Wraps - turbo-healthy meal
In summer or when I'm under time pressure, I like to take the good old wraps back.
- They are the ideal food, always at hand - so even if you have to go to work or college quickly in the morning and take something nutritious with you - and once cooked, they will keep slightly cooler (depending on the filling).
- So you can ideally do it in the evening for the morning. I like to do it like this, when the weather is very hot and I can not or do not want to cook big.
- There are no limits to your tortilla compilation. Allowed is what tastes and pleases. And tortillas are also ideal for residual use!
- I personally do not make my tortillas hot. There are two reasons for this: Especially as they dodge after a while anyway and there is a risk that the flatbread will get worse rolled because it breaks.
- I often prepare everything. The things that have to be snipped, that's what I'm pretending. Then everything in the cooling. If meat is still pure, it will of course be discarded beforehand. Only just with turkey breast, chicken and Co, you should be a little more careful here. After all, the meat should not be too dry later. (If you have meat left over from the previous day, you'll save a step.)
- When I prepare the wraps, I cut off two equal lengths of aluminum foil. This must be much larger than the wrap. To achieve this, just let two tracks in the middle overlap.
- Then lightly moisten / brush off the wrap with water. Only drown it not ... by the sauce and the topping he is still soft enough. Afterwards I think about which sauce I would like to have. To chicken breast, I often stir a yogurt / cottage cheese / chili paste. (If you like exotic, you are welcome to add mango, pears or pineapple - in small cubes.)
- But you can also mix a paste of oil and fresh garden herbs. Or for the very lazy among you: ready to use sweet and sour sauce or various ketchups or mayonnaise / remoulades.
Tips:
- Also sweet mustard, a pinch of sugar, mixed with chilli sauce, and some sambal, tastes with a dash of Worchester sauce & lemon, and with natural yoghurt (- refined to your heart's content with spices or seasoned with herbs) quite delicious. And by the mustard, especially if it's not a sweet mustard - you're doing something good for your digestion. Because the essential oils in the mustard, split the food faster.
- The other day I added fresh tomato pieces and some gherkins (small chopped) to the sauce. (So that the sauce is not too fluid for me, I use curd cheese to tie.) So your imagination are in the production of the sauce, no limits. Optionally, you can also replace your sauce with a delicious pesto. Whatever you like!
- The cakes I put so about 5 max. 10 cm away from one side of the aluminum foil border. (So later it will be easy to wind it up.)
- Then I spread my base / sauce / pesto - whatever - like a crepe on the flatbread. (Only please, it does not mean too good here, otherwise everything will be muddled through later.)
- In the connection with me come in the middle on the flatbread in small dose: salad, tomato (in cubes), corn, sometimes leftover cucumber salad from the day before (pickled in vinegar / oil / herbs) or olives, pepperoni, shepherd's cheese (feta ), or onions and tuna, as well as normal Gouda grated, in teaspoon dose with over it. Depending on what's on it, I spice it up even before. (Also tasty: prawns or small prawns - or you give still surviving Mettenden before the day before ...)
- Who likes now and who still has sauce left, can then still give a little of it in the middle. But on the whole, make sure that you do not make your flatbreads too full for you to get them rolled afterwards.
Is everything on it, let's go ...
Then, gently squeeze both sides of the Tortilla Flate sideways so they overlap. The one end of the wraps, which is still open, I fold under these pages inside. So that a bag is created. (Do not let go of the sides of the cake, or let go of them.) Now wrap the foil, which ends near the flat, put it around the wrap-sides and roll it up tight, I'll stuff the closed end of my wraps with it. The result is a roll that is still open at the top, then simply close it with folds.
Finished is your gourmet wrap and your leftovers find delicious reuse. The whole thing then in the fridge ... if you do not want to bite right in the middle ... and then you have the same for the following day a healthy, delicious and filling meal, and all without cooking.
Only the snipping and preparing need some time. And the more often you make wraps, the sooner you will leave your hand.
PS. You should only eat a document when eatinghave a plate at hand. Depending on the filling, you can always take a breather ... Ideal for the road is also, if you still have wet wipes with you. (So you can quickly clean your hands, even without a tap, nearby!) Oh, and always open the wrap on the side, which was rolled up "in-itself-together". The crumpled side represents the wrap bottom.
Enjoy your meal and have fun!
(Picture will be provided by me.)
