A ‘Red Hot Summer’ is coming as Mission Wraps are set to make mealtimes unmistakably yours!
Enjoy six new, simple recipes perfect to enjoy with friends and family this summer, at picnics, BBQs, gatherings or simply at home! Mission Wraps are versatile enough for the whole spice spectrum, so whether you like it sweet, zingy, sizzlin’, flamin’ or even red hot… everyone can enjoy the hottest recipe picks this summer with Mission.
Ranging from mild to hot, with a side of sweet, why not try a zingy Cauliflower Wrap with Avocado Mayo & Slaw, orsizzlin’ Bacon and Butternut Squash Wraps for a simple yet impressive light lunch? Alternatively, turn up the heat with the flamin’ Mexican Beef Burritos with the option of adding fresh chilis or jalapenos, or swap out your burger bun for a wrap with our TikTok favourite Cheeseburger Quesadillas – make it red hot with a few drops of hot sauce!
Then wrap up the main event with sweet Mini Cookies and Cream Tacos or our Dessert Bowls that are perfect for the kids – they’re baked mini wraps that can be filled with cheesecake, yogurt, fruit, ice cream and more. Both recipes offer a surprise and delight feeling that wraps have a place for every occasion… even pudding!
All made using Mission Wraps’ range of soft and tasty wraps, it’s time to get cooking, whether that’s a zingy start to the day, sizzlin’ BBQ hack, or a red-hot pick… sweet or savoury, theses new recipes are guaranteed to impress. So, why not give them a try this summer?
Choose from…
- Cauliflower Wrap with Avocado Mayo & Slaw
- Bacon and Butternut Squash Wraps
- Cheeseburger Quesadillas
- Mexican Beef Burritos
- Dessert Bowls
- Cookies & Cream Tacos
Turn up the heat in your kitchen and enjoy a red hot Mission summer with even more delicious recipe ideas, at www.missionwraps.co.uk/recipes.
Cauliflower Wrap with Avocado Mayo & Slaw
Prep time: 20 Minutes
Cook time: 45 minutes
Makes 4
Ingredients
4 Mission Chargrilled Wraps
Southern Roast Cauliflower
- 1 small cauliflower, cut into florets (no leaves)
- 2 tbsp rapeseed oil
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Salt/pepper
Avocado Mayo
- 1 avocado
- Juice of 1/2 lime
- 1 tbsp tahini
- 1 tbsp water
Pickled Slaw
- 1/4 small red cabbage, shredded
- 1/2 red onion, shredded
- 1 red jalapeno, sliced
- 1 peeled carrot, sliced
- Pinch of mustard seeds
- 4 tbsp cider vinegar1 tsp maple syrup
- 1 tbs Dijon mustard
- Salt
Instructions
- Pre-heat over to 200°C/gas 6.
- Mix rapeseed oil, paprika, cayenne pepper and salt together, add the cauliflower to coat completely.
- Pour the cauliflower onto a roasting tin and roast for 40 minutes.
- Blend avocado, tahini, salt, lime juice and tbsp of water until smooth – this is your Avocado Mayo!
- Mix together vinegar, maple syrup, mustard and mustard seeds, then pour mix over combined shredded vegetables – this is your Pickled Slaw!
- Remove cauliflower from the oven, when golden brown and/or charred.
- Spread avocado mayo on the wrap, top with slaw, then finish with the cooked cauliflower.
Bacon and Butternut Squash Wraps
Prep time: 20 Minutes
Cook time: 20 Minutes
Serves 2
Ingredients
- 2 Mission Wheat & White Wraps
- 1 small butternut squash, peeled, deseeded and diced
- 2 red onions, cut into wedges
- 6 tbsp olive oil
- Sea salt and ground black pepper
- 4 rashers streaky, rindless bacon, chopped
- 1 tbsp roughly chopped fresh sage leaves
- 1 tbsp balsamic vinegar
- 2 tbsp walnut halves
Instructions
- Preheat the oven to 200°C/gas 6.
- Place the butternut squash and red onion in a large roasting tin, toss with 2 tbsp olive oil and season with salt and pepper, then roast for 30 minutes stirring occasionally.
- Add the bacon and chopped sage roasting for a further 15 minutes or, until the vegetables are cooked and slightly charred and the bacon is crispy.
- Cut both wraps in half, fold each into a cone, and using a cocktail stick pierce the wrap through the overlap to keep in position
- For the dressing. Place the walnuts on a small baking tray and toast in the oven for 5-7 minutes or until lightly browned and toasted. Chop finely.
- Brush the wraps with a little oil, stand up on a tray and bake for a 2-4 minutes until warm and slightly toasted holding the cone shape, then remove from the oven.
- Mix together the remaining oil and balsamic vinegar and add the walnuts. Season well.
- To serve, remove the cocktail stick from the wraps, spoon the roasted butternut mix into the cones and drizzle with the dressing.
Cheeseburger Quesadillas
Prep time: 20 Minutes
Cook time: 20 Minutes
Serves 3
Ingredients
- 6 Mission Wheat & White Mini Wraps
- 6 Beef Burgers
- 3-6 Cornichons
- 12 Cheese slices
- Handful chillis/jalapenos, sliced
- 1/2 small Lettuce, shredded
Burger Sauce
- 6 tbsp Mayonnaise
- 4 tbsp Ketchup
- 2 tsp American Mustard
- 40g Cornichons, chopped finely (optional)
Instructions
- Finely slice the 3-6 mini gherkins and chop 20g into small chunks
- Mix the mayonnaise, ketchup, mustard and the chopped chunks of mini gherkins together in a small bowl – this is your Burger Sauce!
- Place beef burgers onto a piece of baking paper each and flatten gently with your hands or spatula until 2cm thick, and season either side with salt and pepper
- Heat a non-stick frying pan on high and a drizzle of olive oil, once hot fry carefully place your beef burgers in and fry either side until cooked and brown, leave to rest on the side – these are your beef patties!
- Place a wrap on a clean plate and layer with: 1 cheese slice, small handful of shredded lettuce, 1 beef patty, 1 cheese slice, few sliced chilli/jalapenos, 1 beef patty, one cheese slice, few sliced gherkins, dollop of burger sauce, topped with another wrap – this is your cheeseburger quesadilla!
- Reheat your frying pan on medium to high heat and carefully lift the quesadilla in frying until golden brown, fill over to heat both sides
- Remove from the heat, cut in half and serve with the remainder of burger sauce
Mexican Beef Burritos
Prep time: 20 Minutes
Cook time: 45 minutes
Serves 4
Ingredients
- 4 Mission Plain XL Wraps
- 1 onion, diced
- 400g minced beef
- 4 tsp chipotle chilli paste
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- 250g pouch Mexican rice
- 190g can sweetcorn, drained
- 100g cheddar, grated
- 50g iceberg lettuce, shredded
- Fresh Tomato Salsa to serve
Instructions
- Fry the onion and beef in a large saucepan to brown, stir in the chipotle paste and cook for 1-2 minutes. Add the chopped tomatoes and kidney beans, cover and simmer for 15 minutes.
- Remove the lid and cook for a further 5 minutes, once the beans are softened, remove from the heat and allow to cool.
- Preheat the oven to 200oC, gas mark 6.
- Spread the guacamole down the centre of each tortilla, top with a line of Mexican rice then add the mince alongside the rice. Sprinkle with the sweetcorn, cheese and lettuce.
- Fold in the 2 sides of the tortilla and roll up. Wrap tightly in foil. Bake on a metal baking tray for 20-25 minutes.
Cook’s tip: for a vegan option, replace the minced beef mixture with refried beans and use a vegan grated cheese alternative.
Dessert Bowls
Prep time: 20 Minutes
Cook time: 10 minutes
Serves 6
Ingredients
- 6 Mission Original Mini Wraps
- 3 tbsp butter, melted
- 50g granulated sugar
- ¼ tsp ground cinnamon (optional)
- Filling of choice, options include a combination of:
- Cheesecake (250g Full-fat cream cheese, 150g chosen spread i.e. chocolate spread, 50g icing sugar, ½ tsp vanilla extract, 150ml double cream)
- Yogurt
- Fruit e.g. Sliced bananas, chopped strawberries, blueberries
- Chocolate chips
- Favourite spread, e.g. chocolate spread, biscuit spread, or peanut butter
Instructions
- Make two cuts into the wrap on opposite sides, cutting until an inch away from the middle of the wrap, to help fold the wrap in the next step.
- Brush a six-muffin tin with butter and place a wrap into each space folding and overlapping the edges to fit in.
- Brush the middle and sides of the wrap with additional butter.
- Bake the wraps in a preheated oven at 180°C/160°C fan/gas 4, for around 10 mins and/or until golden brown.
- In a small bowl, combine the granulated sugar and cinnamon.
- Once baked, remove the wraps from the oven cool slightly, brush with a little more melted butter and coat each cup in cinnamon sugar.
- Place the wrap bowls on a plate and fill as desired with fruit, nuts, chocolate, etc.
- For cheesecake cups, follow the below steps for the cheesecake filling:
- In a large bowl add the cream cheese, chosen spread, icing sugar and vanilla extract and whisk with an electric stand mixer until smooth.
- In a separate, medium sized bowl, pour in the double cream and whisk on a medium level until its thick and holds stiff soft peaks, be sure not to over whip it.
- Fold the whisked cream into the cream cheese mixture until combined and smooth, chill for at least 3 hours or up to 24 hours.
- Once chilled, scoop the mixture in the edible bowls and serve with toppings of your choice.
Cook’s tip: why not try using these wrap bowls as an edible salad bowl? Just skip the cinnamon sugar coating steps.
Mini Cookies and Cream Tacos
Prep Time: 20 Minutes
Cook time: 5 minutes
Makes 8
Ingredients
- 2 Mission Wheat and White Mini Wraps
- 12-16 Oreos
- 200g Oreo white chocolate
- Whipped cream
- 400g cream cheese
Instructions
- Break up the Oreo white chocolate into squares into a microwavable bowl and heat gently in the microwave on high at 30 second bursts, until fully melted – be careful not to burn it
- Using a 6.5cm circle cutter, cut four circles out of each wrap
- Dip the wraps into the melted chocolate, completely covering both sides and hang over a metal rack in the shape of a taco, leaving to cool until hard – refrigerate to speed this process up if desired
- Place the Oreos in a freeze bag and crush carefully into small pieces
- In a medium sized bowl, mix the cream cheese and ¾ of crushed oreos
- Fill the cooled, hard shelled chocolate taco and fill with the cream cheese filling, squirt cream on top and sprinkle the remaining crushed oreos on the cream
- Enjoy and tuck into immediately!
For further information, please visit www.missionwraps.co.uk.
