These fresh Mediterranean-inspired wraps are ideal for lunch, picnics or a quick family dinner. Season the chicken with paprika, oregano, salt and pepper, then cook it in olive oil over medium-high heat until golden and completely cooked through. For the creamy dressing, combine Hanini Natural Yogurt with Mayor Garlic Sauce and lemon juice, mixing until smooth. Warm the tortilla wraps briefly in a dry frying pan so they become soft and easy to roll. Spread each wrap with the yogurt-garlic dressing, then add lettuce, cucumber, tomatoes and red onion. Top with the cooked chicken and crumbled cheese. Drizzle with a little extra dressing before folding in the sides and rolling tightly. Serve immediately or wrap individually for an easy packed lunch.

For a comforting meat-free meal, this creamy pesto gnocchi combines soft potato gnocchi with juicy tomatoes and rich basil pesto. Cook the gnocchi according to the packet instructions and reserve a little of the cooking water before draining. Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and cherry tomatoes until the tomatoes begin to soften and release their juices. Lower the heat and add the Mayor Basil Pesto and cooking cream, stirring gently to create a creamy sauce. Add a splash of reserved cooking water if the sauce is too thick. Toss the cooked gnocchi through the sauce until completely coated. Transfer to a baking dish, top with mozzarella or Parmesan and bake at 200°C for approximately 10 minutes until bubbling and lightly golden. Finish with fresh basil and black pepper.

This creamy coconut chicken is an easy one-pan meal with a lovely balance of savoury, creamy and lightly spiced flavours. Heat the olive oil in a large deep pan and brown the chicken pieces on all sides. Remove them briefly and add the Diced onions and red pepper and cook for 1 minutes. Stir in the garlic, curry powder and turmeric and cook for about one minute to release the spices. Add the basmati rice and stir well so that the grains become coated in the aromatic mixture. Pour in the Pinto’s Pride Creamy Coconut Milk and chicken stock, then return the chicken to the pan. Bring to a gentle simmer, cover and cook for approximately 18–20 minutes, or until the rice is tender and the chicken is fully cooked. Allow the dish to rest for five minutes before fluffing the rice. Finish with fresh coriander, lime juice and toasted coconut flakes.

Combine the quinoa with drained chickpeas, diced cucumber, pepper and chopped parsley. Crumble the cheese over the top before dressing everything with lemon juice and olive oil. Chill before serving to allow the flavours to develop.

Cook the gnocchi until they float before preparing a sauce using garlic, tomato pulp and Creamylight. Simmer until silky before folding in the gnocchi. Finish with basil and grated cheese for a comforting meal without feeling too heavy for summer.

Heat a non-stick pan over medium heat and cook the halloumi slices for around 2–3 minutes on each side until beautifully golden. Meanwhile, fluff the ready-to-eat couscous with a fork before transferring it to a large serving bowl. Add the cucumber, cherry tomatoes, red onion, olives and fresh mint, mixing gently to distribute all the flavours evenly. Whisk together the lemon juice, olive oil, salt and freshly ground black pepper before pouring the dressing over the salad and tossing everything together. Arrange the warm grilled halloumi on top just before serving so it contrasts perfectly with the cool vegetables. This colourful bowl is light, satisfying and ideal for a warm summer lunch or outdoor dinner.

Cook the fusilli pasta according to package instructions, drain and rinse under cold water to cool completely. Transfer the pasta to a large bowl and add the cherry tomatoes, cucumber, sweetcorn and mozzarella pearls. Stir through the Mayor Pesto with Artichoke until all the ingredients are evenly coated and full of flavour, then add fresh basil leaves and gently mix again. Refrigerate for at least 30 minutes before serving to allow the flavours to develop, making it perfect for summer gatherings and picnics.

Heat a frying pan over medium heat and cook the chicken strips until golden and fully cooked. Mix the Mayor’s BBQ Sauce with honey and pour it over the chicken, stirring continuously until the pieces are evenly coated in a sticky glaze. Warm the tortilla wraps and fill each one with lettuce, tomato and red onion before adding the glazed chicken. Roll the wraps tightly, slice in half if desired and serve immediately for a quick and flavour-packed meal.