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Top Five Vegetarian Lunchbox Meals - Simple Cafe-Style Vegetable Wrap

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Sabine Schneider
Sabine Schneider

Wraps are typical cafe fare and usually quite expensive. With a bit of practice they're easy to make and if you wrap carefully they transport very well. It can be daunting to roll up wraps but it’s worth it because they’re really yummy and make for a happy lunch break.

Makes two

1 square flat bread of your choice, for example Mountain Bread *
2 tbsp pesto (you can use traditional basil pesto, or another pesto of your choice)
salad leaves – choose lettuce, spinach, rocket or whatever you like – two good handfuls
2 ripe tomatoes, sliced
1 grated carrot
4 tbsp grated cucumber
yogurt sauce or another salad sauce of your choice
optional: a handful of grated cheese, slices of brie or camembert, a sliced hard-boiled egg, chopped red onions, slices of marinated tofu, leftover roast vegies.
Place the flatbread on bench. Spread pesto evenly over the bread. Distribute salad leaves over the bottom 2/3 of bread, leaving a gap at the top. Place tomato slices across horizontally. Distribute carrot and cucumber evenly, making sure you have some at both the left and right side of the bread – right to the edge. Place optional ingredients on the top. Don’t worry if it seems too bulky – when wrapped up it should be at least 8 cm in diametre.
Drizzle with sauce.
Now roll up your wrap – starting at the bottom and rolling firmly. Don’t worry if leaves etc fall out the sides, just stuff everything back in. Pay attention to the sides and make sure the wrap doesn't have all the filling in the middle only.
When it’s all rolled up, place the wrap on your plastic sheet and roll it in. When it’s securely wrapped, cut through the middle on a bias. Place a little plastic wrap over the cut side to protect it during transport.
For your first wrapping attempt take two breads and place them on top of each other. This makes for a firmer base that doesn’t rip as easily as a single bread layer.



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