Wraps

I had some mushroom stir-fry that had been sitting in the fridge for a while and instead of making the regular stir-fry with noodles I decided to experiment by using it to make a stuffing for tortillas. I think I get my adventurous streak when it comes to food from my maternal grandfather. The anecdote goes as follow, my grandmother (the best cook in the world, the food she cooked was so delicious, even a simple meal she made seemed fit for a king but I digress) followed some basic ground rules for cooking, like this meat and this veg go together (e.g. if cooking prawn/lamb she would add potatoes, but not with chicken) and always made them in the same way. So my grandfather asked, ‘Why not, does the food (chicken) burst into tears if you added potatoes to it ?”. I can see the logic to this and have always been adventurous. So these wraps are a true world food and somehow the flavours work. I am looking forward to making more variations with spinach, portobello mushrooms, peppers stuffing… ooooh can’t wait.

Ingredients:

• 1 packet mushroom stir-fry (I used the M&S one which has mushrooms and sprouts)
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tbsp Sriracha sauce (feel free to use more or less depending on your liking)
• 1 avocado (chopped)
• 1 tomato (sliced)
• 2 tbsp hummous
• parmesan cheese (feel free to use any cheese you have, I had parmesan in the fridge so used it)
• 1 tbsp oil
• 3 ready made tortilla (I used the Co-op ready made tortillas, comes in a pack of 8)

Method:

Heat oil in a pan and add the stir-fry vegetables and stir about for a while. We will be cooking throughout on medium low heat.

Add the garlic powder and mix well, cook for about 1 minute.

Add the ginger powder and mix well, cook for a further minute.

The vegetables will start releasing water, continue stirring to ensure the mixture doesn’t burn and stick to the bottom of the pan.

Add the Sriracha sauce and keep stirring, we are looking to reduce the water content to the minimum as we want a firm stuffing a runny stuffing is a total no-no. This process takes about 10-15 minutes.

Cool this mixture and keep aside.

Take one tortilla and cut a slit from the center all the way down towards you. Think of it as 4 quardrants and each quadrant will contain one of the stuffing (mushroom mixture, cheese, hummus and tomato and finally chopped avocado). Stuff and fold the tortilla in a clock-wise motion to create a nice pocket that locks all the goodness inside.

Divide the stuffing in to three portions and place one portion onto one corner of the tortilla on the side we just slit.

Next place some cheese on the corner adjacent and fold the stuffing covered piece onto the cheese covered corner.

Next apply hummus to the corner adjacent and place tomatoes, fold the tortilla again.

In the last space add the chopped avocado and fold over.

Heat a pan and place this tortilla pocket and toast for about 2 mins on each side.

Cut into two pieces and serve hot.