" Wrap Up Lunch "
By Chef Prashant Adsule.
Wraps are a great way to combine a multitude of ingredients and flavours. This week I've combined Mexican tortillas with Asian chicken for a delicious wrap that would work for a casual weeknight meal or lunch. You can use your basic flour tortilla for this recipe or venture into the healthier multilingual versions.
Ingredients:
1 medium carrot, grated
1 tablespoon cumin
1 medium zucchini
1 medium sweet red pepper
2 cooked sliced boneless skinless chicken breast halves (optional)
2 tablespoons pine nuts, toasted
4 ounces cream cheese spread
4 whole wheat tortillas (8 or 9 inch)
8 large romaine lettuce leaves
Method:
1. First, combine cream cheese, grated carrot and cumin, in a bowl, stir until well combined.
2. Then, spread 1/4 of the cheese mixture on each of the 4 wraps.
3. Next, leaving 2 inches bare at the bottom of the wrap.
4. Then, press 2 lettuce leaves on top of cheese mixture on each wrap.
3. Divide the chicken slices among the 4 wraps, lay down the middle of the wrap, on top of the lettuce leaves, if using.
4. Cut the ends off the zucchini, do not peel, cut in half, cut each half into sticks, divide the sticks among the 4 wraps and place on top of the chicken slices, down the middle of the wrap, to one side.
5. Cut in half and seed the sweet red pepper, slice the halves into sticks, divide between the 4 wraps and place beside the zucchini, in the middle of the wrap.
6. Place the pine nuts on a cutting board. With a chef’s knife, press the flat side of the knife on the pine nuts until most of the nuts are cracked.
7. Sprinkle 1/4 of the cracked nuts over each wrap.
8. To wrap: Fold the bottom of the wrap up over the contents, holding it there while you fold the side over, then the other side overlapping the first side.
9. Take a paper towel or napkin and wrap it around the bottom half of the wrap to hold it together.
10. There will be an open “V” at the top of the front side. Enjoy the crunch!
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