Summer Salad Wrap Recipes for Omnivores and Vegetarians

This incredibly simple shrimp and pineapple salad wrap platter is just one of the recipes featured on this page
This incredibly simple shrimp and pineapple salad wrap platter is just one of the recipes featured on this page

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 shrivelled 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 starter for ten. They are all delicious but represent but 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.

Greek Style Minted Lamb Salad Wrap Platter

The minted lamb is served cold along with some fresh salad and garlic soured cream
The minted lamb is served cold along with some fresh salad and garlic soured cream
The raw lamb is added to a dry saucepan
The raw lamb is added to a dry saucepan
The lamb is browned in a dry saucepan before the thinly sliced onion and chopped mint are added
The lamb is browned in a dry saucepan before the thinly sliced onion and chopped mint are added

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 the likes of beef when it has been left to cool.

Ingredients

½lb minced/ground lamb
½ medium white onion
1 tsp freshly chopped mint leaves
1 pint fresh chicken stock
(Seasoning may be required - depending upon the seasoning already contained in the chicken stock)
2 large handfuls of mixed salad leaves of choice
2 medium tomatoes
3” piece of cucumber
12 pitted black olives (halved if desired)
2 tbsp soured cream
1 garlic clove
Mint sprig for garnish

Method

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 a medium heat, stirring constantly with a wooden spoon. This should take three or four minutes. Add the thinly sliced onion and the mint and cook for another couple of minutes. Pour in the chicken stock and bring to a simmer for twenty minutes. Turn off the heat, cover and leave to cool completely - probably a minimum of two hours.

The cooled lamb mixture is drained through a sieve
The cooled lamb mixture is drained through a sieve

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 in to the soured cream. Stir well before transferring to a small serving dish and garnishing with the sprig of mint.

Add the filling options to your minted lamb salad wrap as shown
Add the filling options to your minted lamb salad wrap as shown
Start by folding over the far edge of the wrap
Start by folding over the far edge of the wrap
Fold one side of the wrap over the filling and carefully roll it up
Fold one side of the wrap over the filling and carefully roll it up

Assembling 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. The wraps themselves can be heated in a number of ways and full instructions should be contained on the packet which 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, the filling is likely to squeeze out, 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 to the right 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.

Vegetarian Salad Wrap Platter

A few simple suggestions for colourful and tasty vegetarian salad wraps
A few simple suggestions for colourful and tasty vegetarian salad wraps
The grated carrot and cilantro/coriander are stirred through some cider vinegar to prevent discolouration
The grated carrot and cilantro/coriander are stirred through some cider vinegar to prevent discolouration
Assembling the vegetarian salad wrap
Assembling the vegetarian salad wrap

Two of the biggest criticisms levied against vegetarian food by non-vegetarians are that it is lacking in taste and 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.

Ingredients

1 handful of salad greens of choice
2 medium tomatoes
3” 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

Method

The salad greens, tomato, cucumber, black olives and soured 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 half red onion 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, one teaspoon of apple cider vinegar was added to a bowl in to 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.

Summer Seafood Salad Wrap Platter: Shrimp and Pineapple

This is a very quickly prepared seafood salad wrap platter
This is a very quickly prepared seafood salad wrap platter
Pineapple rings (canned in pineapple juice) are drained and roughly chopped for this seafood salad wrap
Pineapple rings (canned in pineapple juice) are drained and roughly chopped for this seafood salad wrap
Assembling the shrimp and pineapple seafood salad wrap
Assembling the shrimp and pineapple seafood salad wrap

A seafood salad wrap platter could consist of many different types of seafood alone, with tuna and salmon being but two further options. This platter contains simply pre-cooked shrimp or prawns, which are delicious, particularly with the sweet and spicy Thai dipping sauce.

Ingredients

½lb 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

Method

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 moderately roughly chopped and this incredibly simple seafood salad wrap platter is ready to assemble and serve.

Chicken Chow Mein Salad Wrap Platter

Chicken in chow mein sauce accompanied by a variety of crunchy vegetables
Chicken in chow mein sauce accompanied by a variety of crunchy vegetables
Chicken is diced and added to a hot wok with sunflower oil
Chicken is diced and added to a hot wok with sunflower oil
Chicken is sealed and ready for the chow mein sauce
Chicken is sealed and ready for the chow mein sauce
Assembling a chicken chow mein salad wrap
Assembling a chicken chow mein salad wrap

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 along with 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, szechuan sauce, or any one of a number of other options. Alternatively, this recipe would be excellent prepared with left over barbecued or roast chicken and barbecue sauce.

Ingredients

½lb chicken breast meat
4oz 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

Method

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 three minutes until done. Pour the chicken in to 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.

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, 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 through the wraps.

Thank you for stopping by this page 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.

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13 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Simone. The idea of self-assembly and each person choosing what they do or don't want was a big part of this Hub and I hope it goes down well.


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

Oh, yum! I love this! I'm a big fan of meals with some assembly required, too. Awesome Hub! Your food Hubs rock my world, Gordon Hamilton.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, fashion. I hope you enjoy whatever ones you try.


fashion 5 years ago

WOW ! it seems so delicious.I must try it.Great work.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Margaret :)


mbrownauthor 5 years ago

Looks delicious and beautifully presented!


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you very much, prasetio, for your visit and comments. I am glad you liked the recipes and hope that you enjoy them very much should you try them out yourself. You have a great weekend also,

Gordon


prasetio30 profile image

prasetio30 5 years ago from malang-indonesia

I love this salad and it sound delicious. I thought you are a great chef. Thanks for share this recipe and your step by step pictures. I really enjoy this hub and great presentation from you. Well done, my brother. Vote it up! Have a nice weekend!

Prasetio


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Movie Master. Thanks for the visit and comment. I'm glad these ideas appeal to you and wish you luck in coming up with some great ideas of your own - to suit both you and your husband! :)

Hi, Tony. Thanks again. You are so right about the possibilities being endless. All it takes is to think of your own favourite foods, buy the ingredients and match them up.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire

HI Gordon

you've some nice ideas here for tasty snacks. The possibilities are endless I suppose. You can even make your own wraps any shape you want them to be.

I particularly like the sound of the prawn filling with chinese vegetables.

cheers Tony


Movie Master profile image

Movie Master 5 years ago from United Kingdom

Hi Gordon, I absolutely love this hub, we eat a lot of wraps, mine are so boring compared to these great recipes.

My husband likes meat, I like fish, so plenty for both of us.

Brilliant, thank you.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Nell. The idea was to make them appeal to everyone (bit ambitious, I know) but I'm glad you liked it.


Nell Rose profile image

Nell Rose 5 years ago from England

Hi, sounds delicious to me! I am not a vegetarian, but I do tend to eat more veg than meat! just my way of eating! lol but I don't say no to chicken etc, really great hub! cheers nell

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