Spicy Baked Wraps
Spicy Baked Wraps
Try this salami and bean wrap. Recipe devised by Kate Morris and Sally Brown.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Using a clean pair of scissors top and tail the spring onion and chop it into small pieces. Put the spring onion and the salami into a bowl.
Remove the fresh beans from their pods by snapping the pod in half and pushing the beans out with your fingers.
Put the beans into a greaseproof paper bag and bash them with a rolling pin to squash them. (If you don’t have a greaseproof paper bag, this can be done in a bowl using the end of a rolling pin.) Add the squashed beans to the bowl and add a pinch of pepper and a pinch of paprika and stir it all together with the tablespoon.
Oil a large piece of foil bigger than your wrap, then place the wrap on top, and lift it onto the baking tray. Spread the chopped tomatoes all over the wrap like a pizza using the back of the spoon. Mark a line down the middle of the wrap with the edge of the spoon.
Spoon on the bean mixture onto one side of the line you have drawn, and sprinkle the grated cheese on top. Fold the tomato side of the wrap over to make a parcel and fold the foil around it, scrunching it at the edges to seal the wrap inside.
You will need to ask a grown-up for help with this part. Place in a pre-heated oven at 180ºC fan/200ºC/Gas 6 for 15–20 minutes.
Once the Spicy Baked Wraps have cooled down a little you can eat them!
Serving suggestion: serve the two portions with some fresh salad. We do not recommend this dish for freezing.
You will need:
- 1 spring onion
- 1 small salami sausage cut into small chunks
- 3 tablespoons fresh podded broad beans (you can also use tinned broad beans)
- 1 pinch paprika
- 1 pinch black pepper
- 1 flat bread wrap
- 50g chopped tomatoes
- 25g grated cheddar
- Olive oil for greasing
Remember to ask a Grown-up for help.