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Perfect for picnics and alfresco dining

Vegetarian Wraps
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  • 30 Minutes

  • Easy

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Vegetarian Wraps



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1. Place the wraps next to each other. Mix the sour cream with mustard and the mixed herbs in a bowl, season with salt and pepper and coat the wrap. Cut Leerdammer Original Block into strips 2. Divide the salad heart into leaves, wash the leaves, pat dry and cut into strips 3. Mix the cheese with the chopped onion, pepper, tomatoes and salad heart, add balsamic vinegar and season with salt and pepper. Spread the mixture on the wraps and for each wrap, fold two sides of wrap over the filling, then roll tightly, ending seam side down 4. Enclose each of the wraps in greaseproof paper, cut in half diagonally and serve


  • 4 tortilla wraps

  • 200g sour cream

  • 2 tbsp mustard (medium hot)

  • 2 tbsp mixed, mixed herbs (we used parsley, chives, thyme, chervil)

  • Sea salt & freshly ground black pepper

  • 160g Leerdammer Original Block

  • 1 small salad heart

  • 1 red onion, peeled and chopped

  • 1 small red pepper, chopped

  • 2 large tomatoes, chopped

  • 2 tbsp balsamic vinegar

#ENJOY Do the Twist!

Tip: heat the tortilla wraps in the microwave for 45 seconds before filling them for a tasty hot lunch

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