and cook for 5 mins, or until cooked through.
Distribute mixture between lettuce and sprinkle with reserved cilantro. Serve with wraps.
In a medium bowl, combine lamb with hoisin sauce. Cover and chill for 30 mins.
Heat oil in a large frying pan. Cook lamb over medium-high heat for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins. Slice thinly then distribute between wraps along with cucumber. Roll up to enclose filling.
he side. Next, put the sandwich steaks in skillet, previously marinading
Lay 1 sandwich wrap on a work surface.
Sprinkle steaks with spice mix. Lightly coat a grill pan with oil and place over high heat. Cook steaks for 5 mins per side, or until cooked to your liking. Season then slice.
Top wraps with steak, hummus, tomatoes, lettuce and yogurt. Roll up to serve.
he center of 10-inch sandwich wrap place 1/4 of
killet over a medium heat for 2 minutes. Put the sandwiches
ussian Dressing (either my delicious recipe or store bought, but preferably
For the batter for the wraps, place the ground nuts, eggs and a pinch of sea salt into a food processor or blender and blend until smooth.
Heat butter or oil in a large skillet on high heat. Reduce the heat to low. Add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 mins on each side until golden. Repeat the process with the remaining batter, keeping the wraps warm.
Fill the wraps with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.
about 20 minutes.
FOR THE WRAPS:
Fry noodles in small
erve.
NOTE: See my recipe for Marinara Sauce #84217.
FOR SANDWICH:.
Preheat the barbecue for medium heat.
Using a
For Bacon and Egg Filling: Place
For the spread:
In a
Marinate water chestnuts in soy sauce in refrigerator overnight.
Drain chestnuts and roll in sugar.
Wrap chestnuts with 1/2 bacon slice and secure with toothpick.
Cook in microwave about 45 seconds for 8 wraps, turning and adjusting time as needed.
large bowl.
Knead for 20 minutes.
Shape into