Wraps are the ideal meal, good for lunch or dinner they're easy to make, healthy and easy to enjoy. Beef or lamb is a great starting point.
The best beef and lamb cuts for wraps
Go for cuts that you can stir-fry, grill, pan-fry or barbecue. Use beef or lamb strips, or steaks, which you can thinly slice after cooking.
- Good beef cuts include beef stir-fry strips, beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade.
- Good lamb choices are lamb stir-fry strips or eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks.
Use leftover beef or lamb roast, as well cooked steaks. It's a good idea to cook an extra steak next time you barbecue and set aside to use for the kids lunchbox wraps or sandwiches.
Essential cooking tip
Cook the meat to no more than a medium degree of doneness. Rest it for a few minutes before slicing or serving, this way it will be tender and juicy.
Flatbread choices for wraps and rollups
Lavash bread is a great choice – it keeps on the pantry shelf, comes in different grain types which is terrific if you have a yeast/ wheat allergy. Plus it’s low in fat and better still, the kids just love it.
Keep a few packs in the pantry for instant roll ups – they’re terrific for school lunches.
Other choices are pita pockets, Lebanese bread and fresh tortillas. All are available from the supermarket and most local delis. They’re best served on the day you buy them, you can freshen them up by placing in foil and warming in a moderate oven for a few minutes.
Using a spread keeps the wrap moist and adds extra flavour
- Hummus or baba ganoush.
- Creamy dips like avocado or spring onion.
- Garlic sauce (it’s like a garlic mayonnaise) or aioli are also favourites.
- A dollop of light sour cream, thick plain yoghurt, mayonnaise or cream cheese is also delicious.
- A drizzle of sweet chilli sauce for those that like a little spice, or for an even hotter option try a sprinkle of Tabasco.
Salad ingredients can be as simple as shredded lettuce and grated carrot
When you prepare the salad ingredients, slice them thinly and use smaller vegies like Lebanese cucumbers and cherry tomatoes. A tub of tabouli or coleslaw is a quick option too!
- Assemble and prepare your fillings in advance, but “build and roll” the wraps just before you serve them. Better still place all of the ingredients on a platter and let the family make up their own!
- If you are packing wraps for school lunches it is best to avoid salad ingredients like chunky slices of tomato as they will make the wrap soggy before lunchtime. Our tips; spread the wrap with a little butter or mayo, add a layer of lettuce leaves, like butter leaf or iceberg, and pile beef and other fillings into/over the lettuce, then roll wrap up. Secure one end of the rolled up wrap with foil to avoid lunchtime drips!