It can be kids Birthday or even a family gathering or sudden visit of friend, we like to make something simple quick and easy. This is a good idea for a quick lunch or dinner or even breakfast. Not only that for take away for a picnic too.

All you need is several simple ingredients you have always. These rolls I always make for kids lunch too. Here with out buying the commercial wraps I bought these these roti bread from a Persian Market close to me. They are fresh and preservative free.

I used several Strasburg , several slices of cheese , some feta cheese and sour cream. You can always change as you wish..
For the vegetables I used two colours of capsicum, Tomato and Avocado, lettuce and cucumber.
Spread some butter on the flat bread or the wrap.
Put the lettuce in in the middle as shown in the picture.
Next lay some sliced cucumber on top.
After add a layer of Strasberg or ham or any other meat.
Next put a layer of cheese on top of the meat. (Use several slices)
Add sredded or slices capsicums carrots and avocados.
Sprinkle some feta along with the vegetables.
Next add sour cream.
Spread the sour cream well on the bread.
Roll one corner to the middle.
After press it in really tight.
Roll to the other end.
It should look like this.
Cut the corners and the cut from the middle .
Cut in to rolls and pack them on a tray or plate to serve.


Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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