So I have been loving these Warburton’s Rectangle (although they are called ‘square’ ish on the packaging) Wraps. I have taken a photo of the serving suggestions as you can see above and I find the shape much more versatile than round tortilla wraps that I normally use. So far I have only tried them out with salad-like fillings on the inside but you can also place filling on the top and turn them into ‘pizzas’ of some sort by just popping them in the oven. I only wish they had a part wholemeal or healthier option as I don’t normally buy white loaves, apart from that I think they’re great.
I tend to use my ‘normal’ salad ingredients but for today, just used whatever I could find in the fridge – large lettuce leaves, chopped red pepper, thinly sliced tomatoes and some chopped up sundried tomatoes too. Normally in salad I like to use mixed salad leaves (pre-packed) and add in some cucumber, sweetcorn and par-boiled carrots too and drizzle with some sundried tomato flavoured oil from the jar, but of course you can add anything you like. The other day I had one with cheese and ham (almost like an ordinary sandwich) but you could also add meat like chicken to beef it up (I tend to make up for this by eating two or three…).
Whilst I’m prepping the vegetables, I like to just put them flat into the oven to warm up slightly but you could just warm them up in a hot pan too on a low heat.
Finally assemble your filling with your wrap in whichever way you please and guzzle down for a lovely lunch!
I would love to hear you ideas for favourite wrap fillings too so feel free to comment below!
So this post is ultra late on account of my excitement at all the Christmas food at home – anyway it is just a super quick sandwich that you can fill with anything really, but toasting it in the oven just gives it that extra warming feel.
I bought a pack of panini rolls (you could use ciabatta, or ordinary round rolls) and cut them lengthways in half. Drizzle with a little olive oil if you like and place flat side up in a hottish oven (around 180 degrees Celsius) for 10-15 minutes or so until crisp and golden.
Meanwhile, prepare your filling. I just used a lot of salad vegetables, baby gem lettuce, thinly sliced cucumbers, tomatoes and some grated cheese. For another lunch I used tomatoes, cheese and some pesto for an Italian take. That was yummy too.
Then the fun part. Sandwich assembly – just organise your filling inside (I like to put the cheese straight onto the bread so that it melts). The only thing is that because I stuffed the sandwich it was a little bit ‘high’ so I had to squish it together to eat.
I think this makes a quick and easy lunch by itself (two when you’re hungry) or served with other things – and I would love to hear your favourite sandwich fillings in the comments below to give me some more ideas too!
This post is in praise of sundried tomatoes. They are scrumptious and incredibly versatile. Here are two ways I like to use them.
1. In Salad
All salad requires is a few green ingredients, a few red ingredients and some mixing together. Pips. This is what I used.
Chop up everything into dainty little slices. Cut a few sundried tomatoes into into the mixture with some salad leaves. The oil from the tomato jar is also ideal for tossing the salad with, it adds a little hint of flavour. Done. I kept some extra in the fridge for a few days to serve with meals.
2. Flavouring Snacks
Inspired by my sister and mother who enjoy eating Ryvita I thought I would buy myself some of this healthy crisp-bread next time I was at Tesco’s. They like the ‘dark rye’ variety but I thought that was a bit too adventurous for me and so opted for the safe (or so I thought) sesame version. That was 3 weeks ago and I’ve only eaten three pieces. The first piece was not good. So I came up with a way to ‘yummify’ them. Slap on some philadelphia and sundried tomatoes and you’re good to go!
Any other suggestions for how to dress up my Ryvita?
Lunch today consisted of salad and pasta (I need my carbohydrates…) – Fresh basil, carrots, sun-dried tomatoes, peppers, freshly-picked lettuce, and a dash of balsamic vinegar and olive oil for salad accompanied by rigatoni. A yummy summer lunch, need I say more?