Mexican Mince Chickpea Wrap recipe |
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09/05/2010
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IngredientsMexican Mince:500g Extra Lean Mince 1 Corn on the Cob, with Corn Removed Half a Red Pepper, Diced 2 Carrots, Grated 2 Stalks Celery, Sliced 1 - 2 Teaspoons Ground Coriander 1 Teaspoon Chilli Flakes 1 - 2 Teaspoons Za'atar Spice 1/2 Teaspoon Turmeric 1 Tin Kidney Beans, Drained (make sure it doesn't contain vinegar) 1 Tin Diced Tomatoes 2 - 3 Teaspoons Fructose Handful of Chives, Chopped Bunch of Coriander, Torn Herbal Salt and Pepper to Taste Chickpea Wraps: Half Cup Chickpea Flour Half Cup Warm Water 1/4 Teaspoon Baking Powder 1 Teaspoon Za'atar Spice 1/2 Teaspoon Fructose Herbal Salt and Pepper to Taste Tin Foil DirectionsHeat oven to 150 degrees CelsiusFry the mince in a little grape seed or olive oil until brown Add the ground coriander, chilli flakes, za'atar spice and turmeric Add the corn off the cob, red pepper, carrot and celery and fry for a few minutes Add the tomatoes, fructose, chives, coriander and kidney beans Add salt and pepper to taste Cook on low for about 20 minutes Wraps: Sieve the chickpea flour and add the baking powder, za'atar spice, fructose, salt and pepper Slowly add the warm water and mix with a beater until smooth Pour onto a large baking tray covered in well greased tin foil - so that the mixture covers the tray in a thin layer (you could also use a smaller baking tin and make each wrap individually - but make sure the mixture covers the base in a thin layer) Bake in the oven for about 20 minutes Remove from oven and allow to cool Gently tear away the wrap from the tin foil Cut the wrap in half - to make two Fill each wrap with mince, fold up and enjoy. ServingsMakes 2 wraps, but enough mince to fill 5-6 wrapsRecipe kindly provided by Leaine's Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs. |
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