You can think of grated cheese or shredded lettuce, here are a few delicious, healthy and easy fillings for Simson’s Pantry Wraps that you might not have considered. Prepare as many of these as you like. Lay them all out on the table and let the kids get stuck in.

Seared Mediterranean Flank Steak

1. Rub one room temperature flank steak with half a jar of Mediterranean BBQ rub, patting down firmly to ensure it sticks.
2. Put three tablespoons of oil into a pan over maximum heat.
3. Cook the steak for two minutes, turn, two more minutes, remove from the pan and rest for another two minutes. (Let’s call this the two two two method!)
4. Slice into thin strips and serve. 

Flaked Flathead Fillets 

1. Defrost your flathead fillets in the fridge overnight then season each fillet with salt and fish seasoning.
2. Put 50g of butter and two tablespoons of oil into a pan over medium heat
3. Cook for three minutes, turn then cook till opaque in the centre. (Just break one apart to check.)
4. Break into large flakes and squeeze half a lemon over the top and serve.

Moroccan Minced Lamb

1. Add two tablespoons of olive oil, a diced onion and a minced clove of garlic to a medium pan and cook until translucent.
2. Add 250g of minced lamb and two tablespoons of ras el hanout seasoning. Use a wooden spoon to break up the lamb and cook until brown and fragrant.
3. Top with chopped parsley or mint or both and serve.

Cajun Pulled Chicken

1. Steam two chicken breasts and a garlic clove for 25 minutes or until cooked through.
2. After the chicken has cooled slightly pull apart into shreds and smoosh the garlic clove.
3. Mix together with a heaped teaspoon of cajun seasoning half a cup of plain yoghurt and salt and pepper. 

Vegetable Confetti 

1. Taking the time to carefully cut and season vegetables can make them much more appealing to your little ones.
2. Choose any veg you like (we suggest red, green and yellow capsicums, baby carrots, celery, corn, or cucumber, go for colourful) and cut them all into uniform dice.
3. Mix together with finely chopped basil, salt and a tablespoon of olive oil. 

Cuminy Corn

1. Cut the kernels off three cobs of corn (here’s how to do with without making a big mess) 
2. Add to a pan over medium heat with a tablespoon of oil and two heaped teaspoons of cumin. 
3. Cook until soft and fragrant
4. Remove to a bowl and mix in half a cup of plain yoghurt.
5. Snip some chives over the top and serve.

Simple Cauliflower Cheese

1. Cut a head of cauliflower into small florets, cut the stem into similar sized pieces too.
2. Dissolve one chicken stock cube into 200ml of milk.
3. Add the cauliflower and simmer over medium-low heat until the cauliflower is soft, and the milk is mostly absorbed. 
4. Stir through 100g of grated gruyere and serve.