4 fast & easy ways you can wrap up a healthy & tasty meal…

How many of you eat out or “da-bao” (takeaway) at least once a day? We’re pretty sure that it has become the norm for busy working adults these days.

Food prepared outside has a higher likelihood to contain more dietary fat, oil, salt, MSG and sugar, with relatively less fibre and nutrients. The habit of having eat-out/order-in food on a frequent basis may harm your health and bring about chronic diseases in the long run. For parents, it is also our responsibility not to put our kids at risk due to lack of time to prepare home-cooked food for them. A balance diet is important and you don’t need to be a Gordon Ramsay to be able to whip up a dish.

Looking for some easy-to-prepare and pocket-friendly options for a meal on the go? Try out our Gardenia Wraps! Yes, if you haven’t noticed, there are 4 delicious types of Gardenia Wraps – Plain, Wholemeal, Garlic and Herbs for you to choose from!
Each pack of Gardenia Wraps contains 5 pieces of soft wraps and come in convenient, resealable bags to keep the wraps fresh and soft even after opening.

The wonderful thing about wraps is that 1 wrap = many possibilities! All you need is a little creativity to DIY a healthy meal or a yummy lunchbox snack and you will be pleasantly surprised to discover how easy the Gardenia Wraps can make any meal fun and appealing!

We have put together some of our favourite ingredients and dished out 4 fast & simple recipe ideas you can enjoy with Gardenia Wraps. Let your imagination cook up new recipes! With Gardenia Wraps, you can be as creative and versatile as your ingredients allow!

Spinach Quiche


A slice of Gardenia Herbs Wrap

6 turkey bacon slices

1 bowl of baby spinach

1 bowl of mushroom slices

3 slices of cheese

2 eggs

2 tablespoons of mayonnaise


Place a slice of wrap in a non-stick pan.

Layer on turkey bacon slices.

Add spinach, mushroom slices and turkey bacon slices.

Top with cheese slices.

Cover pan and cook over low heat for 5mins.

Beat eggs & mayonnaise together. Pour mixture on top of the cheese slices.

Once egg mixture cooks and firms up, add cherry tomatoes halves nicely on top.

Remove from pan and serve.

Remove from pan and serve.

Rolled Omu-Rice


A slice of Gardenia Garlic Wrap

1 cup of cooked rice

1 serving of frozen mixed vegetables (defrosted)

1 chicken thigh

2 tablespoons of tomato ketchup

2 eggs

2 tablespoons of milk

Dash of pepper and salt

Slice of nori

Chopped Onions


Toast wrap for 1 -2 minute and set aside.

Beat eggs, add in milk and dash of salt & pepper.

Cook egg mixture as a thin sheet of omelette. Set aside to cool.

Dice chicken thigh into small pieces.

In a heated pan, sauté onion and cook chicken dices.

Add in cooked rice, mixed vegetables, tomato ketchup and stir fry to mix evenly.

Place a piece of wrap on a plate. Layer with slice of nori and omelette.

Arrange rice mixture in the centre of the wrap.

Fold both ends over the filling. Roll up and serve with a drizzle of ketchup.

Pan Grilled Chicken Avocado Wrap


A slice of Gardenia Wholemeal Wrap

1 medium avocado

½ lemon

1 chicken thigh meat, skinless

2 slices of romaine lettuce leaves

2 rings of red onion

2 slices of cucumber

2 slices of tomatoes


Toast wrap for 1-2min and set aside.

Lightly marinate chicken thigh with light soya sauce and pepper.

Pan grill the chicken thigh over medium-high heat.

Set aside to cool.

Cut avocado and scoop flesh into a small mixing bowl.

Use a fork and mash it till smooth.

Squeeze some lemon juice and mix for smoother consistency.

Add a dash of salt and pepper for taste.

Place wrap on a plate and spread avocado mixture evenly on it.

Place lettuce and chicken thigh on top.

Complete with onion, cucumber and tomato slices.

Fold the 2 edges of the wrap across the centre and secure with toothpick.

Baked Nachos/ Chips


Slices of Gardenia Plain Wraps

Pinch of Sea Salt

Olive Oil

For Home-made Salsa Dip:

1 can of diced tomatoes

1 Jalapeno/green chilli, seeded and chopped

½ diced red onion

1 clove of garlic, chopped

1 lime, juiced

Coriander/ Chinese parsley

¼ teaspoon of Cumin

¼ teaspoon of sugar

Salt and black pepper

1 teaspoon of extra virgin olive oil


Blend the Salsa Dip ingredients till desired consistency.

Leave in fridge for an hour or so for the taste to develop further.

Slice each wrap into 8 wedges or smaller as desired.

Brush on a light layer of olive oil, sprinkle on a pinch of sea salt and place in air fryer at 180 degree for 4min.

Chips are done when the edges are crisp, dry and slightly lifted.

Leave to cool and serve with the salsa dip.