Recipes for a Mediterranean Wrap and Teriyaki Herb-Crusted Chicken Wrap.

Mediterranean Wrap

Ingredients

• 1 red onion, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 125g fresh mushrooms, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• Salt and ground black pepper to taste
• 4 whole grain tortillas
• ¼ cup feta cheese
• ¼ cup basil pesto
• 1 large avocado, sliced

Method:

1. Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid.  Drizzle the olive oil over the vegetables and season with salt and pepper.  Close the lid and shake to coat.
2. Heat a grill pan or skillet over medium heat.  Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes
3. Spread each tortilla with 1 tbsp feta cheese and 1 tbsp pesto.  Divide the sliced avocado among the tortillas and top with the mixed veggies.  Fold in the bottom of each tortilla and roll each up into a snug wrap.

Great with left over grilled chicken for a non-vegetarian option

Teriyaki Herb-Crusted Chicken Wrap

Ingredients

• 2-4 large chicken breast fillets
• Dried mixed herbs
• A pinch of chopped parsley
• Freshly ground black pepper
• 1 tbsp olive oil
• 2-4 large handfuls of vegetables suitable for stir-frying, such as carrots, baby marrows, mangetout, spring onions, mushrooms, baby corn, thinly sliced

Teriyaki sauce to deglaze

• ¼ cup (60ml) tzatziki
• ¼ cup (60ml) tomato and chilli relish
• 2-4 whole grain tortillas

Method:

1. Prepare the tortillas.
2. Cut the chicken into strips and coat with mixed herbs, parsley and black pepper.
3. Add oil to pan or wok and sear and seal chicken over high heat.
4. Add the vegetables and the teriyaki sauce and cook for 2-3 minutes
5. Spread tzatziki and relish over the tortillas and add the chicken.
6. Wrap up the tortilla and serve.

Article provided by: The Lean Aubergine Dietetic Services
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