Vege and cheese wrap

Serves: 1
Prep: 10 minutes

Vege and cheese wrap

This veggie wrap is great to take to work already made up, then just pop in a sandwhich press at work to warm it up and get that cheese nice and melty.

Any veggies work great in this recipe, but I think leftover roast vege like capsicum, pumpkin and kumara is best with a handful of leafy greens for nutrients. Pickled artichoke is one of my favourite things – I can’t get enough of it! Feta would also be great in this recipe instead of the Swiss cheese. If you want more protein, add in some cooked meat – there are no rules and the possibilities are endless! Use your favourite gluten-free wrap or flatbread if required.



Print Recipe

  • wrap or Lebanese-style flatbread 1 (gluten-free if required)
  • hummus 2 tablespoons
  • roast pumpkin, kumara, capsicum a few thick slices
  • baby kale or spinach leaves a handful
  • courgette slices cooked
  • pickled artichoke 3-4 pieces
  • sliced onion
  • Swiss cheese 3 slices


(You need a sandwich press for this.)

  1. At home, layer the ingredients in the centre of a large wrap, starting with hummus and ending with the cheese, then season with salt and pepper; leave the edges clear. Roll up, folding in the ends as you go. Wrap tightly in baking paper and tie with string.

  2. Preheat the sandwich press. Place the wrap across the whole machine and press the lid down to heat through for a few minutes.