Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.
Salad Wrap Recipes to Suit All Food Tastes
There are millions who will associate summer food with the outdoor grilling of burgers, giant beef steaks, whole chickens, and much more. A great many such people will think of salad wraps as a couple of leaves of limp lettuce and a few shriveled slices of cucumber, wrapped up in a small piece of bread, and suitable food only for their pet rabbit. While this perception is wholly understandable, it is equally entirely false. Salad wraps are as versatile as sandwiches and truly can be prepared to suit the heartiest of appetites and most discerning of food tastes, as this page will hopefully demonstrate.
The salad wrap recipes on this page should be considered a place to start. They are all delicious but represent only a tiny fraction of the possible combinations. Why not try some of these options before coming up with some simple salad wrap platter ideas of your own? You may surprise yourself as well as your family...
Note: All of the salad wrap platters featured on this page will provide sufficient quantities for four 10" diameter tortilla wraps.
Below, you'll find:
- Greek-style lamb wrap platter
- Vegetarian-friendly platter
- Summer seafood platter
- Chicken chow mein platter
- How to wrap your wraps
Platter 1: On the Lamb to Greece
1. Greek-Style Minted Lamb Salad Wrap Platter
This red-meat-based summer salad wrap platter is based loosely upon Greek cuisine. Lamb is an excellent choice for this recipe, as it will remain more moist than beef when it has been left to cool.
- ½ pound minced/ground lamb
- ½ medium white onion
- 1 tsp freshly chopped mint leaves
- 1 pint fresh chicken stock
- Optional seasonings, depending upon the seasoning already contained in the chicken stock
- 2 large handfuls of mixed salad leaves of choice
- 2 medium tomatoes
- 3 inch piece cucumber
- 12 pitted black olives (halved if desired)
- 2 tbsp soured cream
- 1 garlic clove
- Mint sprig for garnish
- The lamb is going to be cooked and left to cool prior to being served. Add the lamb to a large, dry saucepan and brown over medium heat, stirring constantly with a wooden spoon. This should take 3 or 4 minutes.
- Add the thinly sliced onion and the mint, and cook for another 2-3 minutes.
- Pour in the chicken stock and bring to a simmer for 20 minutes.
- Turn off the heat, cover, and leave to cool completely—probably a minimum of 2 hours.
- When the lamb is completely cool, drain it through a sieve, over a large bowl. The stock can be used for a separate purpose if you desire, or discarded. Cooling the lamb in the stock in this way will keep it deliciously moist.
- Add the lamb to your serving platter, along with the salad greens. In this instance, the salad is a combination of lamb's lettuce, baby spinach, and julienned raw beetroot. Finely slice the tomatoes and cucumber prior to service.
- The garlic clove should be peeled and grated into the sour cream. Stir well before transferring to a small serving dish and garnishing with the sprig of mint.
Platter 2: Veggies Galore
Vegetarian Salad Wrap Platter
Two of the biggest criticisms levied against vegetarian food by non-vegetarians are that it is a lack of flavor and a lack of imagination. As any vegetarian will confirm, this need never be the case, and it does not take a lot of time or effort to come up with a delicious, colourful vegetarian salad wrap platter. The added beauty of this particular platter is that the only cooking involved is the brief heating of the wraps.
- 1 handful of salad greens of choice
- 2 medium tomatoes
- 3 inches cucumber
- 12 pitted black olives
- 3 medium closed cup mushrooms
- 1 large carrot
- 2 tsp coriander/cilantro
- ½ medium red onion
- 2 tbsp soured cream
- 1 clove of garlic
- The salad greens, tomato, cucumber, black olives, and sour cream dressing are all identical/prepared identically as in the lamb recipe, slightly further up the page.
- The mushrooms should be wiped with a dry or slightly dampened cloth, and moderately finely sliced. The red onion half is finely sliced and the strands quickly separated.
- The problem likely to be experienced by serving grated carrot is that it is prone to oxidising and turning brownish in colour. This is prevented by an acidic liquid, such as citrus fruit juice or vinegar. In this instance, 1 teaspoon of apple cider vinegar was added to a bowl into which the freshly grated carrot and roughly chopped cilantro/coriander leaf were added. Stir well and drain off the excess vinegar before serving. Lemon juice, lime juice, and white wine vinegar would all serve a similar purpose.
Platter 3: Out on the Summer Seas
Summer Seafood Salad Wrap Platter: Shrimp and Pineapple
A seafood salad wrap platter could consist of many different types of seafood alone, with tuna and salmon being two other options. This platter contains simply pre-cooked shrimp or prawns, which are delicious, particularly with the sweet and spicy Thai dipping sauce.
- ½ pound pre-cooked and shelled shrimp or prawns
- 3 slices of pineapple (canned in its own juice)
- 2 handfuls of arugula/rocket leaves
- 2 tbsp sweet chilli and garlic Thai dipping sauce
- If you are buying your shrimp frozen, do ensure that they are fully defrosted at room temperature prior to being served.
- The pineapple rings are drained thoroughly before being chopped to roughly the same size, and this incredibly simple seafood salad wrap platter is ready to assemble and serve.
Platter 4: Try Some Chinese Flavors
Chicken Chow Mein Salad Wrap Platter
Chicken chow mein is a dish normally consisting principally of chicken and noodles. Although you could add noodles to a wrap if you wanted, this recipe features chicken cooked in chow mein sauce and various types of crunchy vegetables. Chinese sauces used on chicken in this way make excellent salad wraps, and you may wish to try sweet and sour sauce, black bean sauce, Szechwan sauce, or any one of a number of other options. Alternatively, this recipe would be excellent prepared with leftover barbecued or roasted chicken and some barbecue sauce.
- ½ pound chicken breast meat
- 4 ounces vacuum pack of chow mein sauce
- Generous handful of fresh bean sprouts
- 1 red bell pepper
- 1 green bell pepper
- Fresh green herb of choice
- The chicken should be chopped to a dice of around three-quarters of an inch.
- Add a little sunflower oil to a hot wok and fry the chicken until sealed—it will be white/opaque. Add the chow mein sauce, and stir fry on a high heat for around 3 minutes until done.
- Pour the chicken into a small bowl, cover, and leave to cool.
- De-seed the bell peppers and finely slice.
- Wash and dry the beansprouts, and the chicken chow mein platter is ready to assemble and serve.
How to Assemble a Salad Wrap
The idea of serving these summer salad wraps on platters in this fashion is that each diner/guest simply helps themselves to those fillings they want to include in their wrap, meaning vegetarians and meat-eaters can both be satisfied by the same platter. The wraps themselves can be heated in a number of ways, and full instructions should be contained on the packet that you buy. You may well find that the quickest and easiest way is to heat each individual wrap in a hot, dry frying pan for seven to eight seconds each side.
Do remember not to include too much filling on each wrap. This will not only make the wrap difficult to roll, but the filling will also be likely to squeeze out and get all over the place whenever you attempt to take a bite of the wrap. Include a sensible amount of each ingredient only in the order which you prefer.
The images below show how the filling should be assembled on the wrap:
- In a line across the centre, being sure to stop a couple of inches short at one side.
- Fold that piece of the wrap over the edge of the filling before lifting one side of the wrap over the other, carefully rolling it up, and taking your first, delicious bite.
It is best to eat the wraps as you prepare them in this way, but if you are preparing a few in advance, be sure to sit them on the plate with the open fold downwards.
Step 1: Add the Filling
Step 2: Fold One Edge Over the Filling
Step 3: Carefully Roll It Up
Summary and a Chance to Give Feedback
Hopefully, salad wraps will now have taken on a whole new dimension for any omnivores who have actually read to this point. Please note that this page is not about demeaning hearty, meat-filled meals in any way—far from it. It is simply about providing alternatives and perhaps suggestions for more climate-appropriate feasts on a hot summer's day. One option you may wish to consider is grilling your chicken, salmon, or cut of beef earlier in the day, before the full heat strikes, and then serving it cold and sliced as part of a wrap platter. The only grilling that would require to be done at eating time would be to quickly heat the wraps.
Thank you for stopping by this article, and I hope that you have found it at least in some way useful. Any comments you may have can be left in the space immediately below.