Corner cutting? You betcha! Katie Bryson shows us how wrap-based recipes are your time-saving friends…
4 tortilla wraps
Grated cheese – cheddar or mozzarella both work well
Thinly sliced peppers/tomatoes
- Spread half of one tortilla wrap with a thin layer of either pesto or tomato puree.
- Lift it into a frying pan over a medium heat and then scatter a layer of grated cheese over the same half. Fold the other side over the top and press down.
- Cook until the underside has started to go golden and then flip over and cook for another minute or so.
- Lift onto a chopping board and cut into triangles with a pizza cutter. Repeat with different filling combinations until you have a boardful and then serve up with raw vegetable sticks with pots of salsa and sour cream for dipping.
If you want a faff-free meal and a chance to introduce new flavours and textures, then a design your own wrap meal is ideal. Simply put a stack of wraps in the middle of the table, along with little bowls of different ingredients and get your child to pick and build their own wrap. It’s perfect if you’re entertaining other people’s children as it’s an easy way to sidestep any fussy eaters. If you’ve got a really hungry crowd bake some sweet potato wedges to go on the side.
Base layer – spread with sour cream, light mayo or salad cream
Easy protein – fishfingers, chicken/quorn nuggets, shredded roast chicken, veggie hotdogs
Salad bits – cucumber, pepper, tomato, salad leaves, grated carrot
Sprinkles – grated cheese, toasted seeds
Oven baked nachos and creamy sun-dried tomato dip
12 corn tortillas
1 lime, zest only (optional)
For the dip
200g cream cheese
1-2 tbsp sundried tomatoes
Preheat the oven to 200C/180C fan/gas 6. Brush the corn tortillas with oil on both sides and then cut into quarters and then half each quarter using scissors or a pizza cutter. Lay the triangles out on baking sheets and pop into the oven for around 8 minutes. Keep an eye on them! Take them out, sprinkle with a little sea salt and lime zest and then turn out into a big serving bowl.
Whizz up the dip ingredients in a blender and then pop into a bowl and serve with the oven-baked nachos. (Also top drawer served with ice cold beers as a party snack #justsaying)
Lightning quick pizzas
2 tortilla wraps
Grated mozzarella cheese
Your fave toppings: ham, salami, shredded roast chicken, tuna, sweetcorn, peppers, mushrooms, tomatoes
- Place the tortilla wraps on baking sheets and spread evenly with tomato puree. Scatter on the toppings of your choice and then finish off with a good dose of grated cheese. This is lots of fun to do with kids so get them to join in!
- When you’re ready to cook, spark up the grill and flash underneath for a few minutes until golden and bubbling. Be careful though as the wraps are so thin they can easily burn.
- Lift onto a board and carve into triangles with a pizza cutter and serve.
Leftover Bolognese Enchiladas
This recipe relies on you having made a big batch of bolognese sauce. Everyone has their own way of making it, so next time you do just make double so you can make this recipe!
4 portions of leftover bolognese
6 tortilla wraps
200g half fat creme fraiche
100g cheddar cheese
- Pre-heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the bolognese sauce across the bottom of an ovenproof dish.
- Lay out each wrap and dollop a couple of tablespoons of bolognese in the middle and spread around. Fold over each end and roll up and then repeat with all of the wraps. Nestle them into the dish.
- Spoon any remaining bolognese over the top.
- Mix the creme fraiche with the cheddar cheese with a little salt and pepper then spoon over the top of the enchiladas.
- Bake in the oven for 30 mins until golden and bubbling. Serve with heaps of salad.