I’m trying to get into the Christmas spirit this weekend and I’ve therefore had a festive lunch. I saw a version of this wrap in the Co-op Food magazine, but it involved chicken and bacon. I was inspired to make a vegetarian version. It’s always nice to have something a bit different for a sandwich filling as there can be a lack of exciting choices for us vegetarians.
Christmas Wrap (makes 1)
3 vegetarian stuffing balls (made following the packet instructions and baked into bite size balls) cut into halves
1 tortilla wrap
A handful of shredded iceberg lettuce
50g Wensleydale with cranberries
1. Warm your wrap slightly if you prefer them warm and soft. (I usually do this by warming a dry pan over a high heat on the hob and heating the tortilla for 15 seconds or so on each side.
2. Add the filling to your tortilla wrap, lettuce, stuffing balls (cold is fine, but you could warm them while heating the tortilla if you prefer), cheese and a few small dollops of mayonnaise.
3. Roll up the wrap and eat. (Rolling wraps is not one of my skills in life hence the ‘unrolled’ picture. I think I have a tendency to overfill my wraps!)
If you can’t get Wensleydale with cranberries, substitute for a different cheese, but add some cranberry sauce.