Herbed Omelette Wrap (Oregano, Tarragon & Coriander)

A one egg omelette in a wrap makes an excellent snack, or a part of a portable lunch. This omelette was made with a trio of herbs - oregano, tarragon and coriander leaf, along with white pepper, and a pinch of paprika.

The wrap was prepared by drizzling water over both sides, and then being left for five to ten minutes to soften. It was then decanted to a serving plate. Some tomato ketchup was smeared over the surface, with some white pepper.

The egg was beaten in a soup bowl after adding  some water, along with the herbs, some white pepper, the paprika, and some salt.

An omelette pan with sunflower oil was heated to a high heat, but not so high to cause the  oil to smoke. Once hot, the heat was turned right down, and the beaten egg was added. The pan was then covered with a glass lid.


The omelette was allowed to cook on the hob for five minutes before it was turned. Once turned, the heat was increased for two minutes (an electric hob with rings with great heat latency), and then turned off altogether. After a further three minutes, the omelette was ready, and was decanted on to the surface of the wrap.

Fold in the sides of the wrap, and roll it up from the front. Make sure the rear of the wrap is tucked in as you complete the roll. Cut the wrap in two at an angle of 20 degrees. Voila!

Basa Fish Wrap

Fried basa fish (catfish from fish farms in the Mekong delta), wrapped in a flatbread tortilla, along with a smearing of American style mustard.

The fish was cooked in a frying pan at a high initial heat in some sunflower oil, but the heat was reduced, and the pan was covered with a glass lid. Cooked altogether for 15 minutes. Turned twice during the cooking process.

The bread wrap was seasoned with some dried coriander before the fish was decanted to the wrap.

Cut at 20 degrees into two.

Basa fish fillets are usually free of bones, which was the case here. A delicious fish, and a delicious wrap!

Fluffy Omelette Wrap

This is about as simple as cooked food gets - a plain omelette, cooked with a little salt, inside a plain bread wrap.

The omelette was made with two small eggs, white pepper, a dash of turmeric, with about a dessert spoonful and a half of water added, which is more than I usually add. They take a little longer to cook that way, but they are usually fluffier and more pliable - ideal for wrapping.

Cooked in an open omelette pan on both sides - about three to four minutes on each side at a low to medium heat. Cooked in sunflower or olive oil, according to taste.

The wrap was drizzled with some tomato ketchup before the omelette was added. Fold in the sides, and roll slowly and carefully, making sure the ends are properly tucked in. Cut in two at an angle of around 20 degrees. Voila!

The omelette can be laced with dried or chopped herbs, according to your choice - coriander, basil, oregano, etc. Other condiments can be used to flavour the wrap of course - experiment!

Mushroom Omelette in a Herbed Wrap

I had a little tomato sauce left over (made with spanish onion cooked in butter, and some tomato puree and paprika). I added this to the beaten eggs.

I cooked three diced chestnut mushrooms, and fried these in sunflower oil until cooked. Then I added the beaten egg mixture. The omelette was cooked at a medium to low heat, and was turned once.

I diced some iceberg lettuce, and dampended the herb wrap from the fridge. I laid the lettuce across one end of the wrap.

When the omelette was done, it was laid across the side with the lettuce. I folded in the sides, and gently rolled the omelette into the wrap, tucking in the ends.

The wrap was cut diagonally into two, and garnished with a little tomato ketchup. Quick and delicious!

Spinach Omelette Wrap

 A simple and delicious dish, which can be prepared very quickly. A two egg omelette, with with diced spinach, oregano, and a pinch of salt.

Dice a handful of fresh spinach with a sharp knife. Heat the omelette pan with some sunflower oil to a high heat. Put one half of the spinach into the oil. Allow to sizzle for a minute, and then add the two beaten eggs and the pinch of salt.

Turn the heat down to middling, and cook for two minutes. Add the rest of the spinach to the still fluid top of the omelette, and pat down into the egg. Flip the omelette. Cook for another two minutes at a low heat. While you are waiting, smear half a dessert spoonful of mayonnaise on the inside surface of the bread wrap. Alternatives to the mayonnaise are Thai red chilli sauce, or some harissa paste.

Add the omelette to the wrap. fold in the sides before rolling the wrap to produce two sealed ends. Cut the wrap into two with a diagonal cut with a sharp knife. Serve hot!

Mexican Scrambled Egg Wrap

I first had scrambled egg wraps at a conference in San Antonio, Texas, which is not far from the Mexican border.

Made with two beaten eggs. I had a cheese sauce in the fridge, made with some cheddar cheese, milk and cornflour, and some vegetable stock. I added this sauce to the beaten eggs in a small pan (with a drizzle of sunflower oil) and mixed everything together thoroughly.

Cooked at a medium heat for ten minutes or so, stirring every minute or so.

I smeared a little brown pickle on the herbed wrap, and added the scrambled eggs. I tucked in the sides of the wrap at right angles to the the line of the eggs and pickle, and rolled the wrap. The wrap was then cut at a 20 deg angle with a sharp knife. Can be served hot or cold. Delicious!

Honey Ham Wrap

This is a substantial meal which can be put together in minutes. Honey ham trimmings, sweetcorn, spring onion and mayonnaise, in a herbed bread wrap.

Chop up two spring onions and place in a glass bowl. Add a small tin of sweetcorn (drained), and two dessert spoonfuls of mayonnaise. Add a little black pepper. Stir together thoroughly.

Lay the wrap on a plate, and add the honey ham on one side. Add a few spoonfuls of the sweetcorn and spring onion salsa on top. Roll the wrap, folding at the side along the way to close off the ends. Then cut the wrap diagonally with a sharp knife. Voila!

Beef and Potato Salad Wrap

The potato salad was made with chunks of boiled potato from the day before, plus chopped marinaded red pepper (Polish style), plus the sliced onion in the marinade, chopped spring onion, and shredded tomato. Add three dessert spoonfuls of fresh mayonnaise and some freshly ground black pepper.

The herby mediterranian style wrap was the last of eight in the packet in the fridge, so I freshened it up by soaking it in warm water and leaving it to flatten for ten minutes. Cooked very briefly under glass at a low heat in a flat pan under glass (don't overdry it!)

The topside beef came from the local co-op. 25 days matured, rubbed in salt, oven roasted, and thinly cut. I added two slices of the beef (altogether 50g), and spooned the potato salad across the width of the wrap. Carefully roll up the wrap, and cut diagonally to serve.

Endless variations can be wrung on this simple filling dish. It would be good with chicken pieces, or with roast pork. Good too with something like Wiltshire ham, Brunswick ham, or something similar. Also can be made with sliced pickled gherkins or salted cabbage mixed with the mayonnaise.

Vegetable Mayonnaise Wrap

A delicious vegetable wrap made with spring onion, boiled potato, Sweetcorn, chopped red pepper and grated carrot. The ingredients were decanted into a bowl and dressed in mayonnaise. Add herbs according to choice - coriander, basil, tarragon. In this case I added chopped coriander.

Dampen the wrap and allow to soften. Decant the contents of the bowl onto the wrap. Fold the edges of the wrap at right angles to the line of the vegetable salad, and then roll up the wrap parallel to the salad. Pat the wrap down, then cut through the body of the wrap at an angle of about twenty degrees.

Serve with quartered cherry tomatoes and black pepper. Quick, cheap, and fabulous!

Egg Mayo Salad Wrap

A breakfast salad wrap, made with two hard-boiled eggs, mayonnaise, spinach wrap, babyleaf salad (spinach, rocket, chard, purple lettuce), baby plum tomato, spring onion, and white pepper,

Dampen the wrap and allow it to soften while you are preparing the contents. Cool the boiled eggs in a bowl of cold water. Chop the onion and shred the tomato. Shred a handful of the baby leaf salad, and mix together in a bowl with two dessert spoonfuls of mayonnaise.

Use an egg slicer on the eggs once they are free of the shell. Add to the vegetable and mayo mix together with a half teaspoonful of ground white pepper. Dice the mixture with a spoon, so that the egg pieces are thoroughly mixed with the mayo salad.

Roll the mixture in the wrap. Serve with a dressing of the babyleaf salad leaves.

There is a lot of scope for variation with this simple dish. Cumin seeds could be added for example. Coriander, marjoram, tarragon or other herbs. You could also add chopped red pepper, mushroom, sweetcorn, etc.

Beetroot and Tomato in a Spinach Wrap

A commercially bought spinach wrap, from Aldi, with a beetroot and red onion salad in malt vinegar and honey, plus a four leaf salad  of chard, spinach, rocket and a purple lettuce; completed with some sliced baby plum tomatoes. Dress with freshly ground black pepper. 

Avoid overfilling the wrap, otherwise lots of the contents will spill out when the wrap is rolled. Cut the wrap (diagonally) in two.Serve with a garnish of the four leaf salad. Delicious!

Peppered Pastrami Wrap

The vegetable sauce was made first, with podded peas, tomato, yellow pepper, chestnut mushroom, carrot, a half of a fresh red chilli, three cloves of garlic, and onion. Stir-fried in sunflower oil for around ten minutes. Then water was added, along with some tomato puree. Simmered for half an hour under glass. 

The pastrami trimmings were added to the bread wraps, and then the vegetable sauce. Folded, and served with a dressing of the sauce. 

Chilli Beef Tortillas

Ingredients are: lean beef mince (ground beef) , chopped onion, chopped yellow pepper, beef stock, paprika, ground black pepper, 3 small chillies, sliced garlic, chopped plum tomatoes, and fines herbes.

Brown the beef in a saute pan at a moderate heat, and then add the other ingredients - the herbs and beef stock last. Simmer until the beef is tender. Roll the filling into two soft tortilla wraps, and serve with yoghurt and a sprinkling of smoked paprika.

Chilli Beef Tortillas