Tuesday, 1 May 2012

Rawmazing Race: Chilli Wraps in Acapulco

Life has been very busy of late juggling a full time job on top of catering work, but hey - it will all be worth it when I can eventually concentrate on catering only. I didn't get much of a chance to post any more baking, but Bake My Day will probably be resurrected at a later date.

So, being the 1st May, the Rawmazing Race has now begun. This may not be a coherent trip around the world as such, depending on what I feel like eating and ingredients readily available. I also want to try and do easy recipes that don't require a lot of special equipment, and preferably, something that doesn't require a great deal of time, so not  a lot of dehydrating sort of stuff. Since I have a heap of fresh tomatillos, first stop is Acapulco on the coast of Mexico. The menu? Chilli wraps - easy to do without a tortilla.

2/3 cup walnuts, crushed
1/4 cup sunflower seeds, crushed
1 cup fine chopped mushrooms
big handful chopped spinach
1/2 cup grated carrot
approx 10 soaked semi dried tomatoes
1 fresh tomato
1 clove garlic crushed
1/2 tsp chilli powder
handful fresh coriander leaves
1 cup chopped tomatillos (or fresh tomatoes)
1 small onion
Large lettuce leaves for wrap
1 mashed avocado

Soak semi dried tomatoes in warm water for 10 minutes, then puree.
Crush nuts and sunflower seeds- if you don't have a food processor or a mortar and pestle, fold into a clean tea towel and bash with a rolling pin or a tin of beans or whatever you have...
Chop mushrooms, onion, tomatillos, and tomato, grate carrot and chop spinach.
In a bowl, combine all ingredients including chopped fresh coriander, garlic and chilli powder. Add a little water, cover, and leave in fridge until ready to use. I made mine in the morning and it was perfect for dinner, the flavours had gone through really well.
Take a large lettuce leaf such as a cos or iceberg, spoon the chilli down the centre, and top with mashed avocado and tomatillos (or tomatoes). Fold over and eat!

This was super easy, it only took me about 10 minutes to make, and I could make it in the morning and all I had to do was spoon it into a lettuce leaf and serve. It was warming too with the chilli in it, so perfect for cooler evenings. Plenty left over for lunch as well! It is rich in vitamins B-6, A,C, and E, copper, manganese, selenium, iron, and zinc. It also has a  protein from the nuts and avocado, so it's good all rounder.

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