The turning point at one stage was when we would have wraps and I would cut everything up and place the ingredients on plates and then everyone would make their own wrap! I think my Miss 10 thought it was fantastic that she got to be more hands on and help and make her own little wrap with what she liked and eventually upgraded and added more and more things. Success!
Our wraps vary from time to time and can be more adventurous at certain times depending on how much time I have. These wraps I came across in one of my Donna Hay books was a winner with all 3 plus Mr M and what made things even better we made our own flour tortillas which were so easy.
This recipe can be found in Issue 59 Oct/Nov 2011 on page 145.
You will need:
4 x 200g chicken thigh fillets, trimmed
1 teaspoon onion salt
1/4 teaspoon chilli powder
1 teaspoon dried oregano
1 teaspoon paprika
vegetable oil, for brushing
coriander leaves, sour cream and lime wedges, to serve.
2 long green chillies, chopped
1 clove garlic
2 green onions, roughly chopped
1/4 cup coriander leaves
1/4 cup mint leaves
2 tablespoons vegetable oil
4 cups plain flour
1 tablespoon sea salt flakes
50g cold butter, chopped
2 1/2 cups boiling water
To make the salsa verde, place the chilli, garlic, green onion, coriander, mint and vegetable oil in a food processor and process on short bursts until combined. Set aside. Makes 1 cup.
Place the chicken, onion salt, chilli powder, oregano, paprika and oil in a bowl and toss to coat.. Preheat a pan or barbecue over high heat.