Grill or pan-fry chicken breasts seasoned with salt, pepper, and garlic powder for 6 minutes per side. Rest 5 minutes then slice thinly.
Warm tortillas one at a time in a dry pan for 20 seconds per side until pliable.
Spread 2 tbsp Caesar dressing over each tortilla, leaving a 2cm border.
Layer shredded romaine across the center of each tortilla.
Add sliced chicken on top of the lettuce.
Sprinkle Parmesan and crushed croutons over the chicken.
Squeeze a little lemon over the filling. Season with black pepper.
Fold the bottom up, then the sides in, and roll firmly. Cut diagonally in half and serve immediately.
π―Pulled Pork and Coleslaw Wrap
β± 20 minπ€ 4
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π§Ί Ingredients
4 large flour tortillas
400g (14 oz) pulled pork (leftover or store-bought)
For quick coleslaw: ΒΌ small cabbage shredded
For quick coleslaw: 1 carrot grated
For quick coleslaw: 3 tbsp mayonnaise
For quick coleslaw: 1 tbsp apple cider vinegar
For quick coleslaw: 1 tsp honey, salt, pepper
3 tbsp BBQ sauce
Pickled jalapeΓ±os optional
Fresh cilantro
π¨βπ³ Instructions
Make quick coleslaw: combine shredded cabbage, grated carrot, mayonnaise, vinegar, honey, salt, and pepper. Toss well and let sit 10 minutes so cabbage softens slightly.
Warm pulled pork in a pan with BBQ sauce over medium heat for 5 minutes, stirring until heated through and glazed.
Warm tortillas in a dry pan until pliable.
Spread a thin layer of BBQ sauce over each tortilla.
Add a mound of pulled pork down the center.
Top with a generous scoop of coleslaw.
Add pickled jalapeΓ±os and fresh cilantro if using.
Roll up tightly, tucking in sides. Cut in half and serve with extra BBQ sauce on the side.
Make falafel: blend chickpeas, onion, garlic, herbs, spices until coarse but not smooth. Add flour and baking powder. Season well. Roll into 8 balls and flatten slightly.
Pan-fry falafel in 1cm oil over medium-high heat for 3 minutes per side until deep golden and crisp. Drain on paper towels.
Make tzatziki: grate and squeeze cucumber dry. Mix with yogurt, garlic, dill, lemon juice, and salt.
Warm flatbreads briefly.
Spread a generous layer of tzatziki on each flatbread.
Add 2-3 falafel balls, pressing down slightly so they break open a little.
Layer tomatoes, cucumber slices, red onion, and lettuce.
Drizzle more tzatziki on top. Roll up and serve immediately.
π―Spicy Tuna and Avocado Wrap
β± 10 minπ€ 2
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π§Ί Ingredients
2 large flour or spinach tortillas
2 cans (280g) tuna in olive oil, drained
1 large ripe avocado
2 tbsp mayonnaise
1 tbsp sriracha or hot sauce
1 tbsp fresh lime juice
Β½ tsp sesame oil
1 cup mixed greens or arugula
Β½ cucumber thinly sliced
1 green onion thinly sliced
1 tsp sesame seeds
Salt and black pepper
π¨βπ³ Instructions
Drain tuna well and place in a bowl. Break into chunks.
Mix mayonnaise, sriracha, lime juice, and sesame oil together. Add to tuna and toss to coat. Season with salt and pepper.
Halve, pit, and slice the avocado. Season slices with a pinch of salt and lime juice.
Warm tortillas briefly until pliable.
Spread the spicy tuna mixture over each tortilla, leaving a border.
Layer avocado slices over the tuna.
Add mixed greens, cucumber slices, and green onion.
Sprinkle sesame seeds on top. Roll tightly, tucking in sides. Cut diagonally and serve.
π―Breakfast Egg and Cheese Wrap
β± 12 minπ€ 2
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π§Ί Ingredients
2 large flour tortillas
4 large eggs
2 tbsp milk
60g (Β½ cup) cheddar cheese grated
4 strips bacon or 2 veggie sausages
Β½ red bell pepper finely diced
2 tbsp butter
Salt and black pepper
Hot sauce to serve
Fresh chives optional
π¨βπ³ Instructions
Cook bacon in a pan until crispy. Remove and drain. If using veggie sausages, cook according to package.
In the same pan, cook bell pepper in remaining fat for 2 minutes.
Whisk eggs with milk, salt, and pepper. Pour into pan over medium-low heat. Scramble slowly with a spatula, stirring gently, until just set and still slightly creamy. Remove from heat.
Warm tortillas briefly.
Sprinkle cheese over each warm tortilla immediately so it starts to melt.
Add scrambled eggs down the center.
Break bacon on top of the eggs.
Fold and roll the wrap. Toast in a dry pan seam-side down for 1 minute until lightly golden. Serve with hot sauce.