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!

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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.

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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.  

 

 

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Cottage Pie

We’re in the midst of extensive kitchen renovations and I knew that for six weeks I wouldn’t be able to cook, so I made a whole lot of home-cooked meals which I froze. This is my idea of microwave meals and cottage pie is at the top of the list! It’s delicious and it’s the type of dish you can cook and serve the next day or freeze until it calls your name. It’s screaming my name right now! This is the perfect winter meal or, if you’re like me, the perfect meal to freeze and reheat on a blisteringly hot summer’s day in the Southern Hemisphere!

Servings: 6   Prep time: 5 minutes   Cooking time: 1 hour 15 minutes

Ingredients:

500g lean mince
2 onions, chopped
1 teaspoon minced garlic
2 tablespoons oil
30g tomato paste
250g mushrooms, sliced
8 carrots, cut into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon oregano
Sprinkle of thyme
Salt and pepper to taste
2 tablespoons flour
1 sachet or cube beef stock (my preference is Ina Paarman’s real beef liquid stock in a sachet but you can use any beef stock)

Method:

Cot pie stove (2)On medium-high heat in a large pan, fry the onion and garlic for 3 – 4 minutes, stirring occasionally. Add the mince and fry for another 2 minutes, stirring to prevent from sticking, until lightly browned. Add the tomato paste, mushrooms, carrots, Worcestershire sauce, oregano, thyme and pepper. Do not add the salt yet, do this after you’ve added the stock  to prevent the dish being too salty. Fry, stirring, for another 5 minutes.

 

Add the stock in water and flour, stirring to mix well. Cover, bring to the boil, then turn down the heat and simmer, uncovered, for 25 minutes until thickened.

Meanwhile, make the mashed potatoes:

6 potatoes
2 tablespoons butter
200 ml milk
1 teaspoon nutmeg (optional)
1 teaspoon mustard (optional)
Salt and freshly cracked black pepper
200g cheddar

 

 

Peel and quarter the potatoes, place them in a dish, cover with water and cook on high power in the microwave for 20 minutes or until soft. Drain them, add the butter and stir until melted. Pour the milk in and mash until smooth and creamy. Stir in the mustard and nutmeg and season with salt and freshly cracked black pepper.

Cot pie cheese 2 (2)Preheat your oven to 200°C or 400°F. Take the mince mixture off the heat and pour into a large casserole dish. Spread the mash evenly over the mince and sprinkle with cheddar.

 

 

 

 

 

Cot pie done 2 (2)Bake in the oven for 30 minutes until golden brown on top. Let cool for 5 minutes and serve, or refrigerate and serve the next day. I cooked and froze this a month ago and it still tastes as if I made it today!