These wraps are filling, satisfying and endlessly versatile. Keep some falafel and wraps in the freezer and add whatever you have in the fridge for a quick and easy lunch (half a wrap per person) or dinner (1 wrap each). My friend Gillian will testify to being introduced to these and how eating them at least once a week!
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hack to make the recipe easier.
Ingredients
- 1 large wrap (gluten free if necessary)
- Falafel (we used cauldron but whichever you prefer)
- 1 small avocado
- 1/2 red onion
- 3-4 chestnut mushrooms
- 1/2 block halloumi cheese
- Salad leaves
Other ingredients you could try:
- Olives
- Hummus
- Fries
- Feta
- Leftover roasted vegetables
- Mashed sweet potato
- Beans
Serves 1-2
No sponsorship was received for this recipe in any form.
Method
Preheat the oven to 150oC. Put the falafel in the oven to warm and crisp.
Slice and dry fry the halloumi. Once done remove from the pan, and fry the sliced onions and sliced mushrooms (I did these separately and cooked the mushrooms with garlic).
Either slice or smash the avocado.
Once the falafels are ready, put everything into the wrap and stuff it into your face!
*** By no means do you have to follow this combo. Mix and match using whatever you like and have in your fridge!! ***
Click on any of the below for some ideas for changing this recipe to suit you.
To make this vegan just remove the halloumi! Don’t forget to check that your falafel are vegan too.
This recipe is terrible for FODMAPS (chickpeas, onions, mushrooms, a whole avocado…!) but you can fill a gluten free wrap with anything you’d like so go for it! Sorry this particular recipe isn’t lower FODMAP!
Chopping in this recipe is fairly easy – halloumi is soft and you’ll only get about 4 slices, and bagged salad doesn’t require preparation. You can slice the avocado if you don’t want to mash it, and you can buy pre-chopped onions should you want to.
