Wraps recipes are a fantastic and versatile option for packed lunches suitable for work or school. They are also practical and easy to carry in any bag. This makes planning your kids' lunch a breeze. Bring these types of sandwiches to the office in bags or pack the wraps in lunch boxes with fresh vegetables for your little ones in their school bag. In this regard, we have put together three simple ideas for you in this article. These include those for meat lovers, and vegetarian suggestions inspired by many favorite take-out foods.
Prepare your own wrap recipes for on the go
During a stressful and busy week, you can prepare these culinary ideas yourself at home for aquick lunchor prepare for on the go. You can of course replace the products listed here with ingredients of your choice to achieve even better results. This type of cooking is very simple and ideal even for beginners. It also allows for creative fillings. So enjoy quick food by trying out our wrap recipes with a low-fat beef and bean burrito or iceberg lettuce, for example.
Burrito Wrap
Ingredients:
- 250 g minced beef
- 1 onion, diced
- ½ carrot, also diced
- 1 clove of garlic
- 150g black beans
- 250 g Dosen tomatoes
- Salt and pepper
- Marjoram for seasoning
- 1 teaspoon paprika powder
- 3 tbsp vegetable oil
- 4 Tortillawraps
- Parmesan or cheddar cheese
- Corn on the cob or salad to serve
Preparation:
- First, heat the oil in a pan on maximum heat.
- Then add the minced meat and break it up with a wooden spoon.
- Meanwhile, you can season the ground beef with salt and pepper to taste.
- First add onions and carrots and continue frying.
- Then crush the garlic clove with a garlic press and add it to the mixture.
- Next, stir the marjoram seasoning and black beans into the burrito filling one at a time.
- Fry for another 2-3 minutes and then add the canned tomatoes.
- Sprinkle the food with the paprika powder and let everything simmer a bit.
- Then place a tortilla wrap on a plate and spread the burrito filling on top.
- Sprinkle with grated Parmesan cheese and roll the wrap.
- Serve warm, with baby corn or iceberg lettuce.
With chicken and coconut milk
Ingredients:
- 250-300 g chicken breast, cut into pieces
- 2-3 tbsp Coconut Butter
- 250 ml coconut milk
- Lemon zest from 1 lemon
- 150 g of corn on the cob
- 150g chickpeas
- 2 THE Kokosmehl
- 4 Tortillawraps
- 1 handful of cherry tomatoes, halved
- Avocado, sliced
- Eisbergsalat
- Salt and pepper
Preparation:
- First heat the coconut butter in a non-stick pan until it becomes liquid.
- Then add the chicken and season with salt, pepper and other spices of your choice.
- Start by frying the pieces of meat until they look almost done.
- Then add chopped corn cobs and lemon zest.
- Next, stir coconut milk, coconut flour and chickpeas into the mixture.
- Then let the whole thing cook to thicken the sauce.
- Then remove the filling from the heat and distribute it in portionstraditional tortillas.
- Garnish the filling with sliced cherry tomatoes, avocado and iceberg lettuce.
- Finally, carefully roll up the tortilla wraps.
Vegetarian Wraps
Ingredients:
- 1 diced onion
- ½ carrot, also diced
- 1 half diced zucchini
- 4-5 mushrooms, sliced
- 1 handful of halved cherry tomatoes
- 150 g canned chickpeas
- 4 Tortillawraps
- 1 tbsp tomato paste
- 3 tbsp vegetable oil
- Salt and pepper
- 1 avocado, sliced
- 3-4 ears of corn
- Eisbergsalat
Preparation:
- First, heat a pan with the vegetable oil.
- Then fry the onions for 2-3 minutes.
- Next, add the diced carrots, zucchini and mushrooms.
- Then season the mixture with salt and pepper and stir well.
- First add the cherry tomatoes and chickpeas.
- Leave themvegetarian mixSimmer in the pan with the mixed tomato paste for 5-6 minutes.
- Place the tortilla wraps on a plate and spread the filling on top.
- Then add avocado, baby corn, iceberg lettuce or mayonnaise.
- Finally, roll up the wraps and wrap them in aluminum foil to take away or serve the treats warm. Bon appetit!
