lentil wraps | organised castle

I have made salad wraps for our dinner tonight as we will be out of the house and between events.

Wraps are a great portable alternative to takeaway. An added bonus is that you can tailor-make them to meet individual choices and dietary requirements and there are no unknown, hidden ingredients.

In order to make this a totally waste-free option, I make my own wraps which are simple and gluten-free. The recipe is here.

Today the fillings include a spread of refried beans topped with mushroom and cucumber slices, leftover quinoa salad, grated cheese and a little mayonnaise and sweet chilli sauce.

The rolled wraps are the rolled up diagonally in greaseproof paper and can be eaten by unfolding the paper from one end.

What is your favourite portable meal or snack? Is plastic-free? Love to hear your ideas.

Do you remember my recent post about making lentil wraps? You can read it here. We have used these predominantly for lunches filled with a variety of spreads and salads.

Last night I decided to use them as a main meal.

I made a filling, rolled the wraps and lay them in an ovenproof dish topped with grated cheese.

As with savoury pancakes, the choices of fillings are almost unlimited. Here is what I did.

FILLING

1 medium onion, diced
250g lean beef mince
1/4 cup tomato paste
1 cup water
1/2 cup refried beans
2 tablespoons worcestershire sauce
1 tablespoon tomato sauce
1 teaspoon beef stock powder
1 teaspoon smoky paprika
2 teaspoons mixed herbs
1/2 teaspoon salt
Freshly ground black pepper

Fry the onion, add the mince and brown. Add remaining ingredients, combine well and simmer gently, stirring regularly until fairly thick. Remove from heat. I also added some chopped spinach. I stirred it through the mixture after it was cooked.

Divide the mixture between 4 wraps. Place filled wraps in ovenproof dish and top with grated cheese. This can now be baked in the oven or heated in microwave and finished under the grill to brown the cheese.