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
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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.  

 

 

Ratatouille

Ratatouille 5This traditional French vegetarian dish is not only bursting with flavour, but healthy and easy too. Traditionally, all the vegetables were cooked separately, but nowadays they’re all done in one pan. Ratatouille can be served as a side dish with rice and meat, making it a firm favourite in this home. I use baby tomatoes for their sweetness, but you can use regular tomatoes too. The vegetables are sautéed together, bringing all of the wonderful different flavours to one dish, and the herbs emphasizing its freshness. The olive oil is not only used as a lubricant, but for its flavour. Everything in this dish is fresh, wholesome and delicious!

As a side note: I planned this post before the attacks in Paris. My heart goes out to everyone affected by these atrocities.

Ratatouille

  • Servings: 4
  • Difficulty: easy
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Supplies:

Ratatouille 101 large onion, chopped
4 garlic cloves, thinly sliced
2 aubergines (egg plants), cut into half-inch slices
6 zucchinis (courgettes/baby marrows), sliced lengthways and then crossways
2 assorted bell peppers (I used red & yellow), sliced
500g baby tomatoes, halved
1 x tin whole peeled tomatoes
Fresh basil
Fresh lemon thyme (you can use regular thyme too)
Flat-leaf parsley
1/4 cup extra virgin olive oil, divided
Sea salt and freshly cracked black pepper

Making it happen:

Ratatouille 61. In a large pan on medium heat, pour in half the olive oil and fry the garlic, onions and peppers for 2 minutes, then turn down the heat to low and sauté until the veggies have softened and the onions are lightly browned, about 5 additional minutes.

 

Ratatouille 72. Add the aubergines (egg plants) and zucchinis (courgettes/baby marrows), drizzle the rest of the olive oil over the veggies and saute with the lid on for 5 minutes.

 

 

Ratatouille 83. Add the baby tomatoes and tinned tomatoes, 5 basil leaves, a handful of Italian parsley and fresh thyme, and simmer, uncovered, for 30 minutes until the veggies are sticky and sweet. Season with sea salt and black pepper.

 

Ratatouille 9