Thursday, September 2, 2010

Wrap on the Run

Last week I was in the mood for a savoury wrap filled with mince and packed full of delicious flavours.

I still had some corn and coriander left over from my chicken noodle soup and some kidney beans in the cupboard - this immediately screamed Mexican mince to me. I wanted the wrap to pack some oomph - and chickpea flour seemed to be my best bet.

This is my version of a quick and eclectic Mexican Mince Filled Chickpea Wrap:
(Makes 2 wraps, but enough mince to fill 5 to 6 wraps)

Ingredients:

Mexican Mince:

500g Extra Lean Mince
1 Corn on the Cob, with Corn Removed
Half a Red Pepper, Diced
2 Carrots, Grated
2 Stalks Celery, Sliced
1 - 2 Teaspoons Ground Coriander
1 Teaspoon Chilli Flakes
1 - 2 Teaspoons Za'atar Spice
1/2 Teaspoon Turmeric
1 Tin Kidney Beans, Drained (make sure it doesn't contain vinegar)
1 Tin Diced Tomatoes
2 - 3 Teaspoons Fructose
Handful of Chives, Chopped
Bunch of Coriander, Torn
Herbal Salt and Pepper to Taste

Chickpea Wraps:

Half Cup Chickpea Flour
Half Cup Warm Water
1/4 Teaspoon Baking Powder
1 Teaspoon Za'atar Spice
1/2 Teaspoon Fructose
Herbal Salt and Pepper to Taste
Tin Foil

Directions:

Heat oven to 150 degrees Celsius
Fry the mince in a little grape seed or olive oil until brown
Add the ground coriander, chilli flakes, za'atar spice and turmeric
Add the corn off the cob, red pepper, carrot and celery and fry for a few minutes
Add the tomatoes, fructose, chives, coriander and kidney beans
Add salt and pepper to taste
Cook on low for about 20 minutes

Wraps:
Sieve the chickpea flour and add the baking powder, za'atar spice, fructose, salt and pepper
Slowly add the warm water and mix with a beater until smooth
Pour onto a large baking tray covered in well greased tin foil - so that the mixture covers the tray in a thin layer (you could also use a smaller baking tin and make each wrap individually - but make sure the mixture covers the base in a thin layer)
Bake in the oven for about 20 minutes
Remove from oven and allow to cool
Gently tear away the wrap from the tin foil
Cut the wrap in half - to make two
Fill each wrap with mince, fold up and enjoy :)

2 comments:

  1. Sounds fabulous with the za'atar spice, although suppose that makes it more Middle Eastern fusion? ;-)

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  2. Ha ha - you are right! I like it :) I use the word eclectic a lot to signify a mixing of cultures ;-)

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