Mini Oriental spring wraps

The ideal recipe for any selection of leftover veg you may have!

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 8 Mission Mini Wheat & White Wraps
• 1 tbsp olive oil, plus extra for brushing
• 125g leftover cooked carrot
• 125g leftover cooked red onion
• 150g leftover cooked red and green pepper
• 1 small red chilli, de-seeded, finely chopped
• 2cm fresh root ginger, peeled and finely chopped
• 1 garlic clove, finely chopped
• 25g coriander leaves, roughly chopped
• 2 tbsp sesame seeds, lightly toasted

Dipping sauce

• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame seed oil
• 1 tbsp rice wine vinegar

What you do:

1. Cut the carrot and pepper into lengths that resemble long, thin matchsticks, and then slice the onion thinly
2. Heat the oil in a large pan, then add the chilli, garlic and ginger and cook for a few minutes carefully without burning. Add the carrots, peppers and onions and stir together so that the vegetables are coated. Lower the heat and allow to warm through for a further five minutes. Mix in the coriander and 1 tablespoon sesame seeds
3. Using scissors or a knife cut each tortilla in half and microwave for about 20 seconds to soften. Divide the mixture onto each tortilla half, (you can save any pan juices for the dipping sauce) and roll up neat and firmly. Preheat the grill and brush each wrap with a little olive oil and sprinkle with the remaining sesame seeds. Place under the heat until slightly golden and crisp
4. For the dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!

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