- 4 wraps
- 2 tablespoon hot mustard
- 3/4 cup Best Foods garlic aioli
- 240 grams cooked and shredded corned beef
- 100 grams smoked cheese
- 1/4 cup pickle or chopped gherkins
- lemon juice
- freshly grated black pepper
Take your wraps and lay each on a square of sandwich or baking paper, on your kitchen bench
Spread each base with mustard and ¼ of the Best Foods Garlic Aioli.
In a bowl mix together the remaining Best Foods Garlic Aioli, corned beef, smoked cheese and pickle. I like to add a little squeeze of lemon juice too and plenty of black pepper
Mix well and divide, in one layer between the 4 wraps.
If you haven’t eaten them all already! Roll up tightly in the baking paper, pop in an airtight container and into the fridge until you’re ready to make your lunches.
Jax Says: These are the perfect wraps to make using leftovers. Nice and simple, but with plenty of personality. Once cooked, corned beef can be frozen and kept for up to 1 month. So, on the days where you have nothing for lunch, remember that little secret stash in the freezer.