Chicken Wraps and the beginning of a journey

Here I sit, an hour before my alarm clock is meant to go off. My family are all still snoring and blissfully removed from the anxiety, tension and great excitement I feel for today. You see, today is the first day of school for my babies. Ok, not SCHOOL school…just pre-school. But still. For me, the girl who never thought she had a maternal bone in her body, this day is bigger than any other. I never thought it would be this emotional and I always thought moms who cried when dropping their kids off at school were drama queens. Funny how the wheel turns, isn’t it?

I am of course also incredibly happy that they’re going to school because this means that for a few hours each day I can spend solely working and concentrating on something other than Dora The Explorer, their food cravings or “Why?”. It means that I can make this blog bigger and better and I can make the projects that have come from this blog so much bigger and better. It’s in general, a wonderful thing. But no less emotional, of course.

And so, with that, I thought I would share with you a recipe for one of my ultimate, easy week-day meals. I absolutely love a good wrap. I love that any (and I do mean ANY) ingredient can be used for a filling and that the novelty never wears off for my kids. With these wraps, I decided to make my own tortillas…which was a bit of a failure so I’m not going to share the recipe with you. I have no idea what went wrong but they turned out more like thin flat breads, which were still delicious, but the ‘wrap’ part was a little hard to accomplish.

One thing about a wrap is that you need a moisture element to keep everything together and to ensure the end result is not dry. I use anything from sour cream, mayo, yoghurt dressings to spreads I make myself but for these I used Mediterranean Delicacies’ Feta & Herb dip which is out-of-this-world-delicious. I had to stop myself from eating it straight out of the tub whilst cooking the tortillas. It’s got a beautiful garlicky flavour and is packed with creamy feta and vibrant herbs. I decided to thin it out with Greek yoghurt and was happy to find that even with adding double the amount of Greek yoghurt, the flavour was still distinct and delicious.

As with all wraps, the filling is up to you but I used simple chicken breasts, sliced into strips, dunked into corn flour and fried paired with quick, pickled onions, fresh cucumber and fresh chilli. This combination resulted in a wrap full of fresh, zingy flavours, so perfect for the beautiful weather we’ve been experiencing lately.

Serves 4

4 large skinless chicken breasts, de-boned
3/4-1 cup corn flour
2 tsp salt
2 tsp smoked paprika
oil for frying
for the quick-pickled onions
2 red onions, thinly sliced
1/2 cup red wine vinegar
1/2 cup white vinegar
2 tbsp sugar
2 tsp salt
to serve
flour tortillas/wraps
fresh cucumber, thinly sliced
Mediterranean Delicacies Feta & Herb Dip
fresh chilli, finely chopped

1. For the chicken, slice the chicken breasts into thin strips and coat with the corn flour, salt and paprika.
2. Heat some oil in a pan and fry the chicken breasts until golden brown and cooked through.
3. In the meanwhile, to make the pickled onions, heat the vinegars with the sugar and salt in the Microwave oven for 1 minutes and pour over the sliced onions, stir and allow to sit for 5-10 minutes.
4. To serve, add a dollop of the Feta & Herb dip to a tortilla and spread. Add some of the chicken strips, fresh cucumber, pickled red onions and fresh chilli. Serve immediately.