Wraps. My kids love them, but they haven't worked out the right way to eat them so they make the unholiest of messes, particularly as they like cheesy beans in them. When they want wraps, and I have leftover stuff to use, I offer them quesadillas because it's a cross between wraps and pizza - which they also love - and makes less mess (nothing my kids eat makes no mess).
Pretty much anything that can be chopped up and cooked in a pan can go in the filling. I add chicken, sometimes minced beef, but frequently, it's just veg and cheese. It helps get certain veg down them that they sometimes won't eat in other things. Beans are a a nice vegetarian addition to make it more substantial.
How much this feeds will depend on the size of the wrap you use. This time, I used Asda ones which are small so it fed 2 but the Discovery ones are much bigger; you need a lot more filling and I can feed 4 small children with those. Alternatively, make your own. My children are quite good with spices as long as they are not too hot. Rein back the spices as you see fit.
Here's the recipe for the specimen as featured on this post. It takes 15 minutes to do so great if you're short of time.
Quesadillas
Ingredients
2 wraps
1 tbsp oil
1 clove garlic, peeled and crushed or chopped
1 red onion, halved and thinly sliced
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
Large handful of button mushrooms, sliced
1 small red pepper, deseeded and sliced into strips
1 small courgette, halved then sliced
1 tbsp tomato puree (optional)
1-2oz cheddar cheese, or to taste (I use extra mature)
Method
Start by turning your grill onto medium high.
1. Heat the oil in a frying pan or wok. Add the onion and garlic and fry until softened. Add the spices, and stir for about a minute. Stir in the veg, allowing the oil and spices to coat everything and cook for up to 5 minutes. Add the tomato puree and cook for another minute. Taste and season.
2. Place one of the wraps on a baking sheet. Spread the veg mixture evenly across the wrap and grate over two thirds of the cheese. Place the other wrap over the top, and grate over the rest of the cheese.
3. Place under the grill until the cheese is melted and slightly golden; this rarely takes more than a couple of minutes so keep an eye on it. If you have a griddle pan big enough, you can place it in a hot griddle pan for a couple of minutes per side. I don't bother as it involves turning the whole thing over but it does mean you get those pretty griddle lines on it.
4. Remove from the grill and cut into wedges.
I like to do carrot sticks, cucumber sticks and cherry tomatoes for the children to eat with it but as you can see, we only had cherry tomatoes in the day I made this! Don't make the filling too wet and work fast once you put the veg on the bottom wrap otherwise it can go soggy. Using a griddle pan would probably solve this but it's too fiddly for me - I reckon the filling would fall out turning it.
If I do add chicken and using raw meat, I slice it thinly and cook it through before the onions, remove it and add it back in with the veg, which is the same point at which I would add cooked chicken or other meat.
Feel free to make up your own variations. Have a go and I'd love to see your efforts if you try. Happy cooking!
