The art of wrapping

Quite recently, we've been into wraps. I am pretty certain that I am becoming THE Gordon Ramsay of Wraps.

Really.

So sometimes, I put a whole lot of lettuce, red cabbage and cherry tomatoes. Other times, I use lentils, spinach, mushrooms as fillings. When we get a bit ambitious, we do cook the filling in italian passata with mushrooms and eggplant. On lazy days, I just drizzle with pure virgin olive oil and some salt.

Over the weekend, true to the italian saying that the best pizzas are eaten with fresh figs- we made wraps with figs and pine nuts.

It was sublime.