Irresistible wraps


Delicious wraps: nutritious, quick to prepare and easy to transport

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Irresisteble wraps


Do you want to make wraps that are impossible to resist? These recipes are so tempting. We have wraps to suit all tastes, whether you prefer fish, chicken or vegetarian. And if you find it hard to choose, just invite a few friends round and treat them to an irresistible Big Green Egg lunch.


Ingredients


Vegetarian wraps with hummus, grilled courgette, sweet pepper and avocado 

 

 

Serves 4

Advance preparation time: 20 minutes

Preparation time: 15-20 minutes


For the filling

4 eggs

1 yellow courgette

1 red pointed pepper

2 avocados

2 tsp ground cumin

8 small wholegrain wraps (Ø approx. 15 cm)

100 g red radish sprouts

80 g small black olives, pitted

200 g feta cheese

 

For the hummus:

1 jar of cooked chickpeas (350 g)

2 cloves of garlic

juice of ½ lemon

6 tbsp extra virgin olive oil

3 tbsp tahini (sesame paste)

2 tsp ground cumin

1 tsp paprika

 

Wraps with grilled vegetables and smoked chicken

 

 

Serves 4

Advance preparation time: 105 minutes

Preparation time: 30 minutes
 


For the filling:

2 chicken breasts

½ pineapple (halved lengthwise)

2 heads of chicory

8 green asparagus

3 tbsp crème fraîche

4 wraps (Ø 20-25 cm)

50 g rocket

 

Wraps with tuna and grilled vegetables

 

 

 

Serves 4

Advance preparation time: 20 minutes

Preparation time: 30 minutes
 


For the filling:

600 g tuna fillet, 4 cm thick, skinless

8 small fennel bulbs

2 heads of little gem lettuce

8 spring onions

1 red chilli pepper

1 tbsp olive oil

5 tbsp soy sauce

100 g wakame           

4 wraps (Ø 20-25 cm)

100 g leek sprouts

2 tbsp sesame seeds


Preparation in advance


Vegetarian wraps

 

Do you fancy a tasty vegetarian meal, and do you love wraps? These nutritious wraps are perfect for lunch or as an appetiser. Of course, you could grill the vegetables and the avocado on the Big Green Egg for extra flavour!

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C.

Meanwhile, hard-boil the eggs in water for approx. 7 minutes. Drain the chickpeas for the hummus. Peel the garlic and chop the cloves coarsely. Blend the chickpeas, the garlic and the other hummus ingredients in a food processor until smooth. Drain the eggs and cool them in cold water. Peel the eggs and cut lengthwise into quarters.

Cut the courgette in half and cut the halves into slices approximately half a centimetre thick. Halve the pointed pepper lengthwise and remove the stem, seeds and pith. Cut each piece in half again lengthwise. Halve the avocado, remove the stone and cut each half into 4 segments. Leave the peel on the segments.

 

Wraps with smoked chicken

 

It is so easy to smoke chicken in the Big Green Egg. The smoked chicken can be used in this delicious wrap recipe. The Wood Chunk produces smoke for a long time, imparting an enticing aroma and a rich flavour to the chicken. This makes a tasty filling for a wrap, and it also tastes great in a salad.

Ignite the charcoal in the Big Green Egg and heat to 100°C.

Sprinkle the chicken breasts with salt and pepper. Lay the Wood Chunk on the smouldering charcoal and place the convEGGtor in the EGG. Put the Drip Pan on top of the convEGGtor, or make a drip tray for this using aluminium foil. Place the grid in the EGG and lay the chicken breasts on the grid. Insert the pin of the probe thermometer into the core of one of the chicken breasts and close the lid of the EGG. Set the probe thermometer to a temperature of 72°C and smoke the chicken until this core temperature is reached. This will take around 1.5 hours.

 

Wraps with tuna

 

Are you looking for a tasty recipe for tuna wraps? Serve these wraps for lunch for the ultimate flavour experience. If the tuna is grilled briefly, the core will stay raw, which is exactly the intention. This is a delicious way to cook tuna on the Big Green Egg.

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C.

In the meantime, cut the tuna fillet into rectangles 4 centimetres wide. Halve the fennel bulbs and heads of little gem lengthwise. Clean the spring onions by chopping off the end and the upper half of the green.


Preparation


Vegetarian wraps

 

Sprinkle the courgette slices and the pointed pepper with the ground cumin. Grill the courgette slices, the pointed pepper and the avocado segments for 2 minutes, then turn and grill for another 2 minutes. You can do this either simultaneously or successively, making sure you close the lid of the EGG each time. Season the courgette and pointed pepper with salt and pepper to taste and cut into thin slices. Carefully peel the avocado segments.

Spread the wraps with hummus and top with the grilled courgette, pointed pepper and avocado. Divide the egg pieces, the red radish sprouts and the olives over the wraps and crumble the feta over them. Serve 2 wraps per person.

Wraps with smoked chicken

 

Remove the chicken breasts from the EGG. Remove the grid, the Drip Pan (or aluminium foil) and the convEGGtor from the EGG and replace with the Cast Iron Grid, using the Cast Iron Grid Lifter. Heat to 220°C.

In the meantime, peel the pineapple and remove the hard core. Cut the pineapple into slices approximately 1 centimetre thick. Halve the chicory lengthwise and remove the hard ends of the green asparagus.

Grill the pineapple slices and the chicory for 2 minutes, then turn and grill for another 2 minutes. Grill the asparagus for about 2.5 minutes, then turn and grill for another 2.5 minutes. Close the lid of the EGG after each action.

Thinly slice the smoked chicken breasts lengthwise. Cut the grilled chicory into strips, mix with the crème fraîche and season to taste with salt and pepper. Cut each asparagus spear into four equal pieces.

Divide the chicory mixture, the slices of smoked chicken, the pineapple, the asparagus and the rocket over the wraps and roll them up.

Wraps with tuna

 

Grill the halved fennel bulbs and the red chilli pepper for a total of 8 minutes, turning every 2 minutes. Grill the little gem, cut side down, for 4 minutes, then turn and grill for another 2 minutes. Grill the spring onions for about 2.5 minutes, then turn and grill for another 2.5 minutes. Close the lid of the EGG after each action.

Heat the Big Green Egg to 250°C. Meanwhile, cut the grilled fennel bulbs into slices, the lettuce into strips and the spring onions and red chilli pepper into rings.

Brush the tuna fillets all over with olive oil and grill the long sides of the tuna squares for approx. 1 minute each side so that the core is still raw. Cut the tuna into thin slices and sprinkle with the soy sauce.

Mix the grilled vegetables with the wakame and divide over the wraps. Top with the leek sprouts and the tuna slices. Finally, sprinkle with the sesame seeds and roll up the wraps.


Used
Accessoires


Rectangular Drip Pan

Rectangular Drip Pan

Suorakulmainen valutusvuoka on pyöreän tavoin monitoiminen alumiininen valutusvuoka.

Round Drip Pan

Round Drip Pan

Tämä monitoiminen alumiininen pyöreä valutusvuoka sopii muun muassa convEGGtorin asettamiseen ritilän alle, jolloin rasva ja neste valuvat siihen, ja siihen voi myös laittaa vähän vettä, jolloin kosteuspitoisuus EGGissä nousee. 

Dual Probe Remote Thermometer

Dual Probe Remote Thermometer

Tällä digitaalisella, langattomalla lämpömittarilla voit mitata samaan aikaan asteen tarkkuudella tuotteiden ydinlämpötilan sekä kuvun lämpötilan.

 

Cast Iron Grid Lifter

Cast Iron Grid Lifter

Kun kiinnität valurautaisen ritilänostimen kääntämällä sitä neljänneskierroksen, voit asettaa valurautaritilän helposti Eggiin ja nostaa sen taas pois. 

convEGGtor

convEGGtor

Keraaminen convEGGtor toimii lämpösuojana estäen ruuan joutumisen suoraan kosketukseen lämmönlähteen kanssa. 

Cast Iron Grid

Cast Iron Grid

Valurautaritilä antaa ruualle tyypillisen grillatun maun sekä kauniit ruutukuviot vihanneksiin, lihaan ja siipikarjaan.

Wood Chips

Wood Chips

Kun sirottelet uutettuja puulastuja hehkuvien hiilien päälle, voit savustaa täydelliset ainekset ja ruuat, joissa on paljon makua. 


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