Do you love fresh or toasted wraps for lunch? Well I do! But I am sensitive to gluten and I find that most of the gluten-free versions in the stores tend to be really thin and flaky and don’t hold the filling together well at all. And they always fall apart when toasted under a sandwich press.

This cabbage version literally uses a big steamed cabbage leaf AS the wrap. On first thought you might think that it would fall apart, but cabbage is surprisingly strong and well-held together. Toasted or fresh, these cabbage wraps are a healthy and tasty alternative to traditional wraps!

Recipe Type: GF, DF, Paleo, Vegan

Serves 7-10

Time  15 min

Ingredients:

• 1 Savoy cabbage (you won’t use all of it but you need a whole head for the shape of the leaves, not a pre-cut half cabbage)

Your favourite wrap fillings, I like:

• Superfood Falafels or some left over roast beef/chicken/lamb, ham, salami, tuna etc.
• smashed avocado
• roast pumpkin
• cherry tomatoes
• marinated kale or spinach
• steamed broccoli
• sliced red onion

Method:

1. Take the cabbage and carefully peel off the outer leaves such that they remain whole and unbroken. Depending on the size of the cabbage you can usually get between 7-10 leaves before they start getting less leafy and more cabbage-y.
2. Use a sharp knife to cut out the hard centre part of the leaf that was connected to the root/core.
3. Thoroughly wash leaves.
4. Place about 1 cup of water in a large wok (or pot), and bring to the boil then turn the heat down to simmer.
5. One-by-one boil/steam the cabbage leaves until they are soft and malleable but not falling apart, placing leaves on a tea towel to dry after cooking. If your wok has a lid – this will help speed up the process.
6. Allow leaves to cool  and pat dry with tea towels.
7. I find the cooked leaves last well in the fridge for about 5 days. Just store them in an air-tight container or a large zip-lock bag.

To make your wrap:

1. Take one steamed cabbage leaf and place on a plate.
2. Place your favourite fillings in the centre of the leaf.
3. Fold up the sides and roll the wrap as you would a regular bread wrap.
4. Toast if desired.
5. If taking to work – wrap the wrap in al-foil to help stay together.
6. Otherwise, eat as is or slice in half and enjoy the two halves!