Hot recipe Ideas

Lime Chicken Tortilla Wraps


Serves: 10

750g skinless, boneless chicken breast fillets, cut into 20 strips
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1/2 lime
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 spring onions, chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
10 flour tortilla wraps
1 tomato, diced
1/2 head iceberg lettuce, shredded
1/2 cup grated Cheddar cheese
10 tablespoons ready prepared salsa


1. Heat oil a large frying pan over medium high heat, stir- fry chicken strips, for about 10 minutes. Add vinegar, lime juice, sugar, salt, pepper, spring onion, garlic and oregano. Reduce heat and cook,further 5 minutes or until chicken is tender.

2. Heat another heavy frying pan over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.

3. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Tortilla wraps are also popular as a quick and easy dinner as everyone can help themselves.

Prep Time: 20 minutes
Cook Time: 30 minutes

Chicken and Coleslaw Wraps


Serves: 4

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
125g broccoli florets, chopped (about 1 medium head)
60g shredded cabbage
4 skinless, boneless chicken breast fillets - cooked and cut into bite sized pieces
salt and pepper to taste
1 (400g) tin chickpeas, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 cloves garlic, minced
4 tortillas
100g coleslaw


1. Heat oil in a large heavy frying pan over medium high heat. Sauté onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.

2. In a blender, combine chickpeas, mayonnaise, mustard, cumin, garlic, salt and pepper. Blend until smooth and creamy.
3. Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with chickpea sauce, then some coleslaw, then put a large heap of the chicken mixture on top. Wrap up each tortilla and serve.

A nutritious, balanced meal that's easy to throw together in a pinch. This has a chickpea sauce that you can use in other dishes as well.

Prep Time: 10 minutes
Cook Time: 10 minutes

Easy Black Bean and Salsa Wraps


Serves: 8

420g tinned kidney beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chilli powder (optional)
8 flour tortillas
125g grated gouda cheese


1. Rinse beans in cold water, drain well.

2. Combine beans, salsa, cumin and chilli powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm.

These are quick enough to prepare anytime and are even good cold, which makes them great for packed lunches!

Prep Time: 2 minutes
Cook Time: 10 minutes

Warm Bean, Tomato and Spinach Wrap


Serves: 4

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, finely chopped
2 tablespoons chilli powder, or to taste
1 teaspoon ground cumin
800g chopped fresh tomatoes
420g can kidney beans, drained and rinsed
salt to taste
300g frozen chopped spinach, thawed and drained
4 flour tortillas
1 ripe avocado, peeled, stone removed and sliced
4 tablespoons sour cream
4 tablespoons salsa


1. Heat oil in a large frying pan on medium high heat. Gently fry onion and garlic for 5 minutes, or until soft and translucent. Stir in chilli powder and cumin, and cook 1 minute. Stir in tomatoes, kidney beans and salt. Bring to the boil, then reduce heat and simmer for 20 minutes.

2. Stir in spinach and cook 5 minutes more.

3. Warm the tortillas. Spoon 1/4 of the bean mixture into the middle of each tortilla, fold in one end and wrap. To serve, garnish with avocado, sour cream and salsa. Tomato, spinach and kidney beans are wrapped in a warm tortilla and served with avocado, salsa and sour cream.

Prep Time: 10 minutes
Cook Time: 25 minutes

Indian chicken and broccoli wrap

Serves: 4

200 g cooked chicken breastSorry No Picture
2 tablespoons canola oil
250 g broccoli florets, finely chopped
1/4 cup unsalted cashew nuts, chopped
2 teaspoons grated fresh ginger
1 garlic clove, finely chopped
4 tablespoons mango chutney
pepper to taste
4 wholemeal wraps
Cucumber and tomato Raita
1 cucumber, cut into quarters lengthways and seeded
350 g natural low-fat yoghurt
1 tomato, very finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper


1. Preheat the grill. Cut the chicken into bite-sized pieces, discarding any skin.

2. Heat the oil in a frying pan, add the broccoli, cashew nuts, ginger and garlic, and cook for 5 minutes, stirring, until the broccoli is just tender. Add the chicken, mango chutney and pepper to the broccoli mixture. Cook for a further 2 minutes, stirring, until the chicken is hot.

3. Meanwhile, place the wraps on the rack in the grill pan. Grill for 2 minutes, turning once.

4. To make the raita, coarsely grate the cucumber and add to the yoghurt with the remaining ingredients. Stir well to mix.

5. Place the chicken mixture on top of the wraps and roll them up loosely. Serve hot, with the raita on the side.

These mouthwatering Indian-style snacks are quick to make. You can use wholemeal wraps. A yoghurt-based raita, containing cucumber and tomato, is the perfect accompaniment.

Prep Time: 20 minutes
Cook Time: 10 minutes

Prawn Curry Wraps


Serves: 4

1 onion, finely chopped
Fresh/frozen Vegetables of your choice
400g frozen prawns
1 tin (400ml) coconut milk
2 tablespoons (or to taste) curry paste (Korma, Tikka, Vindaloo - choose your favourite)
4 Tortillas


1. Heat the curry paste until it sizzles. Fry the onion for 1 minute then add veg and prawns and fry for a further 5 mins. Add coconut milk and bring to the boil. Simmer for another 5 mins or until the coconut milk has reduced a bit and the mixture is thickening.

2. Meanwhile grate or shred the salad, such as lettuce, carrot and capsicum. Warm the Tortillas.

3. Now assemble the Wraps by placing some salad into the centre of the tortilla and topping with the prawn curry. Fold the bottom up and the sides in and over each other. You can wrap each one in a piece of baking paper to keep it rolled before serving.

An Indian take on a Mexican favourite, this idea came about because you can love the taste of a curry, but get bored with having rice so much. You can use prawns for the curry here, but of course chicken or lamb are wonderful too, just be sure to adjust the cooking time so that your meat is properly done.

Prep Time: 5 minutes
Cook Time: 15 minutes

Smoked Tofu Wraps


Serves: 2

200g smoked tofu
1 tablespoon olive oil
1 red capsicum, julienned
1 ripe avocado, seed and peel removed
1 pinch freshly ground black pepper, to taste
4 tortillas


1. Drain the tofu and pat it dry with kitchen roll then cut into strips.

2. Heat the oil in a frying pan. Gently fry the tofu strips for about 5 minutes until they become firm but not crunchy. Add the capsicum and fry for a couple of minutes until softened.
3. Mash the avocado flesh and add pepper.

4. Microwave the tortillas for a few seconds to soften them. Spread some avocado mixture onto a tortilla then place a quarter of the red capsicum and tofu strips in a rectangle in the centre of the tortilla. Fold one of the 'long' sides into the centre, then the two shorter ends, then the other long side. Repeat with the remaining ingredients.

5. Eat the wraps as they are or heat them in a frying pan for a minute on each side to make them go crispy.

These wraps are tasty but simple and quick to prepare. Ideal for packed lunches, picnics or a quick meal at home.

Prep Time: 15 minutes
Cook Time: 5 minutes

Chilli Chicken Wraps


Serves: 4

1 tablespoon vegetable oil
1 tablespoon butter
500g skinless, boneless chicken breasts, cut into bite size pieces
1/4 cup chilli sauce
4 tortillas
2 cups thinly sliced lettuce
1 celery stalk, diced
1/2 cup blue cheese dressing


1. Heat the vegetable oil and butter in a large frypan over medium-high heat. Place the chicken in the frypan then cook and stir until the chicken is no longer pink in the centre and the juices run clear; about 10 minutes.

2. Remove the frypan from the heat. Pour the chilli sauce over the cooked chicken and toss to coat.

3. Lay out the flour tortillas and divide the chicken evenly among the tortillas.

4. Top the chicken with lettuce, celery and blue cheese dressing.

5. Fold in the sides of the tortilla and roll the wrap burrito style.

These chilli chicken wraps are really easy to make with the chicken being fried, seasoned with chilli sauce then laid on a tortilla and topped with lettuce, celery and blue cheese dressing.

Prep Time: 20 minutes
Cook Time: 10 minutes

Roast Beef Wrap


Serves: 1

1 flour tortilla
4 slices roast beef
1/2 cup grated Cheddar cheese
1/2 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped onion
4 black olives
2 tablespoons Italian-style salad dressing


1. Place tortilla on a plate. Cover tortilla with roast beef then cheese. Microwave for 45 seconds, or until cheese is melted. Sprinkle with lettuce, tomato, onion and olives. Top with 3 or 4 splashes Italian dressing. Roll up.

An incredibly easy to make and satisfying lunch wrap. You can also substitute different meats for variation.

Prep Time: 9 minutes
Cook Time: 1 minute

Chicken Nugget Wraps

Serves: 6

1 (500g) packet frozen chicken nuggets
125g cream cheese
1 spring onion thinly sliced
1 tablespoon diced coriander
6 tortillas
1 red capsicum thinly sliced
1/2 cup grated cheese


1. Bake the chicken nuggets as per the packet’s instructions.

2. In a bowl combine the cream cheese, spring onion and coriander then combine well.

3. Spread the tortillas with the cream cheese mix, capsicum and grated cheese.

4. When the chicken nuggets are cooked add the tortillas and wrap. If not being eaten straight away use a toothpick to stop then unwrapping.

You can use this lunch/dinner to help transition your children from chicken nuggets into more mature meals and flavours. It is still tasty enough for the adults to enjoy too.

Prep Time: 15 minutes
Cook Time: 25 minutes

Avocado Scrambled Egg Wraps


Serves: 4

6 eggs, lightly whisked
1/4 cup milk
salt and pepper to taste
10g butter
1 avocado, peeled, seeded, coarsely chopped
4 tortilla wraps


1. Whisk the eggs and milk together in a small bowl. Season with salt and pepper.

2. Melt the butter in a medium non-stick frying pan over low heat. Add the egg and gently push the egg with a flat-bottomed spoon for 3-4 minutes, or until soft folds of cooked egg begin to develop and eggs are cooked as desired. Remove from heat.

3. Add the avocado to the egg and gently fold through.

4. Place the tortillas on serving plates. Top with scrabbled egg and fold to enclose filling. Serve immediately.

Tip: Add chopped cherry tomatoes for extra colour.

Stir in coarsely cut avocado with your scrambled eggs and it’s a wrap! This is a great, quick and healthy breakfast idea.

Prep Time: 5 minutes
Cook Time: 5 minutes

Pork and Watermelon Wraps


Serves: 4

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 onion, finely chopped
500g lean pork mince
1 carrot, finely chopped
2 stalks celery, finely chopped
1 teaspoon soy sauce
1/2 cup chopped spring onion
1/2 cup (125ml) hoisin sauce
3/4 cup pine nuts
2 cups diced (1-2 cm) watermelon
4 Tortillas


1. Heat the vegetable oil in a heavy non-stick frypan over high heat. Cook and stir the garlic, ginger and onion in the hot oil until fragrant, about 1 minute; add the pork mince to the mixture and cook until completely browned, 7 to 10 minutes. Drain any excess liquid from the frypan.

2. Reduce the heat to medium. Add the carrot and celery to the pork mixture; cook and stir until the carrot and celery begin to soften, 2 to 3 minutes. Stir the soy sauce and spring onions into the mixture; remove the frypan from the heat and add the hoisin sauce and pine nuts. Stir the mixture until evenly mixed. Fold the watermelon into the mixture.

3. Spoon the pork mixture into the middle of the tortillas; wrap the tortilla around the filling to serve.

Sounds like an unusual combination, doesn't it? But pork and fruit flavours go together very well, and your kids will love it!

Prep Time: 30 minutes
Cook Time: 20 minutes

Tofu and Spinach Wrap


Serves: 2

2 tortillas
130g hickory flavour baked tofu
1/2 cup grated sharp Cheddar cheese
1 cup fresh baby spinach
1 tablespoon Ranch dressing
1 tablespoon grated Parmesan cheese, or to taste


1. Place the tortillas side by side on a paper plate.

2. Slice tofu and place slices down the centre of each tortilla. Sprinkle cheese over the tofu.

3. Cover with a damp paper towel and heat in the microwave for about 45 seconds or until cheese is melted.

4. Pile some spinach onto each tortilla and pour on some Ranch dressing.

5. Sprinkle with Parmesan cheese, roll tortillas around the filling and eat.

A tasty and easy vegetarian lunch; tofu is combined in a tortilla wrap with cheddar, spinach and ranch dressing.

Prep Time: 8 minutes
Cook Time: 2 minutes

Chicken Kebab

Serves: 8

1 cup (250ml) plain yoghurt
2 tablespoons fresh lemon juice
1/2 teaspoon chilli sauce
1 tablespoon white vinegar
4 cloves garlic, crushed
1 tablespoon finely minced onion
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
1/2 teaspoon ground mace
1/4 teaspoon salt
1kg skinless, boneless chicken breast halves, thinly sliced
8 tortillas, warmed
1/2 cup (125ml) plain yoghurt
1 onion, thinly sliced
1 large tomato, diced
1 cucumber, thinly sliced
1 cup Ranch dressing


1. To make the marinade; stir together 1 cup yoghurt, lemon juice, chilli sauce and vinegar. Stir in the garlic, onion, pepper, chilli flakes, mace and salt. Marinate the chicken overnight in the refrigerator.

2. Place oven rack in the top position and turn oven on to grill.

3. To cook; drain the marinade from the meat and place on a slotted grill pan. Grill on top rack of preheated oven turning after a few minutes until cooked through; about 5 minutes.

4. To assemble the kebab; spread each tortilla with a tablespoon of plain yoghurt and layer with onion, tomato and cucumber. Pile on the chicken and dress with Ranch dressing. Fold the tortilla.

The chicken kebab recipe is surprisingly easy. The most difficult part is cutting the meat very thin! These can also be made with beef or lamb.

Prep Time: 45 minutes
Cook Time: 5 minutes

Spicy Beef Wraps

Serves: 4

250 grams beef mince
1 tablespoon butter
1 red capsicum, finely diced
1 red onion, finely diced
2 sicks celery, finely diced
1 tablespoon sunflower seeds
1/4 teaspoon paprika
1 pinch ground coriander, to taste
1 pinch cayenne pepper, to taste
1 dash soy sauce, to taste
4 tortillas


1. In a frypan cook the meat until brown. Drain off all the excess fat. Reserve the meat.

2. Heat the butter in the frypan and lightly fry the capsicum, onion, celery and sunflower seed.

3. Add the cooked beef, spices and soy sauce then stir in until blended.

4. Spoon the meat mixture onto the tortilla and gently fold it.

5.If you want, you can tie up the roll with a couple of long chives and knot or bow.

6. Serve immediately as the meat will go cold quickly.

This is a great dish that you can use as an entree but is equally good as a main. Beef mince is stir fried with spice then wrapped in a tortilla to serve. Works well with other minces such as pork and chicken.

Prep Time: 10 minutes
Cook Time: 10 minutes

Cherry Chicken Wraps


Serves: 6

2 tablespoons canola oil
1 tablespoon finely grated fresh ginger root
625g skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
500g dark sweet cherries, pitted and halved
1 1/2 cups peeled and shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
6 tortillas


1. Heat 1 tablespoon oil in a large frying pan over medium high heat. Add ginger and chicken and fry until cooked through, about 7 to 10 minutes. Set aside.

2. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.

3. To Serve: Divide the chicken/cherry mixture between each tortilla, roll up tortilla around filling and serve.
Tortillas make a refreshing wrap for this teriyaki chicken mixture.

Prep Time: 15 minutes
Cook Time: 10 minutes

Vietnamese-Inspired Turkey Wrap

Serves: 4

500g turkey minceSorry No Picture
1 tablespoon light soy sauce
1 teaspoon crushed garlic
2 teaspoons grated fresh ginger
1 cup brown rice
1 litre water
6 lettuce leaves
4 tortillas
125g carrots, grated
6 spring onions, thinly sliced
155g red capsicum, sliced
125g radishes, sliced
90ml light soy sauce
extra 90ml water
3 tablespoons fresh lemon juice
2 teaspoons crushed garlic
1 tablespoon grated fresh ginger
1 teaspoon sugar


1. In a medium bowl, mix together turkey mince, soy sauce, garlic and ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.

2. In a medium saucepan over medium heat, combine rice with water. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is tender. Drain.

3. Preheat the oven grill.

4. Arrange rice, lettuce, carrots, spring onions, red capsicums and radishes on a serving platter, or place each into individual small bowls.

5. In a medium bowl, whisk together soy sauce, water, lemon juice, garlic, ginger and sugar. Divide into 4 small dipping bowls.

6. Thread two meatballs onto each skewer. Grill for 10 to 12 minutes, turning occasionally to brown evenly.

7. To serve, spoon in a little rice, a meatball and then some vegetables onto a tortilla. Roll up and dip in dipping sauce.

This is a easy, wonderful, light yet filling meal with turkey, rice and fresh veg! Fun to eat! You will need at least eight bamboo skewers for cooking the meat. Use beef or pork mince instead of turkey if you wish.

Prep Time: 35 minutes
Cook Time: 25 minutes

Cream Cheese and Smoked Trout Wraps

Serves: 4

½ telegraph cucumber, cut into matchsticks
4 tortillas
¾ cup (200 g) reduced-fat cream cheese
⅓ cup (85 g) low-fat natural yogurt
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh dill
125 g skinless smoked trout, flaked
2 cups (150 g) bean sprouts
125 g mixed baby leaf and herb salad


1. Preheat the oven to 200°C. Put the cucumber sticks in a bowl and sprinkle with a little salt. Mix well, then leave for about 10 minutes. (This draws out some of the moisture so that the filling in the wraps will remain crisp.)

2. Put the cream cheese, yogurt, chives and dill into a small bowl and mix together. Stir in the flaked trout and season to taste.

3. Separate the tortillas and spread out on two large boards (alternatively, you can prepare four tortillas at a time). Spread each tortilla with one-quarter of the trout mixture.

4. Rinse the cucumber in a sieve, then tip onto paper towel and pat dry. Divide among the tortillas, arranging them lengthways so the tortillas will be easier to roll up. Scatter over the bean sprouts and salad leaves.

5. Roll up the tortillas tightly to enclose the filling. Cut each rolled tortilla in half on the diagonal and serve two pieces per person.

A delicious, moist filling of herby soft cheese and flaked, smoked fish is rolled up inside tortillas with crisp bean sprouts and salad leaves.

Prep Time: 35 minutes
Cook Time: 25 minutes