I ate a lot of gyro in Melbourne and sharwarma in Dubai but I do not get to eat these often in Singapore. It was raining cats and dogs yesterday and I didn’t feel like going out so I checked my pantry. I had store-bought wheat flour tortillas and some leftover meat in the fridge so I made my own wrap for lunch.
Wheat flour health benefits:
I read somewhere that Wheat flour rather than Maize flour is a healthier version of tortillas because it is more suitable for people with high blood sugar.
Disclaimer:
Always consult a professional dietician or your family doctor if you and/or your family members have special needs or allergy. I am not medically train. I just eat and blog food, Also you can check here for sensitivity test.
“A wrap is a type of sandwich made with a soft flatbread rolled around a filling.
The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.” – Wikipedia
What’s your favourite wrap filling?
I asked around and got some mouth-watering response:
Crissie Ziba likes Lamb Fillet Kebabs.
Darren Shipp likes his with some nice fish, habanero, aioli sauce, lettuce, cilantro and tomatoes.
Darron Hutchins likes it with Peanut Butter, Lamb and even Kangaroo meat!
Dee Arzola likes Cheddar Smoked Sausage with Caramelized Onions.
Douglas Case likes it with Eggs, Potatoes, Green Chillies, Onions, and Salsa with an option for Chorizo.
Ralf-Peter Oberüber also shared his favourites, Quince Gelée with Habaneros (sweet & spicy) and Mangold (Chard, a leafy green) with Lobster and fried Fennel.
Gold Medal Sizzling Fajitas
Total Time: 1 hr 33 min
Prep: 20 min
Inactive: 1 hr
Cook: 13 min
Yield: 8 servings
Level: Easy
Ingredients
- 1/4 cup vegetable oil, divided
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dash hot sauce
- Salt
- Freshly ground black pepper
- 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
- 1 medium onion, halved and sliced lengthwise
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 (8-inch) flour tortillas
- 1 lime, juiced, for topping
- Sour cream, for topping
- Salsa, for topping
- Guacamole, for topping
- Cheddar cheese, shredded, for topping
Directions
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
Tony Morton likes his with Skirt Steak.
Hmmm… They all sounded yummilicious! So much so that the tortillas’ being teased, “Wrap me, roll me!”
If you are interested in making your own Quince Gelée, here’s one that looked delicious and simple enough:
Matt Kastell’s Quince Gelée
Description:
Matt Kastell’s recipe is from his grandmother in Germany, and he remembers excited anticipation each autumn of her cooking day preparing the special quince gelée. “The fruit could not be washed. My grandmother would take a soft cloth and almost with reverence to the fruit gently rub it to remove the fuzzy layer covering the skin of the quince.” Kastell and partner, Scott Sieckman, use his grandmother’s process when making the gelée from their own quinces. Kastell adds that the gelée “tastes incredible with butter on a fresh roll or bread. You can also use it to add to a wonderful sauce or eat it as a treat with cheese.”
Makes: 4 to 6 small (6-ounce) jars
Ingredients:
3 pounds fresh ripe quince (about 9 small or 4-5 large quince) 3 cups sugar
Preparation:
With a soft cloth, gently rub the fuzz off the quince. Cut fruit into bite-size pieces, including peel, core and seeds, and place in a large pot. Fill pot with water so quince is halfway covered. Cover and gently cook at least 2 hours, until it is very soft, adding ½ cup water every 30 to 45 minutes as it cooks down. Let quince sit, covered, at room temperature overnight.
The next day, line a large sieve with 2 layers of cheesecloth and pour the liquid and fruit into it. Fold up the cheesecloth over the fruit and put a large rock or other heavy item on top of it to help extract all the liquid out of the fruit pulp. Let sit covered at room temperature all day or overnight.
Discard cheesecloth with fruit. Add 3 cups sugar to quince liquid in the pot. Bring to a rolling boil for 3 minutes.
Fill glass jars, leaving about ½ inch of space inside. Tighten the lid on the jars, turn upside down and then turn right side up again. When you hear a pop, the jar is sealed. Refrigerate when cooled.
Note: Sterilize glass jars for quince gelée as you would other jars before canning. Consult a reputable canning guide for further directions.
Sweet Tortilla Fillings:
Cinnamon Tortilla Sundaes
Give the traditional banana split a sophisticated twist with sugar-and-cinnamon-dusted baked tortillas.
Banana-Caramel Tortilla Tarts
To keep the bananas from turning brown, toss them with lemon juice before popping this quick snack into the oven.
Recipes above credits go to: http://www.realsimple.com/food-recipes
If you are thinking about nutrition and calories, here’s:
6 Healthy Fillings for Guilt-Free Taco and Tortilla Dishes.
But if you’re all out for flavours, then you may find more interesting recipes here:
The 8 Great Things You Can Do with Tortillas, Filling, and Maybe Some Cheese.
Last but not least, let’s not forget our veggie-lover friends:
Roasted Mushrooms and Pepper Wrap
Protein-packed Kale Hummus Wrap
Happy eating and bonding