You have lot of choices to serve your wraps. You can either use ready ingredients in the house or you can make from scratch. You can use some leftovers as well. First let's see how you can use available leftovers to create a delicious dish.

-          Place a paratha (or Roti) in a plate. In a mixing bowl add 1/2 cup of cooked rice. Add some diced onions. Now scoop a big spoon of mango pickle (aam ka aachar) . Add a big scoop of cream cheese (Amul cheese spread works fine). Mix all and place on paratha. Roll it up. Sprinkle some shredded cheese and bake it just to melt the cheese. Now fix tooth picks at 4 places and cut the roll in 4 pieces. Serve it with ketchup or chatni.

-          For a different filling instead of rice you can use all veggies. Shred carrots, cabbage, bell peppers, onions and green chillies. In a pan, lightly greased with oil, add all the veggies. Sprinkle some sault and Stir it for 5 minutes. Add some ginger shreds and cilantro. Pickle goes with this mixture as well so you can add a scoop of pickles. Roll it up. Sprinkle some shredded cheese and bake it just to melt the cheese. Now fix tooth picks at 4 places and cut the roll in 4 pieces. Serve it with ketchup or chatni.

Now let's make a wrap from scratch.

           

Paneer Tikka Wrap

Now this one has Paneer as its main ingredient.

Ingredients:

-          1 cup Maida

-          1/2 cup whole wheat flour

-          1/2 cup yogurt

-          2 table spoon salt

-          3 table spoon ghee or butter

-          2 table spoon olive oil

-          250 gm Paneer cubed

-          1 medium size bell pepper

-          1 medium onion(optional

-          1 tea spoon sesame seed

-          2 tea spoon chilli sauce

-          1 large tomato pureed

-          1 green chilli finely chopped

-          1 table spoon corn starch

-          1 table spoon sugar

Preparation:

Dough:

-          Add Maida, and wheat flour, yogurt, pinch of salt and pinch of sugar and knead a soft dough.

-          Add water if required so that the dough is soft

-          Cover and Set aside for 2 hours

 

Wrap cover:

-          Knead the dough to make it soft

-          Make 6 to 8 round balls out of the dough

-          Place flat pan (tawa) on griddle

-          Roll 1/8 inch thick chapatti

-          Place it on flat pan (tawa) and when bubbles appear turn around.

-          Dribble some ghee or butter

-          Flip over and keep it until you see golden on both sides

-          Now take away from heat and repeat with rest of the balls

-          You should have 6-8 wrap cover ready by now

 

Wrap filler:

-          Heat olive oil in a pan

-          Add sesame, green chilli, bell pepper and onion

-          Stir them for 2 minutes

-          Add paneer cubes and salt for taste and stir it for 3 more minutes

-          Cover and keep it on low heat for another 2 minutes

-          Add chili sauce, tomato pure and sugar

-          Now add corn starch and stir all until the extra water dries out

Place wrap on a foil. Spread the filler. Top it with some shredded onions and cilantro. Roll it with the foil and your wrap is ready to eat. Serve it with ketchup and chatni. Enjoy yummy wrap.

 

Chole Wrap

Now this one has Garbanzo beans as its main ingredient.

 

Ingredients:

-          1 cup Maida

-          1/2 cup whole wheat flour

-          1/2 cup yogurt

-          2 table spoon salt

-          1/4 tea spoon turmeric

-          1/2 chili powder

-          3 table spoon ghee or butter

-          2 table spoon olive oil

-          100 gm garbanzo beans (Chole chana)

-          1 medium size bell pepper

-          2 medium onion(optional)

-          2 large tomato pureed

-          1 green chilli finely chopped

-          1 table spoon corn starch

-          1 table spoon sugar

 

Preparation:

Dough:

-          Add Maida, and wheat flour, yogurt, pinch of salt and pinch of sugar and knead a soft dough.

-          Add water if required so that the dough is soft

-          Cover and Set aside for 2 hours

 

Wrap cover:

-          Knead the dough to make it soft

-          Make 6 to 8 round balls out of the dough

-          Place flat pan (tawa) on griddle

-          Roll 1/8 inch thick chapatti

-          Place it on flat pan (tawa) and when bubbles appear turn around.

-          Dribble some ghee or butter

-          Flip over and keep it until you see golden on both sides

-          Now take away from heat and repeat with rest of the balls

-          You should have 6-8 wrap cover ready by now

 

Wrap filler:

-          Soak beans overnight or at least for 5 hours

-          Now cook until tender

-          Heat olive oil in a pan

-          Add green chilli, bell pepper and onion

-          Stir them for 2 minutes

-          Add beans, salt and spices for taste and stir it for 5 more minutes

-          Cover and keep it on low heat for another 2 minutes

-          Add tomato pure and stir for another 2 minutes

-          Now add corn starch and stir all until the extra water dries out

Place wrap on a foil. Spread the filler. Top it with some shredded onions and cilantro. Roll it with the foil and your wrap is ready to eat. Serve it with ketchup and chatni. Yummy.

For Tasty Bread Baskets which you can serve not only as snacks but also as starters or Appetizers for Dinner Menu can be prepared with Indian, Italian or Mexican fillings.

Basket: To make bread baskets all you need is a Wheat bread or any type that you like. I prefer wholegrain for some nutty taste.

-          Take the sides out. Trim the bread.

-          Roll the bread to flatten the bread to about 1/8 inch thickness

-          For choosing size of the basket, you can choose muffin size or cupcake size pans

-          Press the bread into the cups.

-          Spray cooking spray or butter spray and cover with a foil

-          Bake for 10-12 min or until bread is golden brown or crisp.

-          Cool in pan and you and store this for later use.

 

Fillings: 8-10 baskets:

 

Italian: You can make it with green beans, bell peppers, onion(optional), marinara sauce some crushed peppers and olives topped with cheese.

Ingredients:

-          1 medium bell pepper finely chopped

-          10 green beans cut into small pieces

-          1 small onion (optional) finely chopped

-          1/4 a cup olives (slices)

-          1 table spoon olive oil

-          1/2 a cup of marinara sauce(can use just roma tomatoes chopped finely)

-          1/2 tea spoon Italian seasoning

-          1/4 tea spoon salt

-          Grated Cheese to top

Preparation:

-          Heat Olive oil in pan and add all vegetables

-          Add salt, crushed peppers and seasoning and saute it for 5 minutes until beans and onions are tender.

-          Turn off the stove and let it cool for 10-15 minutes

-          Transfer the filling in the bowl and add olives and marinara sauce. (If using tomatoes, add it with other vegetables to saute)

-          Mix it well

-          Place bread baskets in baking tray

-          Scoop the filling into the baskets

-          Top each basket with generous amount of cheese.

-          Bake the baskets until the cheese has melt

-          Serve it hot

 

Indian: You can make it with mung sprout, chana sprout, onion (optional) cilantro, tomatoes red and green chatni and sev.

Ingredients:

-          1/4 small tomato finely chopped

-          1/2 onion (optional)finely chopped

-          1 cup mung  sprout

-          1 cup chana sprout

-          1&1/2 table spoon green chatni

-          1&1/2 table spoon red sweet chatni

-          1/2 tea spoon chat masala

-          1/2  tea spoon salt

-          Sev and  cilantro to top

 

Preparation:

-          Add all the ingredients in a big mixing bowl except Sev and cilantro

-          Mix it well

-          Scoop the filling into the baskets

-          Top each basket with sev and cilantro

-          Sprinkle some chat masala

-          Serve it cold

 

Mexican: You can make it with pinto beans, salsa, rice, bell peppers, onion (optional), jalapenos and top it with cheese.

Ingredients:

-          1 cup baked pinto beans( you can use black or red beans as per the availability)

-          1 cup boiled rice

-          1/4 small onion(Optional)finely chopped

-          1 jalapeno finely chopped

-          1/2 tomato finely chopped

-          1/4 bell pepper finely chopped

-          2 table spoon olive oil

-          1/2 tomato finely chopped

-          1/4 tea spoon finely chopped fresh parsley (optional)

-          1/4 tea spoon finely chopped cilantro

-          1/2 tea spoon salt (add more as per taste)

-          3 table spoon salsa

-          shredded Cheese to top

Preparation:

-          Heat Olive oil in pan and add onion, bell pepper and jalapeno to saute

-          After 3 minutes, add tomatoes and 1/2 tea spoon salt for taste.

-          Saute it for 3 more minutes

-          Add boiled beans, boiled rice and mixed it well.

-          Add parsley and cilantro and turn off the heat

-          Transfer the filling in the bowl

-          Mix it well

-          Place bread baskets in baking tray

-          Scoop the filling into the baskets

-          Layer each basket with salsa

-          Top each basket with generous amount of cheese.

-          Bake the baskets until the cheese has melt

-          Serve it hot

-          Optional - you can serve the baskets without baking the cheese in case you want fresh shredded cheese instead of the melted.

Cheesy hot peppers are the best way to satisfy your little hunger. The crunch on outside and the melt inside makes you go wild.

Ingredients:

-          1 cup bread crumbs

-          1 cup maida

-          2 cup milk

-          1/2 cup shredded  cheddar cheese

-          Oil for frying

-          500 gm cream cheese (you can use Amul cheese spread any flavour instead)

-          12 jalapeno peppers

Preparation:

-          Cut off the top of the peppers and remove seeds and ribs.

-          Put a cut through peppers so that it's opened for stuffing.

-          In a mixing bowl, mix cream cheese and cheddar cheese.

-          Stuff cream cheese mixture into the peppers.

-          Take milk and flour in a separate bowl.

-          Dip the stuffed jalapenos first into the milk then into the flour,

-          Make sure they are well coated with each.

-          Allow the coated jalapenos to dry for about 10 minutes.Dip the jalapenos in milk again and roll them through the breadcrumbs.

-          Allow them to dry, then repeat.

-          Make sure the entire surface of the jalapeno is coated.

-          Now head the oil in frying pan.

-          Deep fry the jalapenos until golden brown. It may take 2-3 minutes

-          Serve hot with ketchup

-          You can freeze the coated peppers in a zip lock for later use.

Tips: instead of dipping in just milk, you can add some flour to the milk so that the consistency is thicker. You can dip into this mixture and then roll in into dray flour. Also when you let it dry between rounds, you can put it in freezer for 10 minutes so that outer layers dries out completely.

Now this one you can serve it hot or cold. It's really quick and colourful and of course taste like cheesy heaven.

Ingredients:

-          1 cup corn flour

-          1 cup maida

-          1/2 cup yogurt

-          3 table spoon salt

-          3 table spoon oil

-          3 table spoon ghee or butter

-          500 gm cream cheese

-          1 each red, green and yellow bell pepper

-          1 cup chopped pickled jalapeno

-          1/2 cup chopped black and green olives

-          3 finely chopped green chilli

Preparation:

Tortilla

-          Mix flour, yogurt, oil and 1 spoon salt and knead a soft dough.

-          Set aside for couple hours.

-          Knead again.

-          Make 8 to 10 round balls out of the dough.

-          Place tawa on griddle.

-          Roll 1/10 inch thick chapatti

-          Place it on tawa and when bubbles appear turn around.

-          Dribble some ghee or butter.

-          Flip over and keep it until you see golden on both sides.

-          Now take away from heat and repeat with rest of the balls.

-          You now have your tortilla ready.

-          Let it cool for an hour.

Spread

-          Blend 1 red pepper, 1 green chilli in a blender and set it aside in a small bowl.

-          Repeat the same with green and yellow pepper.

-          You should have now 3 bowl of red, green and yellow puree

-          Divide cream cheese into 3 parts.

-          In three different mixing bowls mix each portion of puree and cream cheese.

-          Whisk vigorously so that you have three coloured thick paste.

-          Add equal portion of chopped olives and jalapenos to each paste and mix well.

Now place one tortilla in a plate. Spread green coloured paste evenly. Place another tortilla on the top of it and spread yellow coloured paste evenly. Now the last layer of tortilla spread red paste. Roll it carefully in a tight roll. Now cut into pieces. Serve cold or you can bake it for 2 minutes and serve hot cheesy gooey rolls.