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.  

 

 

Roast Chicken with Garlic, Lemon and Rosemary

Roast chicken 5 2This is, without doubt, one of my all-time favourite dishes. There are few things that compare to the delicious, inviting aroma emanating from the kitchen when this chicken is roasting to perfection. Stuffed with garlic and lemon, drizzled with butter and rosemary, with some extra lemon juice for good measure, this is a hit that you’ll be making for years to come. The fragrant woody taste of the rosemary is perfectly matched with the creaminess of the butter, making the skin crisp and tasty. The citrus flavours are complimented with crushed garlic cloves and the entire dish comes together beautifully!

Roast Chicken with Garlic, Lemon and Rosemary

  • Servings: 6
  • Difficulty: easy
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Roast chicken ingredients 1 2Supplies:

  • 1.5 kg chicken, washed and giblets removed
  •  2-3 lemons
  • 2 sprigs rosemary
  • 6 garlic cloves
  • 50g melted butter
  • Olive oil
  • Salt and freshly cracked black pepper

Making it happen: 

Roast chicken 1 21. Preheat the oven to 200°C (390°F). Remove the giblets if necessary, wash the chicken under running water and pat dry. Season the chicken thoroughly, on both sides and inside the cavity, with salt and pepper.

 

 

 

Roast chicken 3 22. Cut 2 of the lemons into quarters, crush the garlic cloves and stuff inside the cavity. Melt the butter, add the rosemary leaves, two tablespoons of olive oil and the juice of half a lemon. Pour over the chicken and make sure it’s spread across the entire chicken, including underneath.

 

 

Roast chicken 7 23. Roast the chicken at 200°C for half an hour, remove from the oven and pour the juices over it. Turn down the heat to 180°C (350°F) and roast the chicken for another hour. If it’s not done after an hour, roast it for another 10 minutes.

The result is a a moist, tender chicken with crispy, buttery, zesty skin and meat infused with garlic and lemon.