Toasted Mini Wraps


Here I am using newly launched mini piada, or mini wraps, which they kindly gave me a chance to cook with. Here are our two favourite combinations. These little toasted wraps are a great way of using up leftovers too: the perfect snack, or light lunch. My daughter really enjoyed them. 

Roasted Butternut Squash and Feta Wraps

  • 5-6 Mini Piada, or wraps of your choice

  • 200g butternut squash

  • 1 tablespoon olive oil

  • pinch of black pepper

  • 40g crumbled feta

Preheat the oven to 180C (fan oven). Take a baking tray, line with baking paper, toss the butternut squash in olive oil and spread out evenly on the tray. Season with a grind of black pepper (if using). Roast the squash in the oven, for 20-25 mins (approx) until completely cooked through. Once cooked set aside to cool, then roughly mash with a fork. 

To the butternut squash add the crumbled feta. Heat a frying pan, add a mini wrap cook for 1 min, then turn over: add a spoon of the filling, fold in two. Repeat and enjoy!


Roasted Chicken and Mediterranean Vegetable Wraps

  • 5-6 mini piada

  • 1 red pepper, washed, cored and cut into large dice

  • 1 tablespoon olive oil

  • 100g roasted veggie sauce (recipe attached), or tomato sauce of your choice

  • 80g roasted free-range chicken, thinly sliced /or shredded

Preheat oven to 180°C (fan oven). Take a baking tray, line with baking paper, toss the prepped red pepper in olive oil and evenly spread out on the baking tray. Season with a grind of black pepper. Roast in the oven for 15 mins (approx.) until cooked through; then set aside to cool.

Heat a pan, add a mini wrap and cook for 1 min, then turn the wrap. Add a spoon of vegetable sauce, onto the cooked side of the wrap spreading over the piada. Add a few slices of shredded chicken and a small piece of roasted red pepper; then fold the wrap in two. You can cook for ½ minute more on the other folded side if needed. Remove from the heat and repeat. 

snacksMiriam Cooper