How to enjoy Wrapchic
at home

Whatsapp Google+ Pinterest LinkedIn Tumblr +

Are you missing indulging on your favourite dish from Wrapchic? We are going to help you get those taste buds going by helping you recreating the tantalizing mix of Indian and Mexican food Wrapchic are known for.This week we’ve got two delicious recipes from the Wrapchic menu (vegan lovers, we’ve got you covered) for you to create at home and for those who have a sweet tooth we’re going to share the how to make a perfect cup of chai to end the evening meal. It doesn’t end there, we want to bring a bit of India to your home to help create the perfect backdrop for your meal. Why not get the kiddies involved in decorating candles for the table with colourful patterns and top the night off with a fun family game.

Cook up a vegan soya amritsari bowl

Wrapchic Vegan soya amritsari bowl

What you’ll need:

  • 200g soy medallions/ soy chunks
  • 250g rice
  • Vegetable stock
  • 1 medium white onion, diced
  • 2 garlic clove, crushed
  • 2 tbsp fresh grated ginger
  • 1 tsp salt
  • 2 tbsp coconut oil
  • 1 tbsp garam masala
  • 425g chopped tomatoes
  • 400g coconut milk
  • 50-100g almond flakes (for decoration)
  • 425g kidney beans, drained
  • 1 tsp soy sauce
  • Crushed red pepper flakes
  • 15g lime juice


  1. Start by placing the soy medallions in a bow of salted water and let soak with the lid on for 15 minutes, then drain and press out as much liquid as possible.
  2. Next, we need to prepare the rice. Soak the rice in cold water for 30 minutes. Pour the rice into a pan over a low heat and add double the amount of water. Bring to a boil and swirl the rice once. Put a lid on, turn the heat down and simmer for 10 minutes.
  3. Take the pan off the heat, fluff the rice with a fork and let sit for 10 minutes
  4. Heat the oil in a large pot over a medium/high and add the onion, garlic, ginger, and garam masala. Cook until softened.
  5. Add the soy medallions/ soy chunks and fry for 5-10 minutes until brown
  6. Add tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer
  7. Let cook for 10 minutes to let flavours blend together
  8. Add salt as needed to intensify flavours
  9. To serve, ladle curry over warm rice and top with a pinch of crushed red pepper and a squeeze of lemon juice. Enjoy!

Rustle up some chicken tikka burritos

Wrapchic- Chicken Tikka Burrito

What you’ll need:

  • 4 tbsp natural yogurt
  • 1 lemon, juiced
  • 2 garlic cloves, chopped
  • 2 tbsp ginger, chopped
  • 1 green chilli, deseeded and roughly chopped
  • ½ coriander bunch, finely chopped, stalks and leaves kept separate
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 ½ tbsp smoked paprika 
  • ¾ tsp chilli powder
  • ½ tsp garam masala 
  • ½ onion, thinly sliced
  • cherry tomatoes a small handful, sliced
  • Uncle Ben’s Spicy Pilau Rice 250g (or freshly cooked rice if you don’t want to cheat!)
  • 4 Roti


  1. Put 1/2 the yogurt, a squeeze of lemon juice, garlic, ginger, green chilli and coriander stalks into a small blender and whizz until smooth. Tip into a bowl and add the chicken, spices and lots of seasoning, and mix really well.
  2. Leave to marinate for 30 minutes. Divide the mixture between 4 metal skewers, leaving gaps between each piece to ensure they get well charred.
  3. Heat the grill to high. Put the skewers onto a foil-lined baking sheet and grill for 4-5 minutes on each side until charred and cooked through.
  4. Meanwhile, mix the onion and cherry tomatoes with a good squeeze of lemon juice and some seasoning.
  5. Mix together the coriander leaves and remaining yogurt in a bowl with a squeeze of lemon juice, a little seasoning and a splash of water to loosen.
  6. Heat the rice then divide it between the 4 roti. Pile in the onion, tomatoes and chicken, and finish with the coriander yogurt, wrap up and serve

Sip on some masala chai tea

Chai Tea in a saucer with cinnamon

What you’ll need:

  • 2 cups of milk
  • 2 cups water
  • 4 whole cloves
  • 2 green cardamom pods, crushed
  • 2 peppercorns, crushed
  • 1 cinnamon stick
  • ½ inch piece ginger, peeled and chopped
  • 2 tbsp sugar
  • 2 tbsp black tea (bagged or loose leaves)


  1. In a medium saucepan, combine the milk, water, and spices. 
  2. Simmer over medium heat for 10 minutes, stirring occasionally.
  3. Add the sugar and tea leaves. Stir, and then simmer for 5 minutes.
  4. Strain into your favourite mug and serve

Creating the perfect setting for enjoying your meal

Family sat around dining table with candles eating dinner

We all know getting the kids to the dinner table can sometimes prove to be difficult, but fear not, we have a brilliant activity to make dinner time much more fun for all! All you need is some old or spare candles, paint, glitter and any other craft materials you have and want to use. Simply let the kids unleash their artistic skills by creating colourful designs on the candles. Once the candles are ready, dim the lights and place the candles as a centrepiece on your table. This will help create a relaxing and calm atmosphere to enjoy the delicious and fresh food you have just prepared

Enjoy an after-dinner game

wrap chic dice game

After enjoying the scrumptious meal you’ve cooked up It’s time to top the evening off with a fun game the whole family can get involved in. All you need to do is download and print off our roll a dice game, cut out and fold into a cube and voila! Roll the dice and test each other’s knowledge by identifying, spelling or even making a sentence with the vocabulary. Can you predict who will come out on top as the mastermind of the family?!

Enjoyed learning how to create your own Wrapchic at home? Why not throw your chef’s hat back on and try some other brilliant meals we have for you from our fakeaway series here.