The Athlete’s Wrap

Oct 9, 2014

The Athlete’s Wrap

Oct 9, 2014

THE ATHLETE’S WRAP, with freshly rolled tortilla, peanut butter, banana, honey, fresh berries, oat bran, walnuts and gem lettuce
By Chef Rudolph Van Der Bergh



Tortilla Dough

270 g bread flour
60 g butter
150 ml water


300 g peanut butter
6 bananas
1 punnet blueberries
12 large strawberries, sliced
120 ml Boekenhout honey
60 ml oat bran
250 ml walnuts
3 heads baby gem lettuce
200 g fine beans, steamed
200 g sugar snaps, steamed
extra virgin olive oil
balsamic reduction

For the dough, rub the butter into the flour, using your fingers, then you can incorporate the liquid little by little until firm dough has been produced. Knead until the dough is firm and very elastic. Leave the dough to rest for an hour under a moist kitchen cloth. Divide the dough into six portions and roll out into a round flat tortilla shape. Place in a pan with very little olive oil and cook both sides over medium heat, remove and leave to cool.

Place the wraps onto a flat working surface, spread the peanut butter on each wrap, then add the sliced banana, berries, honey, bran, nuts, gem lettuce and wrap around till it forms a round cylinder. Trim the sides, then slice the wrap in three pieces, and assemble on a plate.

Serve with the steamed fine beans, sugar snaps, a few berries, and drizzle some extra virgin olive oil and balsamic reduction on the plate.

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