Wraps are the best way to enjoy a healthy lunch or dinner and they can include anything, Take advantage of whole meal tortillas, lavosh breads and pita breads and use fillings such as boiled eggs, roast chicken, lean ham, curried eggs, poached or grilled fish, tinned tuna, salmon or sardines. You can flavour these with salsas, smashed avocado, mustards, a small amount of mayonnaise, pesto, hummus or yoghurt dips, even a squeeze of lemon. Team these up with salad leaves, ribbons of cucumber or carrot simply made by using a peeler to slice the vegetables, coleslaws and pre chopped salads, just keep an eye out for the overly dressed salads.  Don’t forget about using fresh herbs such as basil, parsley, coriander, chives, shallots for flavourings.

Sun dried tomatoes, capsicum, grilled eggplant are great just drain off most of the oil before you add them onto the wrap, if you love olives; blend pitted olives with basil and parmesan cheese for a tasty spread.  You can also use mashed roasted pumpkin and sweet potato as fillers.

These wraps can be eaten fresh or toasted and are also a great way to enjoy last night’s bolognaise sauce, baked beans,

Roast beef and herbed cream cheese wrap

Serves 2   Prep time 10 minutes

  • 2 Tablespoons of cream cheese ( you can also use ricotta, cottage cheese or sour cream)
  • 1 tsp of mustard
  • 1 tablespoon of chopped chives
  • 2 x 70g lavosh breads
  • 100g sliced roast beef (from the deli in the supermarket)
  • 1 Lebanese cucumber cut into ribbons with a peeler
  • 1 roasted capsicum, deseeded and cut into slices
  • A good handful of lettuce leaves
  • Salt and pepper

Combine the cream cheese with the mustard and the chives and spread this onto the lavosh. Cover this with the sliced roast beef and top with the cucumber, sliced roast capsicum and the leaves. Season with salt and pepper, roll up and wrap in plastic or paper transporting it in a cooler bag until needed.

To make you own roast capsicum, preheat the oven to 220 and place a couple of capsicums onto a tray. Cook for 40 minutes turning regularly until blistered and burnt. Place the capsicums into a bowl and cover with plastic wrap. Allow to cool before peeling off the skin, deseeding and slicing. You can store this in the fridge or freeze them.