In summer we often have spur of the moment picnics. This recipe is my handy standby, go to for those unplanned picnics.

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Ingreients

Tortilla bread

Hummus

Aoli

Lettuce

Capsicum

Tomato

Cucumber

Smoked cheese

Any cold cut meat that you have on hand

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Preparation

Prepare all the ingredients you wish to put in your roll.

Chop or shred lettuce so that you can control how much you put in.

Slice capsicum into narrow strips.

Quarter tomatoes, then use your fingers or a teaspoon to remove seeds and juice. Slice or dice as you like keeping pieces small to help with smooth rolling.

Cut off the portion of telegraph cucumber you plan to use. Slice in half long ways. Again remove seeds with a teaspoon. Dice cucumber up into small pieces.

The reason you want to remove the seeds from the cucumber and tomatoe is that this reduces the watery juice that will make your roll soggy.

Grate the cheese.

If you are using meat, you will want it to be thinly sliced with a diameter of no more than four centermeters / 1.5 inches

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Construction

When I'm putting together tortilla rolls, I wipe down the bench and lay the tortilla out in a series. Its much faster than doing them each individually.

1, Smear hummus, aoli and any chutney that you like over the whole tortilla.

2, Begin on one side of the tortilla, layering your meat down in a straight line.

3, Along the line of the meat place a strip of lettuce. It needs be on the tortilla as wel as slightly overlap the meat. The reason you want to put the lettuce on so early is that it forms the bulk of the roll as you start rolling.

4, Continue to place and overlap your ingredients as you wish making sure that you finish no further than 3/4 of the way across as your ingredients will move as you roll.

5, Now for the tricky bit. Start rollong on the meat side of the tortilla, keep it as firmly as you can. As I said, this process kind of pushes the ingredients along the wrap. As you finish the roll it is good to have a lip of tortilla with just the hummus and aoli on it so that it sticks to the roll.

If I'm doing a small batch, 3 or 4, I like to wrap them individually in cling film. If I'm doing more a plastic container is good as long as the rolls are packed tight enough that they won't unroll.