Natalie Thomson's shredded duck wrap

3 TikTok-inspired wrap hack recipes to make the most of your leftovers

Posted by for Food and Drink

All products on this page have been selected by the editorial team, however Stylist may make commission on some products purchased through affiliate links in this article

In need of a super-speedy WFH lunch? These wrap recipes will take your leftovers to the next level.

If you’ve been anywhere near TikTok this year, there’s no doubt you will have seen countless “wrap hack” recipes flooding your feed. The simple cooking videos – which have been viewed over 59 million times – feature hungry home cooks placing four different fillings on each quarter of a tortilla, then folding the wrap into a neat package that’s ready to be eaten as is, or toasted for even better results (because everything tastes better toasted, in our humble opinion). 

Not only does the genius solution guarantee a super-speedy and delicious meal, but it also makes use of whatever ingredients you happen to have on hand. From a full English breakfast to fried chicken and chips, and even Nutella s’mores, there are no rules when it comes to what you can fill your wraps with. Especially when it comes to leftovers.

In need of some inspiration for your next WFH lunch? Wrap (out 28 October) by food stylist and cookery writer Natalie Thomson is here to help. It features 80 recipe ideas stemming from the viral food trend, all of which promise to get you out of any meal rut. 

Wrap: Try the tortilla hack with over 80 quick and easy recipes by Natalie Thomson
Wrap: Try the tortilla hack with over 80 quick and easy recipes by Natalie Thomson

First up is Thomson’s onion bhaji wrap. You’re not alone if you’ve ever gotten a little overzealous and ordered too much from your local Indian takeaway. Instantly transform your leftover starters (we imagine this would work just as well with samosas) by wrapping them up with creamy raita, tangy and sweet mango chutney and broken poppadoms for some much-needed crunch. 

It’s no secret that a roast dinner is one of the nation’s favourite dishes. And whether your go-to Sunday dinner involves chicken, beef, lamb, pork or even a vegetarian option, Thomson’s solution will mean that not a scrap gets wasted. Filled with leftover roasted meat, the wrap is taken fully into Sunday roast territory with the addition of roast potatoes, mashed vegetables such as carrot and parsnip and your sauce of choice. Think: mustard or horseradish for beef, apple sauce for pork and mint for any lamb leftovers. The ideal option when you’re in need of a mid-week pick-me-up.

Finally, Thomson makes use of another takeaway favourite: shredded aromatic duck. We’re all familiar with the Chinese restaurant staple being paired with hoisin sauce, spring onion and cucumber – and that’s exactly what this wrap features to create a fakeaway in an instant.

  • Onion bhaji

    Natalie Thomson's onion bhaji wrap
    Natalie Thomson's onion bhaji wrap

    Serves 1

    Ingredients

    • 1 regular wrap
    • 1 large onion bhaji, heated and broken up
    • 2 tablespoons raita
    • 2 tablespoons mango chutney
    • small handful of broken up poppadum

    Method

    Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge.

    In your mind, divide the wrap into quarters. Working clockwise, place the onion bhaji on the bottom left quarter and spread the raita over the next quarter and the mango chutney over the third, then place the poppadum on the fourth.

    Fold your wrap.

    Place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until golden and toasted. Serve immediately.

  • Leftover roast

    Natalie Thomson's leftover roast wrap
    Natalie Thomson's leftover roast wrap

    Serves 1

    Ingredients

    • 1 regular wrap
    • 100g leftover roast meat, such as chicken, beef, pork or lamb, or vegetarian nut roast, chopped
    • 2 roast potatoes, broken up
    • 2 tablespoons suitable sauce, such as mustard, mint sauce, apple sauce or horseradish
    • 50g leftover cooked vegetables, such as carrots or parsnips, mashed
    • hot gravy, for dipping

    Method

    Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge.

    In your mind, divide the wrap into quarters.

    Working clockwise, place the meat or nut roast on the bottom left quarter and the roast potatoes on the next quarter, spread the sauce over the third and place the vegetables on the fourth. Fold your wrap.

    Place the wrap on a hot griddle pan and cook for 2 minutes. Flip and cook on the other side for a further 2 minutes until the fillings are piping hot and the wrap is golden and toasted. Serve immediately with gravy for dipping.

  • Shredded duck

    Natalie Thomson's shredded duck wrap
    Natalie Thomson's shredded duck wrap

    Serves 1 

    Ingredients

    • 1 regular wrap
    • 100g shredded cooked aromatic duck
    • small handful of shredded little gem lettuce or romaine heart
    • 1 spring onion, sliced
    • a few slices of cucumber
    • 2 tablespoons hoisin sauce

    Method

    Lay the wrap on a chopping board and cut a slit from the centre to the bottom edge.

    In your mind, divide the wrap into quarters. Working clockwise, place the duck on the bottom left quarter, the lettuce on the next quarter and the spring onion and cucumber on the third, then spread the hoisin over the fourth.

    Fold your wrap, then serve.

    Wrap: Try the tortilla hack with over 80 quick and easy recipes by Natalie Thomson (£12.99, Octopus) is out 28 October

Photography: Charlotte Nott-Macaire

Share this article