These sandwich fillings and ideas for new combinations are perfect for snacks between meals because they are kind to your teeth and can be made in advance. They can be eaten as cracker-toppings for smaller tummies or used to fill any wraps, pitas and toasties for larger appetites.
Terrific tuna salad filling
1 x 200g can tuna in water, drained
3 ½ tbsp half-fat cream fraiche or fromage frais*
1 celery stick
¼ small red onion
Juice of ½ lemon
2 stems of fresh dill (or 1 tsp dried dill)
- Mix the tuna with the fromage frais or cream fraiche in a small bowl.
- Finely chop the celery and red onion and add to the tuna with the lemon juice.
- Tear the leaves of the dill of the stems and chop into small pieces. Fold the fresh or dried dill into the rest of the ingredients and serve.
Variation: Add ½ chopped green apple for an extra burst of flavour.
*If you prefer to substitute mayonnaise for fromage frais or cream fraiche just use slightly less.
- Chop the turkey and spring onion into small pieces and place into a small bowl.
- Add the fromage frais, grapes and pecans and mix.
Rice & carrot beanie wraps
This filling works well with tortillas or any flatbread or you can just eat it as a rice salad. You can also vary the flavour by adding some chopped nuts or even mango.
1 tbsp olive oil
1 red onion, chopped
1 tbsp ginger, grated
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
200g Brown rice
1 large carrot, grated
1 400g tin chickpeas, drained and rinsed
Handful of fresh spinach, chopped
1 tbsp sesame seeds
6 wholewheat tortillas
Half-fat cream fraiche (optional)
- Heat the olive oil in a medium saucepan on medium heat and add the onion. Stir for a couple of minutes then add the ginger and spices. Add the rice and stir until it is translucent the add 800ml water. Cover with a lid and let simmer for 20-25 min until al dente. Top up the water if needed. Once cooked, put aside to cool.
- In a large bowl, add the rice, carrot, chickpeas, spinach and sesame seeds and stir through gently until mixed. Divide between the tortillas and add a dollop of cream fraiche (if using) and simply roll up.
These Spicy snacks taste best the day they’re made but you can also reheat them in a hot oven to crisp them up and get back some crunch.
400g tin of chickpeas drained and rinsed
200g fresh soybeans (defrost if using frozen)
½ tsp each of cumin, ground coriander, cinnamon and smoked paprika
½ tsp extra virgin olive oil
Pinch of salt (optional)
- Preheat an oven to 180˚C and line a baking tray with parchment. Place the chickpeas and soybeans on the tray in 1 layer and roast in the oven for 20min.
- Give the chickpeas and soybeans a stir and roast for a further 15-20min until golden and crispy.
- Meanwhile, place the spices and olive oil in a medium sized bowl and mix together. Add the chickpeas and soybeans and combine everything together. Serve at once.