Lunch wraps

A great way to use up left overs and just generally tasty, check out some of our favourite wraps for an easy lunch. Use your favourite wraps, whether plain, wholemeal, spinach, tomato. Whatever works!

Tuna salad: This tastes great toasted!

  • 2 wraps
  • 1x can tuna
  • mayonnaise
  • salt & pepper
  • some grated cheese
  • mesclun salad
  • 6x cherry tomatoes (0r try  4 sundried tomatoes, sliced thinly)
  • hummus


  • Drain tuna and add to a bowl, flake with a fork.
  • Mix in mayonnaise and salt & pepper to taste
  • Grate cheese and slice tomatoes thinly
  • Spread hummus over each wrap, sprinkle some cheese and add salad
  • Add half the tuna mix to each wrap and top with chopped tomatoes
  • Fold bottom of wrap up, then both sides and flip over so join is not seen

Yummy chicken:


  • 2 large chicken breast
  • 4 wraps wraps
  • 1/2 red capsicum (bell pepper)
  • 1/2 yellow/orange capsicum (bell pepper)
  • 6 cherry tomatoes
  • handful of pine nuts
  • slices of feta cheese
  • some grated cheese
  • paprika & cumin
  • dash of sweet chilli
  • dash of soy sauce
  • tiny bit of Worcestershire sauce
  • hummus (pumpkin hummus works very well)
  • guacamole (optional)

Method: (prep time: 5 mins; cook time: 10 mins)

  • Slice capsicum in long, thin strips and same for tomatoes
  • Grate cheddar cheese and slice feta into small cubes
  • Slice chicken breast into thin strips
  • Add cooking oil to frying pan, heat with salt and pepper.
  • On medium-high heat, seal chicken (3 mins)
  • Add capsicum slices, stirring to brown and soften (3 mins)
  • Add paprika, cumin, soy, sweet chilli and Worcestershire sauce and stir
  • In small frying pan on low heat, add pine nuts and toast until brown (2 mins)
  • Meanwhile, spread hummus/guacamole over each wrap and crumble over some feta
  • When chicken is cooked and capsicum is soft and browned, drain slightly
  • Add some of the mixture to each wrap and sprinkle pine nuts and grated cheese
  • Fold up the bottom of the wrap, then each side and flip to serve.

Fish finger salad: (I know what you are thinking but it is very good)

  • 2 wraps
  • mesclun salad
  • 6 cherry tomatoes
  • grated cheese
  • mayonnaise
  • ketchup
  • hummus


  • Simply cook 2x fish fingers per wrap as per pack
  • Grate cheese and thinly slice tomatoes
  • Spread hummus over each wrap
  • Add tomatoes and grated cheese
  • When cooked, add hot fish fingers, drizzle with mayonnaise and ketchup
  • Fold and serve

Vegetable beany salad:

  • 1 can chickpeas
  • 1 small can sliced beetroot (half normal beetroot)
  • 1 can butter beans
  • 1 can kidney beans
  • 4x sun dried tomatoes (optional)
  • slices of feta to crumble
  • hummus
  • 4x wraps


  • Drain all the bean cans and add to bowl
  • Dice beetroot  and sun dried tomatoes and add to bowl
  • Mix together and crumble through feta
  • Spread hummus over wraps and add filling
  • Fold and serve

Caesar salad:

  • 4x boiled eggs
  • cooked chicken (optional)
  • mesclun salad
  • Caesar dressing
  • bagel crisps or croutons (optional)
  • cooked bacon, diced. (optional)
  • 4 wraps


  •  Otherwise, boil your eggs and leave to cool.
  • Cook bacon until crispy, keep on medium heat and crank up for 30 seconds when cooked.
  • Add salad mix to your  bowl, along with strips of chicken and bacon.
  • Peel eggs and slice, add to bowl.
  • Add bagel crisps or croutons and Caesar dressing and stir until evenly mixed.
  • Add salad to each wrap, fold and serve


  • 4 wraps
  • 4 slices bacon
  • mesclun salad
  • 1/2 avocado (or guacamole)
  • 6 cherry tomatoes
  • 1 grilled chicken breast (optional)
  • cream cheese


  • Dice and crisp up bacon in pan and grill chicken (if using)
  • Meanwhile, slice avocado into thin chunks (or make guacamole)
  • Slice cherry tomatoes into thin pieces
  • Spread cream cheese over each wrap and add avocado/guacamole
  • Add salad and tomatoes, with bacon and chicken
  • Fold and serve

Two Easy Paella Dishes

Serves many – at least 4, really depends on how much you put in it.

The hardest thing about Paella is deciding whether to pronounce it wrong as pie-ella and everyone know what you mean or say pie-aya and everyone stare blankly at you. Say it how you will, here are two yummy recipes – one vegetarian and one meaty.

A very filling dinner, but I have included in lunches as this is something you can make on Sunday and have and reheat for a few days as lunch. 

Meaty Paella: – because I am afraid of not cooking seafood right


  • 1 box Paella rice (500g)
  • 1L chicken stock
  • 1 can tomatoes (flavoured is fine)
  • 1x capsicum (bell pepper)
  • 1/4 bag frozen peas
  • 2x chicken breasts
  • 1 pack chorizo sausages
  • 100ml red wine (optional) 
  • cumin, paprika, salt&pepper
  • 12 button mushrooms (6-8 if large)
  • dash cooking oil/butter

You will need: 

  • large frying pan & spatula
  • chopping board & sharp knife
  • sink with warm water for washing hands after handling raw meat

Method: (prep time: 5-10 minutes; cook time: 25-30 minutes)

  • Add oil/butter frying pan with some salt & pepper. Set aside
  • Thinly slice capsicum and mushrooms, set aside
  • Slice chorizo sausages into approx 1cm chunks and set aside
  • Place frying pan on medium-high heat. Dice chicken and add to pan
  • Cook chicken until sealed (approx 5 mins). Add capsicum and mushrooms
  • As they soften, add wine (if using), tomatoes and peas and stir for 30 seconds
  • Add rice, chorizo, cumin and paprika, stirring constantly, then add stock
  • Keep on medium-high heat while stirring for another 10 minutes
  • Reduce heat and let simmer for 15 minutes until most of the juice has soaked up.

If paella starts sticking to the pan, reduce heat and add a bit of water for the rice to soak up. 

Vegetarian Paella:


  • 1 red capsicum (bell pepper)
  • 12 button mushrooms
  • 1/4 bag frozen peas
  • 1 can chickpeas
  • 1 can tomatoes
  • 1/4 pumpkin or butternut squash
  • 2 courgettes
  • 1 large red chilli
  • 1 box paella rice (500g)
  • 1L vegetable stock
  • paprika, cumin, salt & pepper
  • dash cooking oil/butter

You will need:

  • large frying pan & spatula
  • chopping board & sharp knife

Method: (prep time: 10 minutes; cook time: 20 minutes)

  • Add butter/oil and salt& pepper to frying pan and set aside
  • Thinly slice capsicum and courgettes; halve mushrooms and dice chilli
  • Peel pumpkin/squash and cut into thick chunks
  • Add frying pan to medium heat and add capsicum, chilli and peas
  • As they soften, add tomatoes and chickpeas and stir around
  • Add paprika, cumin, rice, courgettes and mushrooms and stir
  • Finally add vegetable stock and keep stirring for about 5 minutes
  • As the stock soaks up, reduce heat and simmer for 10-15 minutes until rice is soft

If paella starts sticking to the pan, reduce heat and add a bit of water for the rice to soak up. 



4-6 servings

Quiche, versatile, tasty and superbly easy. Serve with leafy or not leafy salad and a baked potato or on its own. Remove the base and have frittata instead. Below are my favourite quiche recipes. Quiches are naturally versatile, so use what you have in the fridge and it will probably be tasty!

Note: As these recipes are designed for ease and minimal effort, I assume pre-bought quiche base or pastry. Of course if you love to make pastry, go ahead and do so! 

General method: 

  • Preheat oven to 180 degrees, fan bake.
  • Dice/chop/fry filling and add to quiche shell.
  • Grate cheese and set aside.
  • Beat eggs in mixing bowl and add milk, whisking thoroughly.
  • Stir cheese and seasoning into mixing bowl and pour into shell.
  • Bake in oven for 25-30 minutes until eggs are set and golden brown.

Broccoli and cheese:


  • 1 savoury quiche/pie shell
  • 2 tbsp butter
  • 1 head of broccoli, cut into small chunks
  • 1 1/2 cups grated cheese
  • 4 eggs
  • 1 1/2 cups milk
  • salt and pepper
  • feta/blue cheese (optional), cubed.

You will need:

  • Chopping board and sharp knife
  • Frying pan
  • Mixing bowl and fork/whisk

Method: (prep time: 10 minutes; cook time: 25-30 minutes)

  • Preheat oven to 180 degrees, fan bake.
  • Chop broccoli into small chunks and cube feta/blue cheese.
  • Melt butter on medium heat in frying pan and add broccoli.
  • Cook until soft and add to shell, with feta/blue cheese. (5 mins).
  • Follow method as above.

Ham, Cheese and Tomato:  (prep time: 5 minutes; cook time: 25-30 minutes)


  • 1 pack ham slices, diced.
  • 1 savoury quiche/pie shell
  • 8 cherry tomatoes, halved.
  • 1 1/2 cup grated cheese
  • 1 1/2 cup milk
  • 4 eggs
  • salt and pepper

Ham, mushroom and cheese: (prep time: 5 minutes; cook time: 25-30 minutes)


  • 1 pack ham slices
  • 1 savoury quiche/pie shell
  • 12 button mushrooms, sliced thinly
  • 1 1/2 cup grated cheese
  • 1 1/2 cup milk
  • 4 eggs
  • salt and pepper

Bacon, mushroom and tomato: (prep time: 10 minutes, cook time: 25-30 minutes)


  • 4 slices of bacon, diced
  • 2 tbsp butter
  • 1 savoury quiche/pie shell
  • 8 button  mushrooms, sliced thinly
  • 8 cherry tomatoes, halved
  • 1 1/2 cups cheese
  • 1 1/2 cups milk
  • 4 eggs
  • salt and pepper


  • As general method, but crisp up bacon in frying pan while you chop mushrooms and tomatoes, then add to quiche shell.

Easy Frittata

This is a quiche without the pastry, essentially. Very tasty and makes enough to have for lunch over a few days. For an extra filling feed, add in some leafy or not leafy salad as well.
As a summery dinner, I like to have this with a salad and a baked potato.


  • 1/2 bag Watties mixed veges. (OR, 1 carrot, 1/4 pumpkin, 2 courgettes, 1/2 broccoli)
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup grated cheese.
  • 1/2 block feta cheese. (optional)
  • dash of cooking oil
  • salt and pepper
  • mixed herbs
  • bacon (optional)

You will need:

  • medium frying pan & spatula
  • mixing bowl and whisk
  • chopping board and sharp knife
  • Oven dish/square dish preferred
  • sink with warm water for washing hands after handling raw meat

Method: (prep time: 10 minutes; cook time: 25-30 minutes)

  • Preheat oven to 160 degrees, fan bake.
  • Chop vegetables (if not using frozen bag) and dice bacon.
  • Grate cheese and set aside.
  • In frying pan, cook vegetables until soft and slightly browned on medium heat.
  • Add to oven dish and set aside.
  • Cook bacon lightly on medium heat and then add to oven dish.
  • In mixing bowl, add eggs and milk and whisk thoroughly.
  • Add cheese and seasoning to eggs and milk and then pour into oven dish.
  • Bake for 25-30 minutes until set. The top should be golden brown and slightly popping.



Pasta with Creamy Bacon and Peas

Serves 2-3

This meal is excellent comfort food. The cream really soaks up the crispy bacon flavour and it just feels like home. As usual, use whichever pasta you have lying around.

Note: if your sauce cooks before the pasta, just take it off the heat for a bit until the pasta is ready to be added. 


  • 150g bacon, diced
  • However much past you usually use.
  • 1/4 – 1/3 bag frozen peas
  • 150 mls cream
  • salt and pepper

You will need:

  • 1 deep saucepan & wooden spoon
  • 1 large frying pan & spatula
  • 1 chopping board & sharp knife
  • sink with warm, soapy water for washing hands after handling raw meat

Method: (prep time: 5mins; cook time: 10-15 mins)

  • Boil 500ml water and add to saucepan on medium heat. Add pasta. (10 mins)
  • Add butter, salt and pepper to frying pan and melt on medium heat.
  • Roughly dice bacon and add to frying pan.
  • After two minutes, add peas and stir steadily for about 5 mins.
  • As peas turn vibrant and soften, add cream. (lower heat if it reduces too quickly)
  • When pasta is cooked, drain and add to sauce, stirring until evenly mixed.
  • Serve straight away.


Creamy Mushroom Pasta

Serves 2

This recipe follows the same idea as our creamy mushroom toast, but is more of  a dinner thing. Use whatever pasta you prefer, or have around. A linguine or tagliatelle would probably work best, but spirals would be just as tasty.


  • 12 large button mushrooms, halved
  • 150 mls cream
  • however much pasta you normally use
  • handful of spinach, chopped
  • 100g bacon, diced (optional)
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • pinch of oregano
  • salt and pepper to taste
  • knob of butter

You will need:

  • 1 large frying pan & spatula
  • chopping board & sharp knife
  • deep saucepan & wooden spoon
  • sink with warm, soapy water for washing hands after handling raw meat

Method: (prep time: 5 mins; cook time: 10-15)

  • Boil 500ml water and add to saucepan. Add pasta, cook on medium heat for 10 mins.
  • Add butter, salt, pepper and oregano to frying pan.
  • Chop mushrooms in half and slice spinach into small strips. Set aside.
  • Roughly dice bacon and add to frying pan on medium heat. (5 mins)
  • Add mushrooms and spinach along with 1 tbsp soy and balsamic vinegar.
  • Stir around until mushrooms start to soften and spinach wilts. (3 mins)
  • Add cream and stir steadily. If sauce reduces too much, lower heat. (2-3 mins)
  • When pasta is soft, drain and add to frying pan, mixing into the sauce.(1 min)
  • Serve when sauce is even around pasta.

Pesto pasta with cheese

Serves 2

It’s not fancy or different, but it is tasty and versatile – perfect on a cash and motivation budget. It is also very versatile – adding ham, cherry tomatoes, toasted pine nuts or tuna can really spice it up and add some much needed protein.


  • pasta – use your favourite kind and however much you normally use. (if you cook too much, you’ve got leftovers for lunch tomorrow)
  • 3 tbsp pesto
  • grated cheese
  • 4 slices of ham diced (optional) OR 1 can of tuna (optional)
  • handful of pine nuts (optional)
  • 6 cherry tomatoes, halved (optional)

You will need: 

  • Saucepan
  • Wooden spoon
  • Saucepan lid/colander to drain pasta
  • small frying pan (for pine nuts)

Method: (takes 5-10 mins)

  • Boil 500ml water, add to sauce pan with pasta and turn element to medium-high heat. (5-10 mins)
  • Stir Occasionally to prevent sticking and meanwhile:
  • Halve cherry tomatoes and set aside.
  • Dice ham / drain and flake tuna and set aside.
  • Grate cheese.
  • Place pine nuts in frying pan on medium heat, stirring until brown (2-3 mins)
  • Test pasta and once cooked, drain and add pesto, stirring thoroughly.
  • Stir in remaining ingredients and serve quickly while hot.