I am a big fan of vegetables, but I entirely see that eating a variation on a bowl of salad for the rest of eternity may become somewhat tiresome. And getting younger members of our species to munch through plates of the stuff can occasionally lead to battles you probably don’t want to fight….
So instead why not sneak them into the ‘bread’ element of what here is pretty much a rework of the classic kebab (but so far from its original cousin we probably shouldn’t mention them in the same sentence…!)
There is also the great benefit that whilst dosing up on an extra serving of veggies without even trying we get taste & textural elements to these wraps that eliminate the need for binding ingredients that gluten free alternatives would usually need to include.
They are also incredibly easy & speedy to make, last well in the fridge, don’t break when bent & folded & did I mention they were delicious…….
FOR THE WRAPS: Makes 2 medium or 4 small
- 1 cup cauliflower rice
- 1 egg
- 1/3 cup ground almonds
- 1 heaped tablespoon ground flaxseed
- Pinch of salt & plenty of black pepper
- Preheat your oven to 200C & line a tray with a silicone mat. Or if using baking parchment lightly grease it with olive or avocado oil.
- Steam the cauliflower rice for 3 mins then press any excess water out (wrap in a towel & squeeze or press in a sieve using a spoon ). Combine with the rest of the ingredients in a bowl, beat for 20 secs & then leave to sit for 5 mins.
- Give it a final mix, if there’s lots of excess liquid add an extra tablespoon of ground almonds.
- Spoon onto your tray & spread into ovals, bake towards the lower part of the oven for 20-25 minutes until golden & firm to the touch. Run a palette knife underneath each & either use straight away or cool on a wire rack, keep in the fridge & use within 4 days.
- To warm place golden side down on a tray in a warm oven for 5 minutes.
- Serve stuffed with plenty of crisp salad, sauerkraut, the chicken kofte below or perhaps my super green falafel & hummus.
FOR THE KOFTE: Serves 4
- 400g organic pasture raised chicken breast
- 1 red onion
- 2 cloves garlic
- 2-3cm fresh ginger
- 2cm fresh turmeric (if you can find the fresh root use 1 teaspoon ground)
- 1 teaspoon cumin
- 2 sprigs rosemary
- 1 large handful fresh parsley
- 1/2 teaspoon salt, plenty of black pepper
- 1 teaspoon chilli flakes or 1/2 red chilli (optional – adjust level of spice to taste)
- Roughly chop the onion & garlic then add to a food processor with the rest of the ingredients bar the chicken. Blend until you have a relatively smooth paste.
- Dice the chicken & add to the food processor, blending until you have a smooth mix & everything is well mixed together.
- Transfer to a dish & leave to sit in the fridge for at least an hour or overnight to allow the flavours to develop.
- Preheat your oven to 200C & line a tray with a silicone mat or baking parchment. Place a pan to heat on a medium-high flame with 1/2 tablespoon avocado oil.
- Pinch off tablespoon sized pieces of your mix, roll into balls or longer sausage shapes & place in the pan (do in batches so as not to overcrowd it). Seal quickly on 1 side to create a golden crust then flip & repeat on the other side. Transfer to your baking tray & continue with the rest of your mix.
- Bake in the oven to cook through for 10 minutes then serve or refrigerate using within 5 days.