Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Difficulty: easy
  • Print

Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.  

 

 

Advertisements

Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Difficulty: easy
  • Print

Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Crazy About… Cauliflower Mash with Leeks and Garlic

 

Cauliflower mash 2

I never thought I’d see the day. Cauliflower mash instead of potatoes? No. Nope. Absolutely f-word-ing not! I thought it ghastly, recoiling at the very thought. Buuut you know, people change. At least, I started eating healthily, and thus decided not to judge, instead to rather be open-minded (and open-mouthed) to the healthier, cleaner alternatives. Yoga had a lot to do with this too, to be more mindful and conscious of what I’m putting in my body. Those two words – such yoga speak! Namaste (in the kitchen). The cook in me honours the cook in you.

Caulimash 2

Such began my adventure, and it’s been fun. Healthy food doesn’t have to be boring, and therein lay my problem with cauliflower mash. I mean, what does it even taste like? (I’m talkin’ about the version without lashings of butter.) Nothing, people, it tastes like a whole lotta nothing. Aaaand, coupled with the obvious reminder that it’s clearly not potatoes, presents a double insult. The solution is easy: Add stuff. Not butter though (sob) or sour cream (f-word), but healthy ingredients that don’t compromise its integrity (more yoga speak, seriously, I’m such a pro). When you eat food that’s naturally bland, it reminds you of its, well, nothingness, and therefore makes you (defo me) want other, unhealthier food. Obviously. But add some healthy ingredients, in this case leeks, enough garlic to repel your (my) husband for a few days (sorrynotsorry), fresh rosemary (from my garden no less, totes organic) and Dijon mustard, and you have a winner. The Husband is beyond obsessed with potatoes, like it’s abnormal that he thinks about them so much, but even he conceded that it was “really tasty” and admitted that he would eat it again. So, folks, I needed to share this with you. I used it as a potato substitute in cottage pie, but you can use it as a side dish just the same. Also, it’s easy, and I do love easy. Easy, healthy, yummy… the trifecta. I’m so #winning at life right now.

Cauliflower Mash with Leeks and Garlic

  • Difficulty: crazy easy
  • Print

Supplies:

700g cauliflower, cooked until very soft
3 leeks, chopped
1 (very) heaped teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon olive oil
Sea salt and freshly cracked black pepper

Making It Happen:

Cook the cauliflower, either by boiling or steaming it, until very soft.

Meanwhile, fry the leeks and garlic in olive oil on medium heat until cooked, about 5 minutes.

Mash the cauliflower very well, then add the leeks and garlic. Stir in the Dijon, mixing well, and the rosemary.

Season with sea salt and freshly cracked black pepper. Give it one last hearty stir and serve hot.