During the week some friends of mine came around and we ended up making tortilla wraps for dinner. It was quite fun for all of us, and everyone had a chance to pitch in and make their wraps as they wanted. So i decided to share the recipe for this easy to make meal, and I hope you will like it as much as we did.
INGREDIENTS:
- Tortilla wraps
- 1 kg turkey breast
- Carrots
- Celery
- Radish
- White and purple cabbages
- Kidney beans
- Sweet corn
- Natural yoghurt (500g)
- Dill yoghurt spice mix
- Onions
- Hot sauce
The filling:
Wash and slice the cabbage and onions coarsely. The different types of cabbage have a different flavour profile with the purple variety being stronger, so use more of the white one with less of the purple (or use it however you please). After chopping the cabbage, you can squeeze half a lemon over it to enhance the flavour.
Clean the carrots and grate but not too finely.
Slice the radishes using a grater.
Dice up one stick of celery into small pieces.
Be careful with celery as this vegetable has very strong flavour. A stick or half will do the trick.
Empty the sweet corn (drain it first) and kidney beans into separate plates. If the kidney beans you are using is canned, empty it out and rinse them with cold water.
For the meat:
Pound out the meat, either with a kitchen hammer, if you have one, or with an empty bottle which has a strong flat base.We’re pounding it out because typically, poultry breasts can be very thick and harder to work with and by the time it’s cooked on the inside, it’s super dry on the outside.
I cut mine in half to help me pound it more easily. Also,I forgot to cover it up with cling film, but you should wrap the meat in cling film before pounding to protect the meat fibres.
Pound it till it has flattened out, then use your favourite spice mix and spice very well, rubbing the spices in with your hand so it gets into the meat properly. Do it on both sides.
Melt some butter in the microwave, then use a brush to put a coat of the melted butter on both sides.
Put into a very hot oven (your highest temperature setting) and allow to grill for about 15 - 20 minutes, turning it every 5 minutes, depending on the size. Do not let it dry out.
When it is done, bring it out of the oven, and let it sit for about 5 minutes before you shred with a knife. Put in a bowl and add your hot sauce as generously as you can handle.
Mix the natural yoghurt with the dill-yoghurt spice mix. Natural yoghurt is preferable because it has no flavour of it’s own, so anything it is mixed with will have its flavours pronounced. Also, for the health-conscious people, this has very little calories which makes it better than most orthodox dressings available.
The wrap
Take your tortillas, whether flour, whole wheat or corn or whatever variety you are able to get (the bigger, the better) and put it, one at a time, in an empty hot frying pan.
toast each side for about 40 seconds, and that is all you have to do to them. Do this just before you assemble so that it remains nice and warm.
Now you can assemble your wrap as you please.
One serving suggestion is to never overload when you are doing this, otherwise it would be hard to fold over and it creates a mess.
Another tip is to always assemble all the parts in a straight line in the centre of the tortilla wrap. Folding then becomes easy.
I had this with my homemade virgin mojito (the recipe is here) and the company of friends completed a lovely evening.
A simple and very straightforward recipe. I hope you get to try it and enjoy it.
How do you use the radishes? Do you grate just the bulb and throw away the leafy part?
ReplyDeleteAlso what sort of flavour does it give?
You grate just the bulb. It has a very strong and intense flavour like the celery. It was my first time using and I don't think I will use the two of them simultaneously again.
ReplyDelete