Wraps recipes are a fantastic and versatile option for packed lunches suitable for work or school. Moreover, these are practical and easy to carry in any bag. This makes planning your children’s lunch a lot easier. You can bring these sandwiches to the office or pack the wraps in lunch boxes with fresh vegetables for your little ones. There are many variations of this type of sandwich so that it can meet all tastes. In this article, we will show you how to make three types of wraps – with beef, chicken and a vegetarian idea.
During a stressful and busy week, you can prepare these wraps recipes in advance for a quick lunch. Once the sandwiches are ready, just wrap them in a sheet of aluminum and carry them in your bag. Of course you can replace the products listed here with ingredients to your liking for even better results. This kind of cooking is very easy and suitable for beginners.
Burrito wraps recipe
250 g minced beef
1 small onion
½ carrot, diced
1 clove of garlic
150 g black beans
250 g canned tomatoes
Salt and black pepper
Pinch of paprika
Parmesan or Cheddar cheese
Baby corn or salad for serving
Heat the oil in a skillet over high heat. Add beef and cook, breaking it up.
When meat is cooked, add onion, garlic and carrot.
Season with salt and pepper and cook for 5-6 minutes.
Add black beans. Stir and cook for 2-3 minutes.
Add the tomatoes and cook until the sauce is reduced.
Place a tortilla on a work surface and spread from the beef mixture.
Add grated Parmesan cheese and roll.
Serve with baby corns or salad.
Chicken and coconut milk wraps
250-300 g chicken breast, boneless and skinless
2-3 tbsp coconut oil
250 ml coconut milk, canned
Zest of 1 lemon
150 g pickled baby corn, cut into small pieces
150 g chickpeas
2 tbsp coconut flour
Salt and pepper, to taste
Heat a skillet with coconut oil.
Add chicken meat into the skillet and season with salt and pepper. Cook until meat is almost done.
Add baby corns and lemon zest.
Add coconut milk and coconut flour and stir.
Let simmer until the sauce thickens.
Place a tortilla on a work surface and spread from the chicken mixture.
Add cherry tomatoes and iceberg salad.
Roll and serve.
1/2 onion, diced
1/2 carrot, diced
1/2 zucchini, diced
4-5 mushrooms, sliced
A handful of cherry tomatoes, halved
150-200 g chickpeas, canned
Salt and pepper, to taste
1 avocado, diced, for serving
Baby corns, for serving
Heat a skillet with vegetable oil.
Sautee onion for 2-3 minutes.
Add the carrot, zucchini, mushrooms and cherry tomatoes. Season with salt and pepper.
Add chickpeas and some of the liquid. Cook for 5-6 minutes.
Place a tortilla on a work surface and spread from the vegetable mixture.
Add avocado, baby corn and iceberg salad or mayonnaise.