Chicken, apple and curry wrap
* 4 flour tortillas to make the wraps
* 2 chicken breasts
* 160 g (5½ oz) rocket
* 1 apple
* 15 g (½ oz) sugar
* 25 g (1 oz) butter
* 1 teaspoonful of cinnamon
* Extra-virgin olive oil
To make the curry mayonnaise:
* 1 egg
* 200 ml (7 US fl oz) extra-virgin olive oil
* A few drops of lime juice
* 1 teaspoonful of curry powder
Step by StepWarm a frying pan over a medium-high heat. Brush the chicken breasts with extra-virgin olive oil and add to the pan. Cook for 3–4 minutes on each side, add salt and pepper and turn off the heat. Cut into thin strips and put by.
Peel and dice the apple. Using the same frying pan as before, add the butter and diced apple, together with the sugar and cinnamon. Stir occasionally until the apple has softened. Turn off the heat and put by.
Arrange a bed of rocket on a tortilla, followed by the chicken and apple. Season with the curry mayonnaise. Roll up and cut in half.
To make the curry mayonnaise, put the curry powder, egg, lime juice and half the extra-virgin olive oil in the hand-blender beaker and give it all a good whiz: start with the blender at the bottom of the beaker and keep it still; when the mixture starts to thicken, slowly add the rest of the extra-virgin olive oil and gradually raise the blender. Add salt to taste.
Nutritional Tips- If you like, you can use bought mayonnaise and just add curry powder. Bought mayonnaise is a safer option if you’re planning on taking the wrap as a packed lunch.
- Now you know how easy it is to making curry mayonnaise, try it with other spices, such as paprika, cumin or turmeric.
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.