Recipe Triple Wrap Deli Stack
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Comfort food
Main meals
Snacks
After you make this deli stack once, you might find your imagination running wild: ‘Should I add spinach next time? Would it taste nice with hummus? Avocado slices?’ The answer is usually yes — it’s ripe for personalisation!
You will need
Makes 1
- 4 large wraps (gluten-free if needed)
- 1 jar* of roast peppers, roughly chopped
- 1 jar of sun-dried tomatoes, roughly chopped
- 1 jar kalamata olives pitted, roughly chopped
- 1 jar marinated artichokes, roughly chopped
- 1 jar pickles
- 1 packet melty vegan mozzarella
To serve:
- Mild hot sauce
- Vegan mayo
Recipe: Simon Toohey
Directions
-
Step 1
Preheat oven to 180℃.
-
Step 2
Place one of the wraps on a frying pan over low heat, spread with a spoonful of vegan mayo, layer over the peppers, sun-dried tomatoes, olives, artichokes, pickles and mozzarella. Place the second wrap over the toppings and gently press down.
-
Step 3
Repeat step 2 twice more, so you’ve got 3 layers of fillings spread amongst 4 wraps.
-
Step 4
After a couple minutes, put a plate over the frying pan, and carefully lift them both together and flip them, ultimately turning the wraps out onto the plate. Then slide the wraps back into the pan (now heating the top side of the stack) and cook for another 5 minutes.
-
Step 5
Place in the oven and cook for another 5 minutes or until everything is melty on the inside, hot and crunchy on the outside.
-
Step 6
Cut into quarters and serve with hot sauce and vegan mayo.
Hot tip!
*The measurements are vague on this one because the fillings should be measured out to your taste! Not a huge fan of olives? Maybe you use a tablespoon of those. Love artichokes? Use the whole jar! The idea is just to pull out all these ingredients and decorate each layer in a ratio that feels right to you 🙂
Recipe: Simon Toohey
Triple Wrap Deli Stack
Directions
7 mins to prep
10 mins to cook
-
Step 1
Preheat oven to 180℃.
-
Step 2
Place one of the wraps on a frying pan over low heat, spread with a spoonful of vegan mayo, layer over the peppers, sun-dried tomatoes, olives, artichokes, pickles and mozzarella. Place the second wrap over the toppings and gently press down.
-
Step 3
Repeat step 2 twice more, so you’ve got 3 layers of fillings spread amongst 4 wraps.
-
Step 4
After a couple minutes, put a plate over the frying pan, and carefully lift them both together and flip them, ultimately turning the wraps out onto the plate. Then slide the wraps back into the pan (now heating the top side of the stack) and cook for another 5 minutes.
-
Step 5
Place in the oven and cook for another 5 minutes or until everything is melty on the inside, hot and crunchy on the outside.
-
Step 6
Cut into quarters and serve with hot sauce and vegan mayo.
Hot tip!
*The measurements are vague on this one because the fillings should be measured out to your taste! Not a huge fan of olives? Maybe you use a tablespoon of those. Love artichokes? Use the whole jar! The idea is just to pull out all these ingredients and decorate each layer in a ratio that feels right to you 🙂
You will need
Makes 1
- 4 large wraps (gluten-free if needed)
- 1 jar* of roast peppers, roughly chopped
- 1 jar of sun-dried tomatoes, roughly chopped
- 1 jar kalamata olives pitted, roughly chopped
- 1 jar marinated artichokes, roughly chopped
- 1 jar pickles
- 1 packet melty vegan mozzarella
To serve:
- Mild hot sauce
- Vegan mayo