/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Three easy vegan wraps

Three easy vegan wraps
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 1 (each tortilla)

Filled tortillas are quick to assemble and make a nice change from a classic sandwich. Here are three of our favourite fillings for easy vegan wraps.

By Sarah Cook

Shopping list

Ingredients

For the Mediterranean smashed avocado

  • 1 ripe avocado, peeled and stoned
  • ¼ lemon, zest and juice
  • 1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar)
  • 10–12 kalamata or black olives, halved
  • salt and freshly ground black pepper

For the falafel salad

  • 4–5 falafels
  • 3–4 tbsp coconut or other dairy-free yoghurt
  • handful spinach leaves
  • 1 large carrot, peeled and shredded or coarsely grated
  • lemon or lime wedge (optional)

For the satay tofu

How-to videos

Method

  1. If you like, warm the tortilla following pack instructions and lay on a board.

  2. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up.

  3. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up.

  4. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up.