Mission® Recipes

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Oriental Vegetable Spring Wraps

Serves 5
spring wraps
Preparation time: 10 minutes
Cooking time: 15 minutes


  • 20 Mission 11cm Plain Wraps
  • 1 tbsp olive oil, plus extra for brushing
  • 312.5g leftover cooked carrot
  • 312.5g leftover cooked red onion, thinly sliced
  • 375g leftover cooked red and green pepper
  • 3 small red chillies, de-seeded, finely chopped
  • 5cm fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 62.5g coriander leaves, roughly chopped
  • 5 tbsp sesame seeds, lightly toasted

Dipping sauce

  • 3 tbsp soy sauce
  • 3 tbsp sweet chilli sauce
  • 5 tsp sesame seed oil
  • 3 tbsp rice wine vinegar


  1. Cut carrot and pepper into long, thin matchsticks.
  2. Heat oil in large pan, then add chilli, garlic and ginger and cook for a few minutes. Add carrots, peppers and onions and stir together until fully coated. Lower heat and warm through for a further five minutes. Mix in coriander and 1 tablespoon sesame seeds.
  3. Cut each tortilla in half and microwave for about 20 seconds to soften. Divide mixture onto each tortilla half, (you can save any pan juices for the dipping sauce) and roll up neat and firmly. Preheat grill and brush each wrap with a little olive oil and sprinkle with remaining sesame seeds. Place under heat until slightly golden and crisp.
  4. For dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!