Thai Chicken Wrap

This is one of the best wraps I've had in a while, put in more or less chilli as your tolerance allows! It was so fresh and zingy tasting.

Thai Chicken Wrap (from WeightWatchers Magazine)
(Serves 2)

1 chicken breast, sliced into strips
1/4 cucumber, deseeded and sliced
1/2 small carrot, grated
juice 1/2 lime
lettuce leaves
2 tortilla wraps
1 tsp mayonnaise

for the marinade
1 green chilli, deseeded
2 shallots, roughly chopped
2 cm piece ginger, roughly chopped
1 garlic clove, roughly chopped
1 lemongrass stalk, roughly chopped
small bunch coriander
juice and zest 1 lime
1 tsp Thai fish sauce
2 tsp oil

Place all the marinade ingredients in a small food processor and blitz until you have a thick paste. Combine with the chicken and mix well. Cover and set aside for 30 mins.

Meanwhile, combine the cucumber and grated carrot with the lime juice. Preheat the grill.

Spread the marinated chicken pieces on the baking tray and place it under the grill. Cook for 10-15 mins or until firm but still tender and moist. Set aside to cool for a few mins.

Smear half the mayonnaise over each tortilla. Place a few lettuce leaves in the middle. Add the grated carrot and cucumber and top with the chicken. Wrap up the tortilla and serve or pack into a lunchbox.

Herb Pancake Wraps with Goat's Cheese

I  made this to have for lunch the day after pancake day and although not strictly a pancake, as it doesn't have any milk or flour, it was a lovely wrap filled with fresh bursting flavours.

Herb Pancake Wraps with Goat's Cheese (from Good Food Magazine June 2015)
(Serves 2)

1½ tsp oil
2 spring onions, finely chopped
1 large courgette, coarsely grated and squeezed dry
2 large eggs
2 tbsp chopped basil
2 tsp thyme leaves
50g soft goat's cheese
2 medium tomatoes, chopped
6 black olives, rinsed and halved
2 handfuls watercress

Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and get rid of some of the moisture.

Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, flip over and cook for another min, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.

Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and watercress, then roll up and serve.

Harissa Lamb and Hummus Flatbread

I had a whole load of hummus leftover from New Year and I am trying to incorporate it into meals so that I don't waste any of it. This is a really simple but really tasty flatbread sandwich recipe. I used this yoghurt flatbread recipe to make the flatbreads.

Harissa Lamb and Hummus Flatbread (adapted from Good Food Magazine February 2011)
(Serves 4)

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbread
4 tbsp hummus
2 carrot, grated
4 radishes, grated
handful of parsley leaves, chopped

Preheat the grill to high.

Rub the lamb steaks with the harissa and season. Place onto a grill pan and grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads in the microwave, then spread each with 1 tbsp hummus. Mix the carrot, radish and parsley. Scatter the carrot and radish on top of the hummus and then top with the lamb drizzle over any resting juices, roll up and eat.

Curry Roasted Vegetable and Bean Wrap

This is a very fresh tasting sandwich. I was going to use the avocado spread in the original recipe and then my avocado wasn't ripe, so I went for creme fraiche instead.

Curry Roasted Vegetable and Bean Wrap (adapted from Naturally Ella)
(Serves 2)

1/2 red onion, chopped
1/2 red pepper, chopped
handful cherry tomatoes, halved
1/2 courgette, chopped
1 tbsp oil
1 tbsp curry powder
60g black beans
Juice from half lime
2 tbsp creme fraiche

Preheat oven to 200˚C. In a roasting pan, toss together the onion, pepper, tomatoes, courgette, oil and curry powder. Roast for 15-20 mins until the vegetables are tender.

Stir in the beans and continue to cook for another 5-10 mins. Squeeze over the lime juice. Once the vegetables are done, assemble the wraps by piling some roasted vegetables on the wrap and topping with 1 tbsp creme fraiche. Sprinkle with coriander. Roll up and serve.

Smoked Mackerel Wrap

This is a lovely way to pack in some oily fish to your day. I used homemade flatbreads and I added in the cherry tomatoes to the original recipe. It was delicious.

Smoked Mackerel Wrap (from Fish is the Dish)
(Serves 4)

100g reduced-fat soft cheese with chives
2 tbsp low-fat plain yogurt
2 smoked mackerel fillets, flaked
handful cherry tomatoes, halved
4 tortillas
1/4 cucumber, cut into strips
75g bean sprouts

Mix the soft cheese and yogurt together and stir in the flaked mackerel and cherry tomatoes.

Spread the mixture over the tortillas. Place the cucumber lengthways over the mackerel and scatter over the bean sprouts and salad leaves.

Roll up each tortilla tightly and serve.

Salmon and Prawn Sandwich Pies

So I made my own version of the Sandwich Pies, a fishy version. They are really good and so simple to make a batch and then grab out the freezer.

Salmon and Prawn Sandwich Pies (adapted from Good Food Magazine July 2011)
(Serves 10)

2 cooked salmon fillets, flaked
100g cooked prawns, chopped
6 spring onions, finely chopped
6 tbsp full fat soft cheese
1 tbsp chopped dill
500g pack bread mix plain flour for dusting
milk

Make the filling by mixing the salmon, prawns, spring onion, cheese and dill with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.

Heat oven to 200C. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

Brush the parcels with milk and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic.

Lebanese Chicken Wrap

I am loving these Yoghurt Flatbreads, so much so that I had a go at making wholemeal ones on a griddle as it's now a bit too chilly for the barbecue. They didn't work so well, the white ones are definitely softer. The filling for this wrap is delicious and very simple to make. Just a different sandwich idea really!

Lebanese Chicken Wraps (from Good Food Magazine January 2015)
(Serves 4)

4 chicken breasts
200g Greek yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
mixed salad, to serve


Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.

Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through. Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

Chicken and Ham Sandwich Pies

These are the coolest things ever and also the yummiest. These are just absolutely brilliant if you want a sandwich but don't have time to make one, make a whole batch in advance then freeze them and then you can just pull one out when you need it. They are seriously good and such a brilliant way to make a sandwich!

Chicken and Ham Sandwich Pies (from Good Food Magazine July 2011)

(Makes 10)

2 cooked chicken breasts, chopped

100g thick sliced ham, chopped

6 spring onions, finely chopped

100g strong cheddar, grated

3 tbsp full fat soft cheese

2 tsp English mustard

500g pack bread mix

plain flour for dusting

1 egg, beaten

Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles 12cm in diameter.

Heat the oven to 200C. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen.Serve with a spoonful of your favourite chutney, if you like.

Curried Chicken and Pea Wrap

This took me five minutes to make with some leftover chicken from the night before, it would also be a good use of leftovers from a roast. Creamy yet spicy with the sweetness of the peas. Yum!

Curried Chicken and Pea Wrap
(Serves 1)

1 cooked chicken breast or 2 small chicken thighs
2 tbsp greek yoghurt
1 tsp curry powder
30g peas, cooked
1 wrap
handful salad leaves

Shred the chicken and mix with the yoghurt, curry powder and peas.

Put the salad leaves down the middle of a wrap and then top with the chicken mixture. Roll up and serve.

Gourmet Chicken Wraps with Chipotle Mayo, Chunky Salsa and Salad

I love anything vaguely Mexican and anything with chipotle which doesn't seem to effect me quite as much as other chillis. This was a rather tasty wrap worth the effort. I have changed the recipe that called for making the salsa and mayo from scratch, life's too short, so I used bought salsa and mixed chipotle paste with ready made mayo.

Chicken Wrap with Chipotle Mayo, Chunky Salsa and Salad (from What Katy Ate)

(Serves 4)

2 chicken breasts

zest and juice 2 limes

1 garlic clove, crushed

1 tbsp olive oil

large handful mint leaves, roughly chopped

salt and pepper

handful salad leaves

8 tortilla wraps

2 avocados, halved, destoned and sliced

1 tbsp chipotle paste

1 tbsp natural yoghurt

1 tbsp mayonnaise
4 tbsp salsa

Place the chicken on a piece of greaseproof paper and cover with another piece of greaseproof paper, bash with a meat mallet or rolling pin until the thickness of 1cm. Place the chicken into a ziplock bag.

Add the lime zest, lime juice, garlic, olive oil, half the mint and salt and pepper to the bag and shake well. close the bag and place into the fridge for 30 mins to 1 hour.

Warm a griddlepan over a medium heat, add the chicken and marinade and cook for 5-7 mins. Turn the chicken over and cook for a further 5-7 mins, until the marinade is bubbling ans the chicken cooked through. Remove and cut the chicken into strips

To serve; divide the warmed tortillas between the plates and arrange the salad leaves in a strip down the middle of each tortilla about three quarters of the way down, Top with a tablespoon of salsa, some chicken strips, a few slices of avocado and finally the chipotle mayo. Fold the bottom of the tortilla over the filling, then fold over the left and right sides and serve.

Fiery Chicken Pitta Pockets

So I tried to do a WeightWatchers week a few weeks ago and it wasn't all that successful, not least because I went out twice that week and people kept giving me cake! I did hold out on an apple doughnut though on the Friday!

 This was the first recipe I made that week, a chicken pitta pocket and it was really good. Just lightly spicy but the fresh raw veggies were a wonderful accompaniment.

Fiery Chicken Pitta Pockets (from WeightWatchers Book of Recipes)

(Serves 4)

(9 WW ProPoints per serving)

2 tsp oil

1 tbsp paprika

1 tsp chilli powder

2 tsp root ginger

3 tbsp lemon or lime juice

1 tbsp coriander or mint

4 chicken breasts

4 medium pitta bread

salt and pepper

To serve

salad leaves

chopped cucumber, tomato, radish

Mix together the oil, paprika, chilli powder, ginger, lime and herbs in a bowl. Season with salt and pepper.

Lay the chicken in the spice mixture. Cover and leave to marinate for about an hour.

Preheat the grill, then cook the chicken for about 12-15 mins, turning once and basting often, until tender.

Warm the pitta breads by toasting lightly.

Slice the chicken and serve in the pitta bread with shredded lettuce, cucumber, radish and tomato.

Spinach and Goat's Cheese Croissant

This was a really tasty sandwich, I love goat's cheese and with spinach and the sweetness of the croissant it worked perfectly. I love being able to eat hot sandwiches!

Spinach and Goat's Cheese Croissant

(Serves 1)

handful spinach

1 croissant

20g goat's cheese

Heat a frying pan and add the spinach and splash of water, cook until just wilted. Leave to cool and then squeeze out as much water as you can. 

Halve the croissant and spread with the bottom half with goat's cheese, top with the spinach and then the other half of the croissant. 

Put onto a panini press and cook until crispy. Serve.

Turkey Smashed Pea and Pesto Sandwich

I cheated a bit with this sandwich. I didn't bother with the onions, I stuck some pickled red cabbage on top instead. It was massively flavourful though and i loved the peas and pesto.

Turkey Smashed Pea and Pesto Sandwich (from The Sweets Life)
(Serves 4)

1/4 small red onion, sliced
2 tbsp white wine vinegar
2 tbsp butter
200g frozen peas
salt and pepper
4 tbsp pesto
200g turkey pieces
8 slices bread, toasted

Place the onion slices and vinegar in a small bowl and allow to sit for 3-5 mins, until onion is tender and bright pink.

 Meanwhile, heat butter in a frying pan over medium heat. Add the peas and salt and pepper. Cook for 5-7 mins, until the peas are heated through. Mash until peas hold together.

Spread pesto on four of the sandwich slices, then top with the peas, onion, and turkey. Finish with remaining slices of bread. Serve.

Lemon Turkey and Mangetout Pittas

This is possibly one of the easiest suppers I have ever made, little prep work, short cooking time, on the plate in no time.

Lemon Glazed Turkey with Mange Tout (from WW Book of Recipes)
(Serves 2)
(5 WW ProPoints Per Serving)


cooking spray
225g turkey breast strips
125g mange tout
2 spring onions, sliced
1 tbsp clear honey
juice of 1/2 lemon
1 tbsp chopped basil leaves
1 tsp sesame seeds
salt and pepper


Heat a frying pan over a high heat and spray with cooking spray. Add the turkey and cook for 3-4 mins until the meat is well sealed and lightly coloured.


Add the mange tout and spring onions with 1 or 2 tbsp water if needed and stir fry for another 3-4 mins. Add the honey, lemon juice, basil and sesame seeds and season well.


Let the juices come to a boil, coating the turkey with the glaze. Serve in pitta for an extra 4 ProPoints.

Spinach Sausage Fritatta Sandwich

This is a sandwich that requires a little work, but a perfect way to use up leftovers and lovely for brunch.

Spinach Sausage Fritatta Sandwich (from Big Girls Small Kitchen)
(Serves 1)

1 clove garlic
1 tsp oil
2 tsp pine nuts
1 sausage, diced
handful spinach
2 sun dried tomatoes, cut into strips
2 eggs
salt
1 tbsp grated cheese
1 wrap

Preheat the grill.

In a frying pan, heat the oil over a medium low heat and saute the garlic in until nearly golden, 1-2 mins. Add the pine nuts and toast for another 3 mins, then add the sausage and cook until it is warmed through and crispy. Add the spinach and sun dried tomato strips and cook until the spinach has wilted. Sprinkle with a pinch of salt.

Meanwhile whisk together the eggs. Season with salt and pepper.

Pour the eggs over the vegetable mixtures, then turn off the heat. Cook the eggs through by pulling the sides down towards the bottom. When the eggs have firmed up, use the spatula to form them into a bread-shaped rectangle.

Heat the wrap in a microwave for a few seconds to soften.

Sprinkle the egg mixture with the cheese, then cook under the grill for 2-3 mins until the fritatta is cooked through and the cheese is melted. Put it on top of the wrap, roll up and serve.

Pan Bagnat Wrap

I had some leftover tuna from my birthday party and quickly had to come up with something to do with it. I've had tuna nicoise salad before and thought I could make this into a sandwich, low and behold it's been done before, a pan bagnat, so I looked at a few recipes and then made my own version with what I had in the fridge using a wrap instead of a baguette.

Pan Bagnat Wrap
(Serves 1)

1 wholemeal wrap
1/2 can tuna
1/2 tsp capers
1 tsp olive oil
1/4 red onion, diced
salt and pepper
1/2 tsp fresh thyme leaves
1/2 tsp Dijon mustard
1 tbsp garlic mayonnaise
1-2 lettuce leaves
2 anchovies
1 hard boiled egg, sliced
4 cherry tomatoes, halved

Mix the tuna, capers, olive oil, onions, salt, pepper, thyme and mustard together in a large bowl. Cover and put into the fridge. 

Heat the wrap in the microwave for a few secs to soften. Spread the mayonnaise on top of the wrap and top with the tuna, lettuce, anchovy, hard boiled egg, and tomatoes. Roll up and serve.

Special K Crusted Chicken Sandwich

This was a super tasty chicken sandwich. I liked the crunch of the Special K in the sandwich and also the melty cheese on top.

Special K Crusted Chicken Sandwich (adapted from Simply Delicious)
(Serves 2)

60g flour

salt and pepper

1 egg, beaten

1 tbsp buttermilk

50g Special K

2 chicken breasts, sliced in half, lengthwise

handful grated cheddar or mozzarella

4 slices bread

lettuce leaves

 

Preheat the oven to 200C.

 

Season the flour with salt and pepper. Mix together the egg and buttermilk. Put the Special K into a bag and bash with a rolling pin until you get crumbs. Then spread onto a plate.

 

Dip the chicken breasts first into the seasoned flour, then into the egg mixture and finally into the Special K crumbs pressing to make sure as many stick as is possible.

 

Lay the chicken onto a baking tray and bake for 10 mins until tender. Sprinkle over the cheese and back for another few mins until the cheese has melted.

 

Spread the bread with mayonnaise or barbecue sauce, lay the chicken on top of one slice of bread, top with the lettuce and then the other slice of bread. Serve.

Lentils folded into Yogurt, Spinach, and Basil

I had a small amount of lentils at the back of my cupboard, nothing more than a 1 person serving. This was the perfect recipe to use them up.It was quick and simple and tasty. I served it over lettuce in a wrap but it would be just as nice, as the original recipe suggested, over some sourdough bread. Or if you're not a fan of carbs, just the lettuce.

Lentils folded into Yogurt, Spinach, and Basil (from 101 Cookbooks)
(Serves 4)

70g pine nuts or chopped walnuts
85g baby spinach or arugula, sliced
40g basil leaves, sliced
120g cooked lentils
2 tbsp parsley, chopped
1 garlic clove, minced
juice 1 lemon
250g plain Greek yogurt
3tbsp extra virgin olive oil
salt and pepper

Heat a small frying pan over a medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 mins. Lay them out on a chopping board to cool, then chop them roughly to the size of the lentils.

Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic. Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, and then pour in the olive oil, stirring, as you do, to combine. Season. Finally, fold the nuts into the dish, and finish with a drizzle of oil.

Mashed Chickpea and Avocado Sandwich Filling

Looking for something healthy and filling last week for a sandwich seemed a bit of a chore. I finally came across this avocado and chickpea recipe. It was definitely filling, I have reduced the chickpeas by half from the original recipe as I thought there were too many. I served it in a whole meal pitta with tomato and lettuce.

Mashed Chickpea and Avocado Sandwich Filling (from Amuse Your Bouche)
(Serves 2)

200g tin chickpeas, drained

1 avocado

Juice of half a lime

3 tbsp fresh coriander, chopped

2 spring onions, sliced

salt and pepper

 

Coarsely mash the drained chickpeas and the avocado together with a fork or potato masher, and add the lime juice, coriander and sliced spring onions. Mix well and season to taste.

Hummus and Roast Veg Wrap

Really this was a clear out the fridge sandwich last week. I haven't really been in my house for the last month, I was away for two weeks, then I went home for a few days and now because of the tube strike I've decamped to my sisters for a few days. It's been really lovely to see everyone but I can't wait to get back to my flat this evening and see young Smudge. It also means that I didn't have all that much food in my flat, although I did go and do a big shop at the weekend and had a trip to the Farmer's Market in Walthamstow, which I found was surprisingly good. I got some faggots to try, as well as wild garlic, cavolo nero and purple sprouting broccoli. All of which I can't wait to try.

This is a really simpleuse stuff from the fridge sandwich with a lovely flavour. You could also add a handful of olives or some feta if you have it.

Hummus and Roast Veg Wrap
(Serves 1)

1/4 aubergine, diced
1 wholemeal flatbread
1 tbsp hummus
1/2 roasted red pepper
2 artichoke hearts, quartered
handful salad leaves

Preheat the oven to 200C. Spray the aubergine with cooking spray and bake for 20-30 mins until golden.

Heat the flatbread in the microwave for 15-20 secs to soften. Spread the hummus over the wrap and then top with the veg and salad. Roll up tucking in the ends.

Heat a griddle and place the wrap on the griddle turning it over so that it gets those nice charred marks on it. Serve.