Seasonal Focused Meal Solutions

With these options for taste and size, wraps become a simple solution for busy families looking for healthy choices!  

We use only the highest quality ingredients in our production facilities.  Our products cover every meal occasion including breakfast, lunch, dinner, snacks and dessert. As an organization we focus on quality allowing our customers to have a consistent and positive experience while preparing and enjoying their meals.  

Our flatbreads and wraps are the perfect vehicle to deliver various cultural experiences to your family. These easy and fresh recipes can be used as a snack item or a meal and are:

Greek Style Chicken Wrap

Makes 1 wrap

1 wholemeal wrap
2 tbsp. hummus
1 handful baby spinach
½ cup cooked, shredded chicken
25gms feta, crumbled
25gms Kalamata olives, halved
25gms roasted red capsicum
  1. Spread wrap with hummus.
  2. Add the baby spinach, then top with the shredded chicken, feta, olives and roasted capsicum.
  3. Fold in the bottom and sides of the wrap. To eat at a later time tightly wrap in baking paper and refrigerate.

Protein-Packed Quinoa and Black Bean Burrito Wrap

Makes 2 wraps

2 wholemeal wraps
1 cup cooked quinoa
½ cup black beans, rinsed and drained
½ cup salsa
½ cup tasty cheese
2 tbsp. fresh coriander, chopped
  1. Preheat oven to 180 degrees.
  2. Place wraps in foil and warm for 10 minutes while preparing quinoa and black beans.
  3. Place quinoa, black beans and salsa in a small saucepan and heat over medium heat until warmed through.
  4. Spread quinoa and black bean mixture over the warmed wraps.
  5. Sprinkle with cheese.
  6. Firmly roll up the wraps, cut in halfand enjoy.

Breakfast Energy Wrap

Makes 1 wrap

1 wholegrain wrap
2 tbsp. peanut butter (or other nut butter)
1 banana, sliced
1 large handful mixed berries (we used strawberries, raspberries and blueberries)
1 tbsp. chopped walnuts & honey or agave nectar & ground cinnamon (optional)
  1. Spread wrap with peanut butter.
  2. Top with sliced banana.
  3. Sprinkle over mixed berries and walnuts.
  4. Top with honey and cinnamon (if using).
  5. Roll up and enjoy.

Mini Wrap Pies with Pancetta and Rocket

Makes 6 Mini Pies

2 white wraps (cut 3 circles out on each wrap)
6 slices pancetta
4 eggs
150ml pouring cream
50g baby rocket, finely chopped
Sea salt
freshly cracked black pepper
  1. Preheat oven to 180°C.
  2. Lightly oil a 6 cup muffin tin and line with the cut out wraps.
  3. Line each wrap with a slice of pancetta.
  4. In a mixing bowl combine eggs, cream and rocket. Add salt and pepper to taste.
  5. Gently pour egg mixture over the pancetta, filling to 2/3 full.
  6. Sprinkle with black pepper and bake for 10-15 minutes, or until the egg is set.

Crispy Wrap Chips with Easy Salsa

Serves 4

4 white wraps
Olive oil
all-purpose seasoning mix
1 tin diced tomatoes
½ onion, finely diced
1-2 red chillies, finely diced
2 cloves garlic, finely diced
½ cup finely chopped fresh coriander
½ lime, juiced
sea salt
freshly cracked black pepper
  1. Preheat oven to 180°C.
  2. Brush wraps with olive oil, sprinkle lightly with seasoning and bake in oven for around 10 minutes or until crispy. Remove from oven and allow to cool.
  3. Combine tomatoes, onion, chilli, garlic, coriander, lime juice, salt and pepper.
  4. Break cooled wraps into pieces, serve with the salsa.

Mexican Aztec Pie

Serves 6

6 True Foods Plain Flour Wraps
500g vine ripened tomatoes
1 cup chicken stock
1 bunch fresh coriander, stalks removed
2 cloves garlic
2 chicken breasts
1 tbs. olive oil
2 onions, chopped
1 tbs. Mexican spice mix
½ tbs. ground chipotle chillies
3 cobs corn
olive oil for shallow frying
1 can black beans, rinsed and drained
200ml sour cream
200g tasty cheese, grated
Chopped avocado, tomato and coriander, to serve
  1. Preheat oven to 180˚C.
  2. Place tomatoes, chicken stock, coriander and garlic in a blender. Blend until smooth. Season with salt and pepper. Set aside.
  3. Steam chicken breasts for 25 minutes, then shred with a fork.
  4. Heat olive oil in a frying pan and cook onions until soft. Add Mexican spice mix and chipotle chillies and cook for a further minute until fragrant. Stir onion mixture through shredded chicken. Set aside.
  5. Slice corn kernels from cobs. Heat frying pan to a high heat. Cook corn until lightly charred. Set aside.
  6. Shallow fry Simson’s Pantry Wraps in olive oil in a frying pan for 1 minute on each side, or until golden. Drain on paper towel.
  7. In a casserole dish layer wraps, tomato mixture, chicken mixture, corn, black beans, sour cream and cheese in two layers. Cook for 25 minutes, or until golden and bubbling.
  8. Serve with chopped avocado, tomato and coriander.

Cheesy Grilled Naan Bread

Serves 4

Garlic & Coriander Naan bread
3 tbsp Olive Oil
4 tbsp Chopped Chives
1 cup shredded cheese
1 tbsp Peri – Peri seasoning or any seasoning flavor of your choice
1 tbsp Sour cream (optional)
  1. Pre-heat your oven to 200 degrees.
  2. Combine the olive oil and seasoning (salt & pepper in case no seasoning) in a bowl.
  3. Brush one side of the bread with the mixture and place in the baking tray.
  4. Bake for 3 mins and sprinkle shredded cheese on top.
  5. Cook for another 2 mins.
  6. Top with sour cream and chives and serve.

Open Lamb Souvlaki

Using True Foods Naan Bread - great for tandoori chicken or any kebab meat

800g of Lamb, cut into 3cm cubes
Zest of 1 Lemon
1/4 cup fresh lemon juice
3 tbs extra virgin olive oil
2 tsp dried oregano leaves
2 tsp minced garlic
1/4 cup grated onion
1/2 tsp salt
1/2 tsp freshly ground pepper
1 medium cucumber, finely chopped
1 cup plain greek yoghurt
1 tbs extra virgin olive oil
1 tsp fresh lemon juice
1 tsp miinced garlic
1/2 tsp dried oregano leaves
1/4 tsp salt
Baby cos lettuce leaves
1 tomato sliced
4 True Foods plain naan breads
100g feta, cubed
1/4 cup kalamata olives
  1. Mix together the lamb, lemon zest, lemon juice, olive oil, oregano, garlic, grated onion, salt and pepper. Cover and chill for at least two hours or overnight
  2. Thread the meat onto metal or bamboo skewers (soak bamboo skewers in water for 20 minutes before using to prevent them burning)
  3. Combine the garlic yoghurt sauce ingredients and refridgerate until required
  4. Preheat a grill or BBQ and cook the lamb skewers, turning occasionally, until brown on all sides
  5. Remove from the heat. Quickly heat the naan bread on the grill or BBQ until just warmed through
  6. Place the cos lettuce leaves and tomatos on the warmed naan bread, top with lamb skewers, feta and olives. Drizzle with the garlic yoghurt sauce and serve immdeiately

Grilled Portobello Mushroom, Roasted Red Pepper & Goat Cheese Wrap

Vegetarian delight using True Foods Zesty Tomato and Herb Wrap

4 zesty tomato and herb wraps
4 large Portobello mushrooms, thickly sliced
100 g roasted red peppers, thickly sliced
100g goat cheese
1 onion, cut into thin rings
1 clove garlic, minced
½ tsp smoked paprika
1 tsp dried basil
1 tbs extra virgin olive oil
sea salt
freshly ground black pepper
  1. Combine mushrooms, red peppers, olive oil, onion, garlic, paprika, basil, salt and pepper in a bowl and mix to combine.
  2. Heat a large frying pan on high and cook the mushroom mixture stirring often for around 5-7 minutes until the mushrooms start to soften. Remove from heat.
  3. Spread the goat cheese down the middle of each of the wraps, top with the mushroom mixture, and fold up.
  4. Toast the wraps in the frying pan until crispy and to melt the goat cheese. Serve immediately.

Grilled Pineapple Teriyaki Chicken Wraps

4 True Foods white wraps
8 chicken breast tenderloins
8 slices pineapple rings
2 cloves garlic, minced
Cos lettuce
½ red onion, thinly sliced
½ cup teriyaki sauce
½ teaspoon chili powder
Sesame seeds
Sea salt
  1. Combine chicken breasts with garlic, chili powder, salt and pepper.
  2. Preheat a frying pan to medium heat and cook chicken for3-5 minutes on each side until chicken is cooked through. Remove chicken from pan and set aside.
  3. Add pineapple to pan and cook until outside is caramelised, about 2-3 minutes.

Cheesy Chicken Napoli Jaffles


4 wholemeal wraps
3 cups roughly shredded, cooked chicken (a rotisserie chicken is perfect)
1 cup Napoli sauce
½ cup fresh basil, finely chopped
1 cup grated tasty cheese
1 ½ tsp Italian seasoning
½ tsp sea salt
¼ tsp freshly ground black pepper
  1. Place shredded chicken, Napoli sauce, basil, Italian seasoning, salt, and pepper in a bowl. Stir well to combine.
  2. Sprinkle 1 wrap with ¼ cup of cheese down the centre, leaving a large border all around the cheese. Spread ¼ of the chicken mixture on top of the cheese.
  3. Fold the short ends of the wrap inward toward middle, and then fold long sides of the wrap inward toward the middle, making a closed wrap. Repeat with the remaining 3 wraps
  4. Place the wraps in a sandwich toaster and cook until golden brown, about 2-3 minutes.