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.