nd lemon zest. Spread over sandwich wraps, leaving a 1/3 inch
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.
hop.
Build Wraps:
Lay out four sandwich wraps (tortillas).
Down
he side. Next, put the sandwich steaks in skillet, previously marinading
Lay 1 sandwich wrap on a work surface.
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.
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.
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.
he center of 10-inch sandwich wrap place 1/4 of
Combine mayonnaise, cilantro, green onion, lime juice and chipotle in small bowl, mix until smooth. Spread thickly onto each tortilla or sandwich wrap.
Assemble wraps by layering lettuce, turkey, cheese, avocado slices and onion slices in the middle of the tortilla or wrap. Roll up tortilla or wrap tightly, and cut in half.
olby JackTM cheese.
Lay sandwich wrap on a clean, flat
ombine.
3. Heat the wraps in a dry saute pan
Preheat grill to medium high heat.
Copmbine mayo, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt,and lemon juice in a small bowl, stirring well.
Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl and toss.
Sprinkle chicken with 1/2 teaspoon black pepper, and 1/8 teaspoon salt.
Place chicken on a grill raack coated with cooking spray, and grill 6 minutes, on each side or until done.
Cool, and shred chicken.
Combine chicken and mayo mixture in medium bowl, and toss to coat.
Place 1 ...
s!) Warm up your Gyro wraps in the oven for 10
ormed.
Cut each wrap sandwich into fourths and secure with
Place tortillas on a clean work surface. Spread mayonnaise over top then add mixed greens, grated carrot, pepper and tomatoes. Roll up tightly.
For the ricotta celery sticks, combine ricotta and chives. Spread down center of each piece of celery. Serve with vegetable wraps.
In a large bowl, combine cornstarch and Cajun spice mix. Season.
Heat olive oil and butter in a frying pan over high heat. Dust fish in flour mixture, shaking off excess. Fry for 1-2 mins per side, until flesh flakes easily when tested with a fork. Drain on paper towels then halve lengthwise.
Meanwhile, spread mayonnaise over wraps. Top with spinach, cheese, avocado and fish. Roll up and serve.
Spread chutney over sandwich wrap. Arrange cheese and beef along center. Top with sprouts. Roll up firmly then cut in 1/2.
uch as you want.
Sandwich -- Add 1-2 bibb lettuce
Whisk together the mayonnaise, mustard, vinegar, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
Combine the chicken, cranberries, blue cheese and walnuts in a large bowl, add a few tablespoons of the dressing, season with salt and pepper and toss to combine.
Spread some of the dressing down the center of each wrap and top with some of the arugula. Divide the chicken mixture between the two wraps. Roll each tightly and slice in half diagonally.