Wraps - Food wrapped in bread

Soak fresh chickpeas in water overnight. - From the can: Drain well. Always wash thoroughly before eating.

Finely dice the onions and sauté in some vegetable oil. Season generously with paprika, salt and pepper. Wash and drain the lettuce and cut the avocados into small pieces, add the chickpeas and mix everything with a little lime juice.

Now slightly heat the wraps in a pan, remove. Spread the vegetable mixture and the lettuce in the middle of the wrap. Fold the sides from the right and left to the middle, then fold up the bottom end and finally roll up.

How do I bake wraps?

Wheat flour, water, salt, baking powder if necessary, knead the dough, roll it out and fry in the oven or pan.

Brush the mushrooms, cut off the stalk and quarter the mushrooms. Peel, wash and slice the carrot.

Peel the onions, cut into rings and chop finely. Halve the peppers, remove the seeds and ribs, wash the peppers and cut into large pieces.

Preheat the oven to 240 °C top/bottom heat (220 °C for circulating air ovens). Mix the mushrooms, carrots, bell pepper, onion with 4 tablespoons of oil and add salt if necessary. Optionally season with paprika. Place on a baking tray lined with baking paper and cook in the oven for approx. 20 minutes.

If desired, place the wraps in the oven for a short time, heat up and spread with hummus. Scatter over the vegetables and pepper. Roll up or fold the wraps and serve.

Remove the outer leaves from the cabbage, peel off the remaining leaves, wash and blanch in salted water for about 5-8 minutes over medium heat. Take out the leaves, lay them side by side, pat dry and cut out the stalk in the middle.

Halve the bell pepper, remove the core and core, wash the peppers and cut into long strips. Wash and dry lettuce leaves. Peel the carrot, wash, halve and also cut into long strips.

Wash the lime, dab dry, grate some peel, halve the lime and squeeze out the juice. Mix some lime zest and juice with salt and pepper and mix with the peppers, lettuce and carrots.

Place the vegetables on the pointed cabbage leaves and roll up tightly.

For the filling, peel and finely chop the onions. Cut the peppers into rings. Sweat the onions in a pan with oil.

Add the honey. Season with salt, pepper and simmer for about 15 minutes.
Optionally, fry the chicken breast fillet in another pan until golden brown.

Rinse the parsley and mint, chop roughly and add to the mixture at the end.
Wash the lettuce and pluck from the stalk.

Place the filling and a few lettuce leaves on the wrap, fold the wrap up and serve, optionally garnished with pepperoni slices.

First put the flour in a bowl, add salt, water and olive oil and knead all the ingredients into a dough.
Then let the dough swell for 10 minutes and knead again for 5 minutes to make a smooth dough.

Form 4 thin flatbreads from the dough, heat a cast-iron pan without fat and bake the flatbreads in it one after the other until the first brown spots appear. Then turn the flat cakes and bake on the other side as well.

Optionally press garlic, cut chicken breast into strips. Rub the fillet strips with half the garlic and season with salt and pepper. Fry the chicken in a pan with a little oil until golden brown. Mix together the remaining crushed garlic, yoghurt and chives.

Place the yoghurt sauce and chicken breast fillet strips and the lettuce leaves on the wrap, fold the wrap over and serve garnished with chives.

Cook rice. Peel the avocado, deseed and cut into small cubes.

Mash half of the diced avocado, season with salt and pepper and add lemon juice. Drain the corn and mix into the avocado mixture.

Fry the cooked rice in a pan with 3 tablespoons of oil, then fold the avocado-corn mixture into the rice.

Wrap the filling in a wrap and serve.

Cook rice. Drain corn. Wash the bell pepper and optional the tomato and cut into medium-sized pieces. Peel and dice the onion.

Fry the onion cubes in a pan with oil. Add tomato and corn and sauté briefly.

Season the vegetable mixture with salt and pepper.
Mix the rice and vegetable mixture together. Season with chili.

Make an optional ‚BBQ Sauce‘: Mix 1 tablespoon tomato ketchup with chili and curry powder, salt and pepper. Mix the sauce with the filling.
Wrap the filling in a wrap and serve

Cook rice. Clean the vegetables, mushrooms and cabbage and cut into small pieces. Peel the apple, deseed and cut into pieces. Drain edamame. Wash spinach leaves.

Heat oil in a pan. Fry the vegetables and cabbage first, then add the mushrooms. Then fry the edamame and finally add the spinach leaves. Season with salt.

Now mix the fried food into the rice. Optionally, mash and add the almonds and peanuts.

Wrap the filling in a wrap and serve.

Briefly boil the bulgur in water, then let it soak in water for 20 minutes.

Wash the carrot and cut into small, bite-sized pieces. Peel and core the apple and also cut into pieces. Wash the pointed cabbage and cut into thin strips.

Heat oil in a pan. Fry carrot and cabbage.
Drain the edamame and briefly add it to the pan. Season to taste with lime juice, salt and pepper. Optionally chop and add cilantro.

Mix the mixture into the bulgur.
Wrap the filling in a warp and serve.

Peel the onion and cut into small pieces, then sauté in the pan until the onion pieces are translucent. Wash lettuce and basil leaves. Chop the basil and mix with 2 tbsp oil.

Optionally, cut the chicken breast fillet into strips and fry in a tablespoon of oil until golden brown, remove from the pan and set aside. Mix with a crushed garlic clove, grated Parmesan and crushed pine nuts to manufacture a pesto.

Cut the sun-dried tomatoes into small pieces, mix with the basil mixture and season with salt. Mix the chicken breast fillet strips with the sauce and add the onion pieces.

Put the lettuce and the chicken breast fillet in the pesto on a wrap, wrap it up and serve.

Wash the bell pepper, remove the stalk and cut into small pieces. Peel and crush the garlic clove.

Mix everything together. Squeeze the lemon and add the juice to the cream if you like. Season with salt and pepper.

Optionally, cut the chicken breast fillet into strips and fry in a tablespoon of oil until golden brown.

Put everything ans the chicken breast fillet on a wrap, wrap and serve.