Kimchi Wrap

Kimchi Wrap

Tetley Peppermint Tea

Lee says “Hand-held snacks like sandwiches and wraps remain the most popular choice at lunch-time, and new fast-food style dishes like this Kimchi wrap are really something special, embracing the street-food revolution currently sweeping the globe. Originating in Korea, kimchi is made by fermenting a range of vegetables and seasonings, creating a sweet and sour taste sensation. I’d recommend serving this with a Peppermint blend, which will refresh the taste buds and cleanse the palette, making each mouthful a masterpiece!”


(Serves 4)

  • 4 corn tortillas
  • 100g aubergine puree
  • 100g pickled sweetheart cabbage (kimchi)
  • 50g sliced savoy cabbage
  • 50g sliced red cabbage
  • 40g sliced red onion
  • 40g sliced carrot
  • 5g cumin seeds
  • 1 pomegranate
  • Olive oil
  • Cornish sea salt
  • Freshly milled pepper


  • Warm the tortilla and set aside
  • Mix the cumin, savoy and red cabbage, onion and carrot together with a little olive oil
  • Season well to make a slaw
  • Cut the pomegranate in half and tap the back with a spoon to remove the seeds
  • Place the puree on the tortilla, top with the kimchi and slaw
  • Top with pomegranate seeds and serve
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