Description

Delicious garlic and herb flatbreads loaded with seasoned Eat Curious pieces, crisp lettuce, and juicy tomatoes. Using Eat Curious Dehydrated Pieces not only helps to reduce carbon impact, but also reduces saturated fat whilst increasing fibre.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Pieces using 1 part Pieces: 3 parts cold water (or stock): For this recipe, add 215g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add 645ml water and stir well to fully submerge. We recommend adding a small amount of gravy browning or some stock to the rehydration liquid to help colour the pieces. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Place the rehydrated pieces on a baking tray. Toss with garlic puree and mixed herbs, then drizzle with a small amount of oil.
Cook in a preheated oven at 200°C / 180°C fan / Gas Mark 4 for approximately 10minutes until heated through and slightly crispy. Set aside to cool.
Prepare the vegetables: slice the cucumber and tomatoes, shred the lettuce.
Warm the khobez bread in a dry pan or microwave for 10-15 seconds.
Make the dressing: mix light mayonnaise with lemon juice dressing to taste.
Assemble the wraps: lay the khobez bread flat and spread on the dressing. Layer lettuce, cucumber, tomatoes and the Eat Curious pieces.
Season with cracked black pepper and LoSalt to taste. Fold or roll the bread, and serve.