I've been experimenting with different fillings, while keeping to the same wholemeal wrap that I got from the grocery mart. The very first time I made it, I decided to make it a vegetarian one by using mushrooms as the main key ingredient for the filling (to reduce my consumption of meat, and at the same time, it requires less marinating work).
Since then, the variable fillings I've also used include Korean marinated spicy chicken, honey dijon mustard chicken, bulgogi styled beef cubes, and even leftovers spicy jeyuk bokkeum from my fave Korean restaurant. I must say that I love all the combinations and never get tired on eating them. There's really an endless possibilities to filling ideas and you can even use leftovers as filling for these. I tend to gravitate towards stuff with stronger, well marinated sauces so that I can omit the step of adding extra condiments.
One thing kept constant throughout is the use of a couple different varieties of veggies. I like my wraps super colourful. Think orange carrots, red and yellow capsicums, green cucumbers and lettuce. I use whatever ingredients I have on hand and I like that I'm on my way to meeting the daily veggie intake requirement with just one wrap. My suggestion for a lighter healthier lunch - one wrap, one (or two) hard boiled egg (yolks removed) and a handful of cherry tomatoes. Trust me when I say that I feel full, but in a good way rather than eating a plate of pasta or rice. In fact, I like how a light lunch helps to keep off the snoozing urges I tend to have after a heavy lunch session cos my stomach has lesser carbs to digest. ;)
Grilled mushroom wraps
1 pack of portobello mushrooms
3 garlic cloves, chopped finely
dried mixed herbs
coarse sea salt and pepper to taste
Line a baking sheet with foil. Gently rub mushrooms with a dry paper towel and slice thinly. Spread the mushrooms out on the foil in a single layer. Mix the remaining ingredients in a bowl to form a chunky paste (adjust seasonings according to preference). Using a kitchen brush, brush the mushrooms with the paste. Bake in 1900C oven for 30 min (or until mushrooms are tender and cooked).
1 medium carrot, grate using a vegetable peeler
1/3 red capsicum, seeds removed and cut into thin slices
1/3 yellow capsicum, seeds removed and cut into thin slices
1/2 Japanese cucumber, seeds removed and cut into thin slices
Roughly wet a paper towel, place a wrap on it and microwave for 10-15s. While warm, place the lettuce in the middle of the wrap. Add the veggies and the mushrooms. Roll up tightly and enjoy!