Showing posts with label Wrap. Show all posts
Showing posts with label Wrap. Show all posts

Wednesday, 6 February 2019

Ras el Hanout Chicken Wraps

Amongst my many cookbooks is ‘Persiana’ by Sabrina Ghayour, which hasn't had the love it deserves as these wraps were fantastic. I've made some changes as we don't eat meat anymore but I used Sunfed Meats Chicken Free Chicken which works beautifully and makes it super quick as you don't have to marinate the chicken.

Ingredients

  • 2  heaped tbsp Ras el Hanout
  • Olive oil
  • 1/2 box Sunfed Meats Chicken Free Chicken
  • Sea salt
  • Flour Tortillas
  • 1 red onion, halved and thinly sliced into half moons
  • Pomegranate Molasses (optional)
  • Rocket leaves and pomegranate seeds to garnish

For the Yoghurt Sauce

  • 1 small bunch of mint, leaves picked and finely chopped
  • 200g Greek Yoghurt
  • 2 tbsp Zahtar or Sumac
  • freshly ground pepper

Method

  1. Mix the ras el hanout with olive oil to create a paste.
  2. To make the yoghurt sauce, put the mint into a bowl along with the yoghurt, Zahtar/sumac, a generous pinch of sea salt and black pepper, mix well.
  3. Preheat a large frying pan over a medium heat, drizzle in olive oil, add the Chicken Free Chicken and ras el hangout paste and cook until Chicken is warmed through. Should only take 3-5 minutes.
  4. Build your wrap by starting with the Chicken and onion slices. Dollop some yogurt sauce on top, drizzle with Pomegranate Molasses, garnish with rocket and enjoy!
Image source: Persiana (as we ate ours before I could take a picture!)


Thursday, 12 December 2013

Beef and Salad Wraps with Ginger & Chilli Dressing

Crispy, fresh quick week day meal thanks to Dish #51. I omitted the rice as we found this filling without it but if you need to make it go further add some cooked rice.

Ingredients
serves 4
takes 30 minutes
  • 500g rump steak
  • 2 tsp olive oil
  • salt & freshly ground pepper
  • Dressing: 1 tbsp grated fresh ginger; 1/2 cup rice wine vinegar; 1/4 cup caster sugar; 2 tbsp fish sauce; 1/2 tsp dried chilli flakes; 1 tsp fresh lime juice
  • To serve: 1/3 cup cashew nuts, roasted; handful fresh coriander, chopped; cos lettuce, leaves washed & separated; 1/2 cucumber, thinly sliced; 2 cups carrot, grated 
Method
  1. Dressing: Place all the ingredients except lime juice, in a
    saucepan & bring to the boil, then simmer for 5 minutes. Set aside to cool then add lime juice.
  2. Beef: Season steaks with salt & pepper on both sides, rubbing it in as you go. Heat pan to high and cook 2-3 minutes each side. Transfer to a plate & let it rest for 5 minutes. Slice thinly and toss with the meat juices.
  3. To serve: Chop the cashew nuts and coriander together and place into a serving bowl. Arrange the beef, lettuce, cucumber & carrots on serving plates and let everyone help themselves. Enjoy!

Tuesday, 26 November 2013

Creamy Bean and Avocado Wrap

Don't feel like hanging over a hot oven in this weather? Neither did I so a quick yummy wrap was on the menu. Use whatever you have on hand for the filling. I made coleslaw as there were bits and pieces hiding in the back of the fridge. You could use kidney or black beans as well.

Ingredients
serves 2
takes 20 minutes
  • 2 cups shredded cabbage, red/white or bit of both
  • 1 medium carrot, grated
  • 1/4 small fennel bulb, finely sliced (optional as it's going out of season)
  • 1 small red apple, grated
  • 1/4 cup chopped fresh coriander
  • 1/4 cup of mayonnaise
  • 1 can white beans, rinsed
  • 1-2 ripe avocados
  • 2 tsp spicy harissa paste or chopped up chilli - something to give the bean mixture a kick
  • 4 wholewheat wraps, or tortillas
Method
  1. Finely chop the cabbage and coriander, grate the carrot & apple, slice the fennel, toss to combine with mayonnaise.
  2. Mash beans and avocado in another bowl with a potato masher or fork. Stir through some harissa paste to taste.
  3. To assemble the wraps, spread the bean-avocado mixture onto a wrap and top with the cabbage-carrot slaw. Roll up & enjoy!