Posted by: Joan Spiller | January 27, 2011

It’s a wrap! – Recipe


Since the kid was all whiny about yesterday’s *evil* sammie, here is a yeast free bloody sandwich recipe.

Salad Wrap  

1 (per person) yeast free tortilla / wrap / flat bread (round)
2T mayonnaise (ingreds are all per wrap)
1t sweet (USA style) mustard
1T sweet tomato chutney (or cranberry if you prefer)
Shredded cooked chicken or thinly sliced ham (omit for vegetarian option)
Grated edam cheese – to your taste (I’d only use a little or omit)
1 cup of shredded lettuce
Grated carrot – to your taste (I’d use only a little of this also)
1 finely sliced tomato 
10  thin slices of capsicum
Thin slices of avocado
Thinly sliced red onion (again, use however much you like)

Lay the wrap out flat and spread with the mayonnaise and mustard. Get it right to the edges of the wrap.

Daub the chutney around evenly and then layer your ingredients evenly on the wrap.

Roll up tightly, cut the ends off and wrap in glad wrap / cling film.
Ideally: chill for at least an hour.

To serve, either slice into 1inch rounds (nice for a canape) or scoff whole, like a kebab!

 

NB: obviously you can pretty much put in whatever you want or omit whatever ya want – I’ll post my “hot wrap” recipe later!

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