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Rosie Birkett’s Cheat’s Seeded Crackers

Serves: 4

Cost Cutting Eco Friendly Quick Make

These easy crackers can be made to your liking, and are perfect for dip.

Rosie Birkett’s Cheat’s Seeded Crackers Recipe: Veggie Magazine


1 free-range egg

pinch of red chilli flakes

sea salt and freshly ground black pepper

5 Mission Deli Original wraps

For the Toppings: (to taste - combine two of the below and mix it up according to what you like)

1 tbsp poppy seeds

1 tbsp black and white sesame seeds

1 tbsp za’atar spice mix

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp caraway seeds

1 tbsp togarashi Japanese spice mix


  • Preheat the oven to 180C/350F/Gas 4.
  • Beat the egg with the chilli flakes and a little salt and pepper. Use a pastry brush to brush the spice egg wash over the wraps. Scatter with whichever toppings you prefer, then cut each wrap into triangles with scissors.
  • Bake for about 10 minutes until crisp and golden, turning them over halfway through cooking. Keep a really close eye on them when you’re baking them though, as they can easily burn because they’re so thin.
  • Serve with a colourful array of homemade dips.
Print Recipe This summer, food writer and stylist, Rosie Birkett has put together a collection of mouth-watering recipes using Mission Deli Wraps, which are super soft, so they are easier to fold and hold fillings better. For more information and delicious recipe inspiration visit


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