VEGGIE WRAP RECIPES RECIPES

WRAP RECIPES | BBC GOOD FOOD

Wrap recipes | BBC Good Food image

Roll up a savoury treat for lunch with tortillas and flatbreads. Choose from vegetable and falafel wraps, chicken fajitas, breakfast burritos and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGGIE WRAPS RECIPE - BETTYCROCKER.COM

Veggie Wraps Recipe - BettyCrocker.com image

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

4 flour tortillas (10 inch)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon ground cumin
1/2 teaspoon salt
4 small leaves lettuce
1 medium red bell pepper, cut into thin strips
1 cup sliced fresh mushrooms (3 oz)
1/2 medium cucumber, cut lengthwise into thin strips
4 medium green onions, chopped (1/4 cup)
2 oz pepper Jack cheese, shredded (1/2 cup)

Steps:

Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

Nutrition Facts : Calories 390 , CarbohydrateContent 42 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 9 g, ServingSize 1 Wrap, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1 g

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MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving

1. Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
2. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
3. Wrap in clingfilm and chill in the fridge for 1 hour.
4. After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
5. Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
6. Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
7. Preheat the oven to 180°C/350°F/gas 4.
8. Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
9. Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
10. Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

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BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES

These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving

1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
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VEGETARIAN WRAPS RECIPE - BBC GOOD FOOD

Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Lunch
Calories 732 calories per serving

Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

See details

VEGGIE WRAPS RECIPE - BETTYCROCKER.COM

Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving

On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.

See details

MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving

1. Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
2. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
3. Wrap in clingfilm and chill in the fridge for 1 hour.
4. After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
5. Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
6. Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
7. Preheat the oven to 180°C/350°F/gas 4.
8. Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
9. Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
10. Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

See details

BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES

1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
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5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
6. Slice the tomato and mozzarella into rounds and open the buns.
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8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
9. Lift the onions out of the balsamic with a fork.
10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

See details

VEGETARIAN WRAPS RECIPE - BBC GOOD FOOD

Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

See details

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1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
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8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
9. Lift the onions out of the balsamic with a fork.
10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

See details

VEGETARIAN WRAPS RECIPE - BBC GOOD FOOD

Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

See details

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