Make-ahead toasted wrap with roasted vegetables and cheese

This make-ahead wrap recipe is the lunch solution you've been looking for. Simply assemble at home, then pop in the sandwich press at work to get warm and cheesy. It's also a great way of using up leftover roast veges. Win win!

By Tracey Sunderland
  • 10 mins preparation
  • Serves 1
  • Print


  • 1 wrap or Lebanese-style flatbread
  • 2 tablespoon hummus
  • a few thick slices roast pumpkin/kumara/capsicum
  • handful baby kale or spinach leaves
  • cooked courgette slices
  • 3-4 pieces pickled artichoke
  • sliced onion
  • 3 slice Swiss cheese


  • 1
    (You need a sandwich press at work for this.) At home, layer the ingredients in the centre of a large wrap, starting with hummus and ending with the cheese, then season with salt and pepper; leave the edges clear. Roll up, folding in the ends as you go. Wrap tightly in baking paper and tie with string.
  • 2
    Preheat the sandwich press. Place the wrap across the whole machine and press the lid down to heat through for a few minutes.