9 wrap fillings

Avocado, mozzarella and pesto wraps (centre left of image)

• Spread each of 2 wraps with 1 tbsp fresh pesto, then top with ¼ sliced avocado, 1 roasted red pepper split lengthways, a few slices of mozzarella and some fresh basil.
• Roll up and eat.

Spicy peanut chicken wraps (centre right of image)

• Put 1 tbsp crunchy peanut butter in a bowl and whisk in 1 tbsp just-boiled water.
• Stir in 1 tsp grated ginger, ½ chopped chilli, 1 tsp toasted sesame oil and a squeeze of lime juice, then shred a cooked chicken breast and toss with the peanut sauce.
• Divide the chicken between 2 wraps, then top with 1 shredded carrot, ¼ of a cucumber cut into batons, a handful of shredded lettuce and a handful of coriander.
• Roll up and eat.

Feta, harissa and hummus wraps (far right of image)

• Spread each of 2 wraps with 2 tbsp hummus and 1 tsp rose harissa.
• To each add a few halved cherry tomatoes, a handful of spinach and 3 tbsp of crumbled feta.
• Roll up and eat.

Chickpea smash wrap (far left of image)

• Put 200g drained chickpeas in a bowl and roughly crush with a potato masher.
• Mix in 2 tbsp tzatziki, a squeeze of lemon juice and ½ tsp toasted cumin seeds.
• Spread over 2 wraps then top with spinach and slices of red pepper and roll up.

Avo, cucumber and feta wrap (centre left of image)

• Dice a small avocado and ¼ of a cucumber and toss with a little lime juice, salt and a few chilli flakes.
• Mash 100g feta with 2 tbsp natural yogurt and season with pepper.
• Spread the feta mix over 2 wraps, top with the avocado and cucumber mix, and roll up.

Tex-Mex chicken (centre of image)

• Dice 2 tomatoes and mix with 2 tbsp finely chopped red onion, a handful of coriander and 1 tsp chipotle paste.
• Divide between 2 wraps then add 2 tbsp of black beans to each.
• Top with slices of cooked chicken breast and roll up.

Prawn and chive cocktail wrap (centre right of image)

• Mix 100g cooked peeled north Atlantic prawns with ½ a diced avocado and 2 tbsp chopped chives.
• Mix 1 tbsp mayonnaise with ½ tsp tomato ketchup and a dash each of Worcestershire sauce and Tabasco.
• Add the sauce to the prawns and avo and mix.
• Divide between 2 wraps, top with lamb’s lettuce and roll up.

Rainbow veg wrap (far right of image)

• Toss a handful of shredded red cabbage with salt and a squeeze of lemon juice and leave for 10 minutes to wilt a little.
• Spread 2 wraps with 2 tbsp hummus each then top with the cabbage, 1 grated carrot, a few slices of red and yellow pepper and a handful of baby spinach, then roll up.

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