Leftover Salad Tortilla Wrap
There’s a specific kind of guilt in a bowl of leftover salad sitting in the fridge too good to toss, not appealing enough to eat plain a second time. This recipe answers a question we hear often: how do you actually use red onion relish beyond a cheese board or a burger? Here, it’s the base layer spread onto a tortilla, folded around yesterday’s salad and a slab of goat cheese, then air-fried until crisp. Fifteen minutes, one air fryer, zero waste.
Why this recipe works
Red onion relish adds moisture so the wrap doesn’t taste dry, plus a tangy, slightly sweet contrast to whatever salad you’re using up. Air-frying (or baking) at high heat crisps the tortilla’s outside while the goat cheese inside softens and the relish’s edges caramelise slightly.
Ingredients
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Leftover salad (any mix)
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2 tortilla wraps
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2 tbsp The Misfits Red Onion Relish (30 g) [CHECK: ingredient list states “3/4 tbsp”, method calls for “2 tbsp” both kept as written; confirm before publishing.]
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Goat cheese, to taste
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Olive oil, to brush
Serves 2.
Tags: Lunch
Step-by-step method
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Spread 2 tbsp of The Misfits Red Onion Relish on the tortilla.
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Add the leftover salad in the centre, on top of the relish.
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Fold both sides in, then fold from the top over the filling and roll to the end.
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Brush olive oil on the tortilla.
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Line an air fryer or oven tray with parchment paper.
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Air-fry or bake at 190°C for 10–12 minutes, until golden brown.
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Take out and cut in half.
Swaps & variations
Feta or soft cream cheese substitute well for goat cheese. Swap the salad for leftover roasted vegetables or grilled paneer. No air fryer? A regular oven at 190°C on a wire rack works, checking at 10 minutes. Add leftover rice or quinoa for a heavier lunch.
Storage & make-ahead
Assemble ahead and refrigerate unfried for up to a day brush with oil and air-fry just before eating. Already-cooked wraps don’t reheat well a second time.
Nutrition note
This wrap’s nutrition depends mostly on the salad base greens give fibre and vegetables, a grain salad adds more carbohydrate. The relish contains ashwagandha, one of The Misfits’ traditional Ayurvedic ingredients.
The Misfit behind this recipe
The Misfits Red Onion Relish starts with onions grown by organic farmers around Jaipur — including the brand’s own farm in Chakshu, that don’t meet retail’s cosmetic standards but are otherwise perfectly good. Cooked down slowly with ashwagandha, it turns produce that would likely have gone to waste into a condiment built for exactly this kind of use-up-what-you-have cooking.