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.  

 

 

Savoury Mince with Tomatoes, Mushrooms and Green Peppers

Savoury mince is one of those things that tends to ping on my ‘boring’ radar, but when made with the right ingredients, as well as a good balance of herbs, it’s something that will keep you coming back. It’s easy and versatile too, and I appreciate those qualities in a recipe. Serve it with rice, potatoes or pasta, which you can cook while the mince is simmering, and the whole thing will take you less that forty minutes!

Savoury Mince with Tomatoes, Mushrooms and Green Peppers

  • Servings: 4-6
  • Difficulty: easy
  • Print

Savoury mince ingredients 1 2Ingredients:

  • 500g lean beef mince
  • 1 chopped onion
  • 1 teaspoon minced garlic
  • 1 tin chopped tomatoes
  • 400g chopped mushrooms
  • 2 chopped green (bell) peppers
  • 1 sachet (50g) tomato paste
  • 1 sachet (or cube) low sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon freshly cracked black pepper
  • Salt to taste
  • 2 tablespoons olive oil

Directions:
Savoury mince 3 2
1. Fry the onion and garlic in olive oil on medium-low heat for 2 minutes. Add the tomatoes, mushrooms and green (bell) peppers, and simmer for 8 minutes. Remove from pan with a slotted spoon, leaving the juices in the pan.

 

Savoury mince 10 2

2. In the vegetable juices, simmer the mince for 2 minutes until partially browned. Add the tomato paste and simmer for a further 8 minutes.

 

 

Savoury mince 8 2

3. Re-add the vegetables to the mince. Drizzle in the Worcester sauce and sprinkle in the oregano, parsley, black pepper and beef stock. Stir thoroughly and simmer uncovered on medium-low for 15 – 20 minutes until it’s thickened. Serve with potatoes, pasta, in tortillas or, my preference, wild rice. This is also great for the kiddies and keeps well for a couple of days.