MOZZARELLA CHEESE STEAK WRAP
Serves 4
600g rump steak
60ml soy sauce
pinch of cayenne pepper
5ml ground cumin
30ml olive oil
salt and pepper
3 onions, thinly sliced
50ml steak sauce
200g smoked mozzarella cheese, grated
4 Mediterranean flat breads
Slice steak very thinly and put in a bowl. Add the soy sauce, cayenne pepper, cumin, olive oil and seasoning and mix well. Set aside for 30 minutes.
Heat a frying pan to a high heat and cook the meat quickly in batches. Remove and keep warm. Add a little more oil to the pan and fry onions for about 10 minutes until soft and turning golden.
Open the wrap on to a work surface and spread with some steak sauce. At one end of the wrap pile a quarter of the meat, top with a quarter of the onions and then some cheese. Fold in the sides and roll up tightly. Cut in half diagonally and serve immediately.
Repeat with remaining ingredients.
SWEET RHUBARB AND ORANGE WRAP
Serves 4
400g rhubarb, cleaned and cut into 2cm pieces
125ml brown sugar
grated rind and juice of 1 large orange
15ml pomegranate molasses
4 warm flour tortillas
cream for serving
Place rhubarb, sugar, orange rind and juice and pomegranate molasses in a small saucepan and simmer gently until rhubarb is soft but not disintegrated and most of the liquid has evaporated – about 10 minutes.
Spoon the rhubarb mixture down the centre of the wrap and fold both sides in to enclose filling. Serve with whipped cream and drizzle with any remaining juices in the pan.
ROASTED VEGETABLE AND HALOUMI WRAP
Serves 4
1 large brinjal, cubed
1 red onion, sliced into thin wedges
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
3-4 baby marrows, cut into 1cm slices
45ml olive oil
10ml chopped garlic
salt and pepper
60ml chopped basil
250g haloumi cheese
125ml prepared hummus
4 soft taco wraps
Combine brinjal, onion, peppers and marrow in a bowl. Add olive oil, garlic and seasoning and toss well to combine. Place in a roasting pan and roast at 180°C for 20-30 minutes.
Remove from oven and stir in the basil. Slice the haloumi cheese, brush each slice with a little olive oil and cook on a heated griddle pan until golden on both slides.
Warm wraps according to instructions. Spread some hummus on each. Top with vegetables and cheese and roll up. Serve immediately.
CHICKEN AND BEAN SALSA WRAP
Serves 4
4 chicken breast fillets
5ml chilli powder
5ml ground coriander
5ml ground cumin
30m olive oil
15ml lime juice
salt and pepper
Salsa:
100g cherry tomatoes, quartered
400g can of black-eyed beans, drained and rinsed
1 small red onion, finely diced
1 red chilli, seeded and diced
1 avocado, diced
15ml lime juice
45ml chopped coriander
4-6 warmed flour tortillas
lettuce for serving
Combine chicken with chilli powder, spices, olive oil, lime juice and seasoning. Leave for 30 minutes. Remove chicken from marinade and cook in a griddle pan. Remove and set aside for 5 minutes before slicing.
Place a layer of lettuce on the wrap then spoon chicken and salsa on top and roll up. Serve immediately.
Salsa: Combine all the ingredients together and mix. - Saturday Star