Produce olive wraps with condiment vinaigrette

Eat the rainbow with our orbiculate, salubrious, veggie cloak. This olive and veg sandwich makes a leisurely vegan, low-calorie dejeuner option to eat al-desko.

Ingredients

• 1 herb, shredded or coarsely grated
• 80g force red lift, finely shredded
• 2 fountain onions, thinly sliced
• 1 marrow, cut or coarsely grated
• handful theologist leaves
• 5 greenness olives, pitted and halved
• ½ tsp Side mustard powder
• 2 tsp other virgin rapeseed oil
• 1 tbsp potable acetum
• 1 great seeded tortilla

Method

1. Mix all the ingredients except for the tortilla and toss well.
2. Put the tortilla on a sheet of foil and pile the filling along one side of the wrap – it will almost look like too much mixture, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go. Fold the foil in at the ends to keep stuff inside the wrap. Cut in half and eat straight away. If taking to work, leave whole and wrap up like a cracker in baking parchment.

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