Ingredients: Wraps
4 Tortilla Wraps
2 x tablespoons mayonnaise
4 x steamed chicken breast
1 x cup brown lentils
4 cups of water
2 x teaspoons mild curry powder
1 x tablespoon tomato paste
½ cup coconut milk
1 x cup whole peeled tomatoes
Salt for seasoning
1 teaspoon olive oil
250g egg noodles
500ml water
1 teaspoon olive oil
pinch of salt
1 large pepper cleaned and sliced
2 x peeled carrots
2 x medium carrots
200g white cabbage sliced
150g mushrooms sliced
2 x cloves garlic
1 x teaspoon ginger
1 x seeded chilli
2 x teaspoons brown sugar
4 x tablespoons soya sauce
2 tablespoons sweet chilli sauce
1 lemon cut and squeezed
Salt for seasoning
How to Make
- Rinse lentils under cold water several times to get rid of impurities. Place in a saucepan and add 500ml cold water, salt and bring to the boil on the stove. Cook for 8-10min. Then strain and rinse. Allow to cool.
- In another saucepan. Add 4 cups of cold water, olive oil, salt and bring to the boil. Once the water has reached boiling point, add the egg noodles and blanch for 5 min. Strain and place straight into ice water. This stops the cooking process of the noodles.
- Bring olive oil in a wok/pan to heat. Add your onions, garlic, ginger, chillie, salt and fry until golden. Then add soya sauce, lemon juice, sweet chilli sauce, sugar and cook for another 2 min.Add the clean, washed, sliced vegetables and cook for 2 min. Finally add noodles and stirfry till vegetables are crunchy texture. Season to taste.
- In another saucepan steam/boil your chicken breasts, once cooked allow to cool and cut into thin slices. Add mayonnaise.
- To another saucepan bring oil to heat. Add tomato paste, curry powder and cook for 2 min stirring frequently. Then add peeled tomatoes, coconut milk and lentils. Simmer until liquid reduces by half. Make sure the lentils are not overcooked (mushy). Strain off liquid.
- Heat wrap in oven on 180 degrees for 2 min. lay wrap on a plate, place chicken in and then lentil mix. This mixture should not be watery. Roll wrap and place back into oven until lightly coloured.
- Place warm stirfry on a plate. Cut wrap at an angle/half and place on top of the stirfry. Garnish with balsamic reduction or something of your choice.
Serves 4
Enjoy!