Why are my wraps mini? Because they’re easier to eat! You don’t have to worry about the filling falling out the bottom while you’re still only half-way through. And ‘cos they look cute that way too. I only made enough for two people to eat but they would be great for a buffet or potluck.
I filled them with the chestnut and sundried tomato pâté I made the other day but these would also be good with hummus or any other veggie spread you have on hand. The chestnut and sundried tomato pâté give the wraps a sweet flavour that I think make them special.
These are refreshing but filling, perfect for the hot summer days we’ve been having. I used wholewheat wraps but if you can’t have gluten you can just swap them for corn ones.
I’m entering this post in Souper Sundays a weekly roundup of blog entries with recipes for soups, salads and sammies. If you want more info visit their page here.
Mini Salad Wraps
Preparation: 10 minutes Servings: 2 people Cooking time: none Total: 10 minutes
4 wholewheat tortillas
30g spinach leaves
1/2 red pepper
Cut the wholewheat tortillas into strips with scissors. I got three strips per tortilla. Spread the pâté on the strips. Place spinach leaves along the length of the strips. In the corner closest to you put four thin strips of pepper (about the same height as the strip of tortilla), and a slice of avocado. Make a roll with the pepper and avocado in the middle. You can use a toothpick to hold the roll together if you wish.