Three easy vegan wraps recipe
 Filled tortillas are quick to assemble and make a nice change from a classic sandwich. Here are three of our favourite fillings for easy vegan wraps. 1 soft flour tortilla wrap (white or wholemeal) 1 soft flour tortilla wrap (white or wholemeal) 1 ripe avocado, peeled and stoned¼ lemon, zest and juice1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar)10–12 kalamata or black olives, halvedsalt and freshly ground black pepper 1 ripe avocado, peeled and stoned ¼ lemon, zest and juice 1 pointed red pepper or 1 small regular pepper, seeds removed and thinly sliced (or 1 roasted red pepper from a jar) 10–12 kalamata or black olives, halved salt and freshly ground black pepper 4–5 falafels3–4 tbsp coconut or other dairy-free yoghurthandful spinach leaves1 large carrot, peeled and shredded or coarsely gratedlemon or lime wedge (optional) 4–5 falafels 3–4 tbsp coconut or other dairy-free yoghurt handful spinach leaves 1 large carrot, peeled and shredded or coarsely grated lemon or lime wedge (optional) 1 tbsp crunchy peanut butter3 tsp soy saucesunflower or vegetable oil, for frying100g/3½oz firm tofu, cut into chunksLittle Gem or Cos lettuce leaves, torn 1 tbsp crunchy peanut butter 3 tsp soy sauce sunflower or vegetable oil, for frying 100g/3½oz firm tofu, cut into chunks Little Gem or Cos lettuce leaves, torn Method If you like, warm the tortilla following pack instructions and lay on a board.To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up.To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up.To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. If you like, warm the tortilla following pack instructions and lay on a board. If you like, warm the tortilla following pack instructions and lay on a board. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the smashed avocado filling, put the avocado in a bowl and season generously. Add a little lemon zest and a good squeeze of juice. Use a fork to roughly mash. Spread over the wrap and top with the red pepper strips and olives, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the falafel filling, cook the falafels following pack instructions, then pull each falafel apart into two or three pieces. Spread the yoghurt all over the wrap. Pile the spinach leaves down the centre and top with the shredded carrot and falafel chunks. If you have a wedge of lemon or lime, squeeze it all over the filling, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up. To make the tofu filling, mix the peanut butter with 1 tablespoon of water and 1 teaspoon of the soy sauce until evenly combined; set aside. Heat a non-stick frying pan with a splash of oil, add the tofu and fry for a few minutes on each side until golden. Drizzle over the remaining soy sauce, then turn the tofu chunks over a few times to coat. Pile the lettuce leaves in the middle of the wrap, top with the tofu chunks, drizzle over the peanut sauce, then roll up.