RICE PAPER WRAPS RECIPE - BBC GOOD FOOD
Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Snack, Starter
Total Time 23 minutes
Prep Time 20 minutes
Cook Time 3 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Nutrition Facts : Calories 125 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium
CHICKEN WRAPS RECIPE - BBC GOOD FOOD
Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food
Provided by Melissa Thompson – Journalist and food writer
Categories Dinner, Lunch, Supper
Total Time 32 minutes
Prep Time 12 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
- Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
- Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.
Nutrition Facts : Calories 429 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 8 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.09 milligram of sodium
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VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
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