Tag Archives: wraps

Recipe of the Week – 26th September 2016 – Easy Cheese and Bean Wraps

This is a great recipe for an alternative to sandwiches as a picnic or quick light lunch option. Any beans or different grated vegetables can be used, and I have also tried a vegan variation with grated tofu. My children really like them with a pink mixture of mayonnaise and sweet chilli sauce inside, but that’s not for the faint-hearted!

Makes 12


6 large wheat tortilla wraps

100g mature cheddar cheese, grated

1 large carrot, peeled and grated

1 large courgette, grated

1 x 400g tin red kidney beans, rinsed and drained

1 x 400g tin cannellini beans, rinsed and drained

2 tbs mayonnaise

Small handful of fresh coriander, finely chopped

Large bunch of fresh spinach, rinsed and drained

Salt and pepper to taste


1. In a large bowl, mixture all of the ingredients together (except the spinach leaves). Use a potato masher or the back of a fork to roughly break down the beans. Season to taste.

2. Microwave the wraps together for 1 minute to soften, turning once.

3. Lay a thick sausage of the mixture in each wrap, followed by a scattering of the spinach leaves.

4. Carefully roll each wrap up and halve with a sharp knife.

5. That’s it!


Recipe of the Week – 13th June 2016 – Broccoli, Kale and Pepper Wraps

Now that Summer is here in the North of England (hence the heavy rain!), I’m beginning to experiment with lighter, more salad-based recipes. This one uses a combination of vegetables and salad ingredients, and is satisfying, yet very healthy – I love broccoli and any chance to use it is always welcome!

Makes 8 wraps


8 large tortilla wraps

1 medium head of broccoli, cut into florets

100g fresh kale, rinsed and roughly chopped

1 large red pepper, deseeded and sliced

2 cloves of garlic, crushed

4 tbs extra virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

200g various fresh salad leaves (eg. spinach, rocket, watercress)


1. Put the broccoli florets in a saucepan with about 2 inches water and bring to a boil. Cover and simmer for 5 minutes until the broccoli is beginning to get tender. Drain thoroughly.

2. Place the broccoli, 2 tbs of the olive oil, garlic, salt, and pepper in a food processor, and blend until smooth. Set aside.

3. In a large frying pan or wok add 2 tbs of olive oil and flash-fry the chopped kale and peppers slices on a high heat until browned.

4. On each wrap, spread out 2 tbs of the broccoli mixture, then arrange the kale leaves, some pepper slices and salad leaves. Roll into a burrito, halve and serve. These are just as nice warm or cold, and they go well with a selection of salads.

Recipe of the Week – 15th June 2015 – Italian Style Halloumi Wraps

 It’s local festival season in Derbyshire at the moment, and we at Pulse Cafe are lucky to be in a town (New Mills) where there is a lot going on (a carnival and two festivals in the next three weeks alone!). As such, I thought that I would make some simple but filling snacks for people to eat whilst out and about. I made the pesto myself, as unfortunately it’s still very hard to buy a ready-made veggie version. This was a bit of an experiment, but the flavours worked really well. Even I had trouble eating more than one!

Makes 6


6 wheat tortilla wraps

3 packs of Halloumi

2 red onions, peeled and finely diced

1 large pack of fresh spinach, washed and roughly chopped

3 large tomatoes, diced

For the Pesto;

100g raw cashew nuts

50g vegetarian Parmesan, grated

Small bunch of fresh basil, chopped

1 clove of garlic, crushed

30ml olive oil

Salt and pepper


1. Place all of the pesto ingredients in a food processor and blend until smooth (I actually prefer it slightly lumpy!)

2. Cut the Halloumi into 10mm thick slices and chargrill on a dry griddle pan until brown, turning once.

3. Spread 1/6 of the pesto on a wrap, then add the Halloumi and remaining ingredients. Fold to form a wrap sealed at both ends and cut in half. Repeat to make six.

Recipe of the Week – 28th January 2013 – Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines

Falafel Wraps with Roasted Red Pepper Hummus and Sumac Aubergines


This recipe is a combination of three things that I like to make regularly. The falafels and hummus can be made in larger quantities and stored in the fridge, or even frozen, for adding to other meals at a later date.
I find that using wraps makes a nice change from pittas, and of course you can get more in!

Serves 4



300g dried chickpeas, soaked overnight
2 large cloves of garlic, finely chopped
1 large onion, chopped
2 tbs fresh coriander, chopped
3 tbs fresh parsley, chopped
1 tsp ground cumin
3 tbs self raising flour
Salt and pepper
2 lt sunflower oil for deep fat frying


200g dried chickpeas, soaked overnight
2 tbs lemon juice
1 large red pepper, deseeded and chopped
2 large cloves of garlic, chopped
1 tsp ground cumin
2 tbs tahini
3 tbs water
Salt and pepper
3 tbs olive oil
1 tsp paprika (optional)

1 medium aubergine
1 tsp sumac
2 tbs olive oil
1 small crisp lettuce
4 ripe tomatoes
8 large tortilla wraps



1. Drain the soaked chickpeas and place in a food processor (uncooked)
2. Add all the other ingredients (except the frying oil) and blend to a smooth mixture.
3. Meanwhile heat up the oil in a deep fat fryer too 170C. These can also be shallow fried, but will need to be slightly flattened.
4. Form the mixture into golfball sized balls and fry for 5-8 mins. Repeat until all the falafels have been cooked. Drain and set aside.



1. Put all the chickpeas in a pan of lightly salted water and boil for 5 mins, then simmer for 1 hour until soft. Drain and add to the food processor.
2. Add all the other ingredients and blend to a smooth paste (or to a preferred consistency).


Aubergine Slices

1. Slice the aubergine into approximately 5mm slices and shallow fry until golden brown, turning frequently. Add the sumac to both sides about half way through and reduce heat to low.

Finally, assemble the wraps placing the hummus on first, then the aubergines, falafel, lettuce and tomato slices and half when wrapped. Particularly good served with coleslaw or harissa.