Cooking with Blueberry: April 2013

Mini Tuna Spread Wraps

Tuna spread, it has always been one of my favorite lunches.

This spread is universal, it can be used on bread, bagels, salads, and wraps.

It is delicious and healthy, like most of my recipes.

I encourage everyone to try it out, it is very refreshing on a warm spring day.

Ingredients- Prep Time ~25mins

1. 1 Can of Tuna (~180g)

2. 2 Hard Boiled Eggs

3. 3 Large Celery Stalks

4. 1 Large Red Onion

5. 1 Tablespoon of Fresh Dill

6. 3 Tablespoons of Yogurt for Low-Fat Version (may be replaced with mayonnaise)

7. 1/2 Teaspoon of Black Pepper

8. Salt (add to taste)

9. Tortilla Wraps (I used Spinach flavored wraps, feel free to use whole-wheat, tomato, etc.)

10. Scallions (for flavor, decoration)

11. Salad (red, green, baby spinach mix)

Instructions-

1. Cook eggs for about ten minutes, they should be about hard-boiled.

2. Wash celery stalks and cut into thin sticks, then chop into small cubes.

3. Peel red onion, finely chop and add to bowl along with celery.

4. Add tuna to bowl, salt and pepper to taste.

5. Peel cooked eggs, and chop them into small cubes. Add to bowl.

6. Mix contents well, add 3 tablespoons of yogurt or mayo, add more if you prefer a wet paste.

7. Mix again and add dill and a few spring onions.

8. Heat wrap for 1 minute on high heat.

9. Place some scallions and salad on the wrap.

10. Spread a thin layer of tuna paste but do not spread too close to the edges.

11. Fold the wrap into hot dog style. Roll it up and sharpen knife.

12. With sharp knife, slice into thin 1" pieces.

13. Place on plate and decorate with scallions and red salad. Serve.

Enjoy :)

Spinach Tortilla

with Chicken & Vegetables & Garlic Sauce

Ingredients- Prep Time ~1h Cooking Time-15mins

1. Large Spinach Tortillas or simply Plain Tortillas

2. 300g Skinless Chicken Breast - (approx. 2 large tortillas)

3. Handful of Mushrooms

4. 1/2 Large Onion

5. 1 Cucumber

6. 1 Red Bell Pepper

7. Mixed Salad

8. 4-5 Plum Tomatoes

9. Garlic Sauce -> My Homemade Garlic Sauce Recipe

10. Salt

11. Pepper

12. Gyros Spice Mix

13. Turmeric

14. Cayenne Pepper

15. Dried Parsley

16. 1 Teaspoon of Soy Sauce

17. 2 Teaspoons of Oil

18. 1 Teaspoon of Plain Yogurt

19. Dried Garlic Powder

Instructions-

1. Start with the marinade. Wash, clean, and dry chicken breasts. Cut into small strips.

1. Add chicken pieces into container, add 1/2 teaspoon of salt. Sprinkle pepper until it covers the chicken.

2. Sprinkle garlic powder the same way as pepper, and add 1 teaspoon of soy sauce. Mix well.

3. Add a pinch of cayenne pepper and turmeric. Add 1/2 teaspoon of Gyros Spice Mix.

4. Sprinkle some dried parsley and add 1 teaspoon of yogurt. Add 2 Teaspoons of oil.

5. Mix everything well until the chicken is covered with the marinade. Set in the fridge for 1-2h.

6. Prepare vegetables. Wash mushrooms thoroughly. Wash tomatoes and one red bell pepper.

7. Peel cucumber skin and 1/2 large onion. Dice onions and cut cucumber into slices. Slice mushrooms into thin pieces. Slice tomatoes and cut red bell pepper into thin sticks.

8. Preheat non-stick pan. When pan is hot, add the chicken and sear it on high heat. When almost brown, add mushrooms and onions. Lower heat, mix every few minutes, and cover to release juices. Cook for about 10 minutes. Uncover, when there is too much water, turn the heat to high and reduce.

9. Preheat oven to 150C and place tortilla for 2minutes.

10. Spread 1 tablespoon of garlic sauce on the wrap.

11. Place salad mix, followed by chicken, and lastly, tomatoes, cucumbers, and red bell pepper sticks.

12. Add more garlic sauce on top.

13. Fold and assembly as shown in pictures above.

14. Serve with tight grasp on bottom of wrap. I used aluminum foil and placed it in a glass.