Baker reveals how to make viral TIkTok trend with Nutella, Marshmallow fluff and Biscoff 


The viral ‘game changing’ wrap hack that has taken social media by storm has got a sweet makeover.

The hack, which requires home cooks to cut the wrap from the centre to the edge and place ingredients in neat quarters so it is easy to fold and toast, has taken TikTok by storm with thousands of users making their own versions.

Now, popular British baker Eloise Head- who goes by FitWaffle Kitchen – has put a sweet twist of the savoury snack and made a very indulgent treat with Nutella, Lotus Biscoff spread, marshmallow fluff and Oreos.

The hack first went viral when an Australian cook posted a video on her ‘Crystals Cooking Fun’ TikTok account which shows her making a small cut in the wrap from the centre to the outside edge and filling it with chicken and lettuce.

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Popular British baker Eloise Head (pictured) – who goes by FitWaffle Kitchen – has put a sweet twist of the savoury wrap hack and made a very indulgent treat with Nutella, Lotus Biscoff spread, marshmallow fluff and Oreos

And the desire for wraps has clearly had an impact, with Waitrose reporting sales of wraps and flatbreads have risen by 37 per cent and online searches by 189 per cent year on year. 

While the first hack used chicken, lettuce, and tomato, Hampshire-based Eloise had a sweet take on the trend, which has whipped up 50,000 likes.

Using a pizza cutter, she first cut a radius into the wrap, before adding biscoff spread, topped with biscoff crumb to one quarter.

Next, she adds Nutella and Oreo crumb to another section before  filling the third with marshmallow fluff, which she toasts with a blow torch.

Using a pizza cutter, she first cut a radius into the wrap, before adding biscoff spread, topped with biscoff crumb to one quarter.

Next, she adds Nutella and Oreo crumb to another section before filling the third with marshmallow fluff, which she toasts with a blow torch.

While the first hack used chicken, lettuce, and tomato, Eloise had a sweet take on the trend, which has whipped up 50,000 likes.

In the final quarter, Eloise puts more biscoff spread before folding the wrap into sections and toasting it in a sandwich grill.

In the final quarter, Eloise puts more biscoff spread before folding the wrap into sections and toasting it in a sandwich grill.

Waitrose top tips for filling combinations for the perfect wrap 

1. A French classic, the Croque Madame: Wiltshire ham, grated gruyère, a mix of Dijon mustard and crème fraîche, sliced cheddar cheese topped with a fried egg

2. A Mediterranean twist: spicy ‘nduja and creamy burrata work well with milano salami and rocket

3. A New York twist: salt beef, sauerkraut, Emmental, mustard

4. A modern cheese toastie: cheddar cheese, kimchi, grated mozzarella, tahini

5. A flavourful veggie version: sliced beetroot, goat’s cheese, black garlic, rocket

6. A Middle Eastern-inspired take: feta, falafel, houmous, zaatar

In the final quarter, Eloise puts more biscoff spread before folding the wrap into sections and toasting it in a sandwich grill.

Eloise’s treat has racked up thousands of likes and comments, with some branding it ‘perfect’.

‘Ahhhh this looks epic. Perfect dessert wrap,’ said one.

‘Okay you got me there, now I definitely need to try it!’ commented another.

‘Omg that sounds effing AMAZING,’ wrote a third.

The hack, which has also seen KFC and Mexican takes, ensures even distribution of any combination of fillings by slicing a wrap into quarters, layering the fillings and folding in a clockwise direction. 

The final result – which is either pan-fried or toasted – is a refreshing change from a traditional sandwich and the perfect lunch for the colder months.

Parents have also taken to social media to say it’s great for getting children involved in making their own lunch, and for using up food in the fridge including opened jars of sauce and leftover dinner ingredients. 

Zoe Simons, Waitrose innovation chef, told FEMAIL: ‘Many of us are making more meals at home than ever before and this simple layering hack is a fun experiment to try for lunch. 

‘Tortilla wraps are a store cupboard staple and it’s brilliant to see people sharing new ways to enjoy them. 

‘All kinds of ingredients will work for this, but my top tip is to make sure the balance is right. 

‘Ensure you have creamy, tangy and savoury flavours, as well as crunchy and soft textures, for the perfect wrap.

After filling the snack with sweet treats Eloise toasts it in a grill which allows the sweet gooey treat to melt

After filling the snack with sweet treats Eloise toasts it in a grill which allows the sweet gooey treat to melt

After filling the snack with sweet treats Eloise toasts it in a grill which allows the sweet gooey treat to melt 

The viral 'game changing' wrap hack that has taken social media by storm has got a sweet makeover. Now, popular British baker Eloise Head - who goes by FitWaffle Kitchen - has put a sweet twist of the savoury snack and made a very indulgent treat with Nutella, Lotus Biscoff spread, marshmallow fluff and Oreos.

The viral ‘game changing’ wrap hack that has taken social media by storm has got a sweet makeover. Now, popular British baker Eloise Head – who goes by FitWaffle Kitchen – has put a sweet twist of the savoury snack and made a very indulgent treat with Nutella, Lotus Biscoff spread, marshmallow fluff and Oreos.

Meatless Farm’s Breakfast Wrap recipe

Meatless Farm has shared a recipe for sausages, scrambled tofu, double cheese, spinach, tomato & mushroom, crispy hash brown exclusively with FEMAIL. 

Ingredients 

  •  4 Meatless Farm Sausages, cooked and sliced in half lengthways
  • 2 Tortilla wrap
  • 4 slices of vegan cheese
  • 1 clove garlic 
  • splash of red wine vinegar 
  • 1 garlic clove, finely chopped 
  • ½ tsp turmeric 
  • ¼ tsp smoked paprika 
  • ½ tsp of sea salt 
  • 1 tbsp vegan butter 
  •  Crushed 30g Baby leaf spinach
  • 1 tbsp olive oil 4 
  • Cherry vine tomato 
  • Halved 1 Mushroom, sliced
  •  300g silken tofu / half cut into chunks,half blitzed until smooth in a food processor
  • 1 spring onion finely sliced
  • Plenty of black pepper 
  • 1 Maris piper potato either grated cut into fine strips with a mandolin 

Method 

1. First job is to cook the sausages, heat a little oil in a non stick pan over a medium heat, fry the sausages carefully until coloured all over. This will take 6 – 8 minutes. 

2. Once cooked, remove from the pan and slice in half lengthways and set aside. 

3. For the Spinach, tomato & mushroom.. heat the olive oil over a medium heat with the garlic clove, add the mushrooms and season well, cook until coloured on both sides, add the cherry tomatoes and lower the heat, cook for 1 minute until just starting to soften, add a tiny splash of red wine vinegar followed the baby spinach. 

4. Remove the pan from the heat immediately so the spinach wilts gently with the residual heat of the pan. 

5. Season and leave to one side. For the tofu scramble… heat a little oil in a non-stick pan over a low heat, add the garlic and spring onion, season well with salt and cook gently until the garlic smells absolutely amazing and you want to stick your face in it (don’t actually stick your face in it). 

6. Add the whizzed up half of the tofu along with the turmeric and smoked paprika to the pan. 

 7. Cook gently for 2 mins, then add the rest of the tofu. Season well and heat through. For the hash brown… place the grated potato in a sieve, hold over your sink and very carefully pour over some freshly boiled water, this will help soften the potato and remove some starch.

 

8. Give the potato a good wash under cold water, drain well and squeeze out as much excess water as possible. 

9. Place the potato in a mixing bowl and season well with salt and pepper and add a large nob of (vegan) butter.

10.  On a baking tray lined with baking parchment, place an egg ring (if you have one), drizzle in a little oil and gently press some of the potato mix into the egg ring. 

11. Repeat with the remaining potato mix. If you don’t have an egg ring just shape roughly with your hands. 

12. Drizzle each hash brown with a little rapeseed/veg oil Bake in the oven at 180.C for half an hour or until nice and crispy. 

13. To assemble and finish the wrap… Take a tortilla and make cut half way up from the bottom to the centre.

14. Lay the sausage slices in one quarter and top with the cheese, the hash brown, the spinach mix and the scrambled tofu in separate quarters of the wrap. 

15. Then carefully fold it over on itself. Place the wrap on a baking tray and pop in the oven at 180.C for about 10 mins until hot and crispy. 

16. Remove from the oven, grab a big and enjoy. It’ll probably be very messy but it’ll be worth it.  

 





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