Six delicious recipes for super simple wraps from a cooked breakfast to stilton & apple

THESE folded tortillas are the trendiest way to eat lunch, after the “wrap hack” method went viral on social media. 

Here, Natasha Harding gives you step-by-step instructions on how to make the super-simple wraps, and dishes up six delicious recipes by Natalie Thomson.

• Wrap: Try the tortilla hack with over 80 quick and easy recipes by Natalie Thomson (Hamlyn, £12.99)

Cooked breakfast

 YOU NEED: 

• 1 regular wrap
• 1 hash brown, freshly cooked
• 1 freshly cooked omelette, made with 2 eggs
• 2 bacon rashers, freshly cooked
• 1 white mushroom, finely sliced 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. In your mind, divide the wrap into quarters. Working clockwise, place the hash brown on the bottom left quarter, the omelette on the next quarter, the bacon on the third and the mushrooms on the fourth. Fold your wrap. 

Place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until golden and toasted. 

Serve immediately.

Club sandwich

YOU NEED: 

• 1 regular wrap
• 100g shredded cooked chicken
• 2 bacon rashers, freshly cooked
• 4 tbsp egg mayonnaise
• Small handful of mixed salad leaves 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. 

In your mind, divide the wrap into quarters. Working clockwise, place the chicken on the bottom left quarter, the bacon on the next quarter, the egg mayonnaise on the third and the salad leaves on the fourth. Fold your wrap, then serve. 

Or place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for 2 more minutes until fillings are piping hot and the wrap is toasted. Serve immediately. 

Pulled pork

YOU NEED: 

• 1 regular wrap
• 100g ready-prepared pulled pork, freshly cooked and shredded
• 2–3 tbsp coleslaw
• A few slices of red onion
• 5–6 coriander leaves
• 2 tbsp barbecue sauce 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. 

In your mind, divide the wrap into quarters. Working clockwise, place the pork on the bottom left quarter, the coleslaw on the next quarter and the onion and coriander on the third, then spread the barbecue sauce over the fourth. Fold wrap.

Place wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until toasted. Serve immediately.

Banana, caramel & choc

YOU NEED:

• 1 regular wrap
• Half a banana, sliced 
• 2 caramelised biscuits, crumbled 
• 1 tablespoon hazelnut and chocolate spread 
• 1 tablespoon dulce de leche 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. 

In your mind, divide the wrap into quarters. Working clockwise, place the banana on the bottom left quarter and sprinkle the biscuit crumbs over the next quarter, then cover the third with the hazelnut and chocolate spread and the fourth with the dulce de leche. Fold your wrap. 

Place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until golden and toasted. Serve immediately.

Stilton & apple

YOU NEED: 

• 1 regular wrap
• 50g vegetarian Stilton cheese, sliced or crumbled
• 1 tablespoon apple sauce
• 2 tbsp roasted, salted pecans, roughly chopped
• Small handful of rocket 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. 

In your mind, divide the wrap into quarters. Working clockwise, place the Stilton on the bottom left quarter, spread the apple sauce over the next quarter and place the pecans on the third and the rocket on the fourth.

Fold your wrap, then serve. 

Burrito

YOU NEED: 

• regular wrap
• 100g ready-prepared chilli con carne, heated
• Small handful of shredded Iceberg lettuce
• 2–3 slices of tomato
• 50g mature Cheddar cheese, grated
• 2 tablespoons soured cream
• 5–6 tortilla chips, crumbled 

METHOD: Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge. 

In your mind, divide the wrap into quarters. Working clockwise, place the chilli on the bottom left quarter, the lettuce and tomato on the next quarter and the Cheddar on the third, then spread the soured cream over the fourth and top with the tortilla chips. Fold your wrap. 

Place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until the fillings are piping hot and the wrap is golden and toasted. 

Serve immediately. 

Step-by-step instructions to make a super-simple wrap

Wrap by Natalie Thomson

1. Slice from the centre downwards. Place a filling on each quarter[/caption]

Wrap by Natalie Thomson

2. Starting with the lower left quarter, fold up on to the next quarter[/caption]

Wrap by Natalie Thomson

3. Then fold that layered quarter on to the top right quarter[/caption]

Wrap by Natalie Thomson

4. Fold again to make a triangular wrap that can be eaten as is or toasted[/caption]