👩🏻‍🍳 Why make this recipe

Mango salsa is a great recipe for a healthy starter or refreshing side dish. Its easy to prepare and perfect for a make ahead appetiser. Best served cold; toss in lime juice to keep the salsa at its freshest and then chill in the fridge.

🥘 Ingredients

This recipe makes enough mango salsa to serve 6 people:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Limes: Lime juice is essential in the recipe for keeping everything fresh and vibrant. The acidic lime prevents oxidation and browning of the chopped avocado. If you can't get hold of limes you can also use lemon juice.

Avocados and mangos: Use ripe avocados and mangos that feel soft but not squishy.

Chilli: Optional.

Coriander (cilantro): Also optional and could be replaced with freshly chopped parsley.

🔪 Step by step instructions

1. Finely dice the red onion and mix in a large bowl with the juice of one lime.
2. Add finely chopped chilli and diced mango and avocado to the red onion. Add the juice of a second lime and toss everything together well.
3. Season with salt and pepper (to taste).
4. Garnish with freshly chopped coriander (cilantro).

💭 Expert tips

• At the start of the mango salsa recipe add juice of one lime to the chopped red onion and leave to soak for a minute or two. This will help to take the harsh bite out of the raw onion flavour.
• Add the rest of the lime juice to the chopped avocado and mango to help keep it fresh and to stop the browning process.
• Sprinkle the coriander over the top as a garnish or for a more even finish and taste stir well into the finished salsa dish.
• Mango and avocado salsa is a dish I like to make in advance as the mango and avocado chopping can be a bit messy. However, if you don't mind a bit salad prep just before dinner or even once your guests have arrived then this is quite an easy recipe to knock together from scratch. For more salad ideas why not try my Vietnamese style beef salad, Italian pasta salad, roasted cauliflower salad.

❓ Frequently asked questions

🥗 Other starter recipes

• Easy Recipes for Avocado
• Homemade Sushi Rolls
• Chilli Garlic Prawns Starter
• Tuscan Ribollita Soup
• Pea and Ham Soup
• Roast Pumpkin Soup with Chestnuts
• Easy Bread Rolls Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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Mango Salsa Recipe

A refreshing mango salsa recipe, great served on its own or loaded on tortilla chips. Made with chunks of avocado, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish and especially great with anything spicy. 

Course Appetizer, lunch, Salad, Side Dish, starter

Cuisine cuban, Mexican

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 43kcal

Author By: Debbie Jones

Equipment

• Sharp knife
• chopping board
• Large mixing bowl
• Large spoon
• Serving bowl and spoon

Ingredients

• 1 red onion finely chopped
• 2 limes juiced
• 1 chilli deseeded and finely chopped
• 2 mangoes peeled and chopped
• 1 avocado peeled and chopped
• Salt and pepper to taste
• Handful of fresh coriander (cilantro) roughly chopped

Metric - US Customary

Instructions

• Finely dice the red onion and mix in a large bowl with the juice of one lime.
  1 red onion, 2 limes
• Add finely chopped chilli and diced mango and avocado to the red onion. Add the juice of a second lime and toss everything together well.
  2 mangoes, 1 avocado, 1 chilli, 2 limes
• Season with salt and pepper (to taste).
  Salt and pepper
• Garnish with freshly chopped coriander.
  Handful of fresh coriander (cilantro)

Notes

Limes: Lime juice is essential in the recipe for keeping everything fresh and vibrant. The acidic lime prevents oxidation and browning of the chopped avocado. If you can't get hold of limes you can also use lemon juice.

Avocados and mangos: Use ripe avocados and mangos that feel soft but not squishy.

Chilli: Optional.

Coriander (cilantro): Also optional and could be replaced with freshly chopped parsley.

Can you make this recipe ahead of time? Yes, this easy mango salsa recipe can be made up to one day ahead of time. Make sure to mix in plenty of lime juice to keep all the ingredients fresh, then store in the fridge until ready to serve.

Is this recipe healthy? This recipe is bursting at the seams with nutrients; from the monounsaturated fats in the avocado to all the fibre and vitamins in the mango, lime and chilli. - Its really not just a pretty dish.

Expert tips:

• At the start of the mango salsa recipe add juice of one lime to the chopped red onion and leave to soak for a minute or two. This will help to take the harsh bite out of the raw onion flavour.
• Add the rest of the lime juice to the chopped avocado and mango to help keep it fresh and to stop the browning process.
• Sprinkle the coriander over the top as a garnish or for a more even finish and taste stir well into the finished salsa dish.

Nutrition

Serving: 75g | Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 140mg | Fiber: 1g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 0.2mg

This post was first published in Nov 2016. Updated in Sept 2022 with an improved recipe, new images, step by step instructions and expert tips. 

The post Mango Salsa Recipe appeared first on ProperFoodie.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

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Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 492kcal

Author By: Debbie Jones

Ingredients

• ½ tablespoon Olive oil
• 1 Onion finely chopped (200g)
• 2 Garlic cloves finely chopped or minced
• 2 celery sticks roughly chopped (120g)
• 500 g mince meat ground meat
• 1 teaspoon Smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Hot chilli powder
• 1 red chilli pepper deseeded and finely chopped (20g)
• 2 tins chopped tomatoes
• 200 g baby tomatoes halved
• 2 tablespoon tomato puree
• 1 beef stock cube
• 1 red bell pepper deseeded and diced (130g)
• 1 tablespoon Cocoa powder optional
• 2 tablespoon Worcestershire sauce Lea and Perins (optional)
• 1 tin of cannellini beans drained and rinsed
• Handful of fresh coriander
• Soured cream and extra sliced chillies to serve

Metric - US Customary

Instructions

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
  ½ tablespoon Olive oil, 1 Onion, 2 Garlic cloves, 2 celery sticks
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
  500 g mince meat
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
  1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
  2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
  1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
  1 tin of cannellini beans
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
  Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Video

Notes

Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.

Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.

Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.

What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.

Expert tips:

• Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
• Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
• If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

Nutrition

Serving: 584g | Calories: 492kcal | Carbohydrates: 114g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1170mg | Potassium: 427mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1914IU | Vitamin C: 66mg | Calcium: 75mg | Iron: 3mg

This post was first published in Jun 2017. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

Chicken fajita platter

Happy New Year!

My first creation of the year is this delicious (and healthy) fajita spiced chicken platter. Its loaded with chicken and rice, which are both smothered in the rich flavours of cumin and paprika - yum! The addition of the salad gives an extra crunch and the creamy avocado complements the spicy fajita sauce perfectly. It might just be the perfect healthy dish needed to kick-start 2016!

I’m always up for a platter of food, be it at home or dining out. I’d like to think this is because I enjoying sharing my dinner 🙂 …but it’s more likely because I enjoy the super large quantity that’s presented on arrival of said platter. And yes I’m first to start and more often than not; last to finish 🙂

Chicken fajitas

So this dish takes all the main ingredients of chicken fajitas (minus the wrap) and lays out all its colourful ingredients on one mouth-watering platter; all you need to do is dive in with a fork.

So we already know how well a smoky fajita sauce combines oh so well with chunks of juicy chicken and crunchy bell pepper, particularly when topped with guacamole, cheese, salsa, sour cream...and anything else with an extra boost of calories and fat that I can get my hands on. However, as it is New Year and overindulgence was on the cards last months, this recipe tries to keep only the healthy elements without cutting back on taste. The serving of avocado on a bed of lettuce provides a lovely alternative to guacamole and the helping of rice not only soaks up any escaping drizzles of fajita sauce but also saves on the need for any tortilla wraps. Healthy but by no means boring!! Enjoy!

Wraps

If your after something with wraps then why not try chicken tinga burritos, paprika chicken wraps or beef brisket burritos.

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Fajita Spiced Chicken Platter

Spicy fajita chicken salad served with rice.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author By: Debbie Jones

Ingredients

For the Fajita sauce:

• Juice of 1 lime
• 1 tablespoon rapeseed oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander

For the platter:

• 2 chicken breasts sliced into strips along the width of breast
• 1 red onion cut into eighths
• ½ red pepper cut into 3cm chunks
• ½ orange pepper cut into 3cm chunks
• 1 red chilli deseeded and sliced
• 250 g rice
• Iceburg lettuce
• Avocado stone removed and sliced
• Lime wedges to serve

Instructions

• First mix the sauce in a bowl by combining the lime juice, oil and spices. Season the sliced chicken then add to the sauce and mix well to ensure chicken is fully coated.
• Heat a large frying pan or wok. Once hot, pour in the chicken and bring sauce to a simmer and cook chicken for 5 minutes.
• Next add the onion, chilli and peppers to the pan. Mix well to coat vegetables with the sauce then cover with a lid and leave to simmer for 10 minutes, stirring occasionally.
• Meanwhile, cook the rice according to the instructions and prepare the salad. If serving up on a platter; simply arrange a few lettuce leaves on the top third of the board and cover with slices of avocado. Finish off with a drizzle of olive oil and season with salt and pepper.
• Once the rice is cooked, drain and spoon out along the bottom third of the board. Check the chicken and veg are thoroughly cooked then spoon out down the middle section of the board. Cut a couple of limes into wedges and dot around the edges of the board before presenting in the middle of the table.

The post Fajita Chicken salad appeared first on ProperFoodie.

Simple guacamole recipe

Homemade guacamole is a really easy and tasty dip made with avocado, chillies and lime juice. Perfect for nibbles at get togethers and partys along with other tasty dips such as beetroot hummus, celery, apple and walnut pesto or roasted red pepper dip.  It takes just 5 minute to make this guacamole recipe and its so much better than a shop bought version. Surprisingly, shop bought guacamole tends to include cream, but as avocado has quite a creamy texture already I find its not necessary to add any cream. So lets get to making a homemade, healthy guacamole recipe. For a proper Mexican guacamole recipe I always add chopped chilli, cubed tomato, lime juice and fresh coriander.

What is guacamole made of?

• Avocado flesh
• Lime juice
• Fresh red chilli
• Cubed and deseeded tomatoes
• freshly chopped coriander
• Pinch of salt to taste

The main ingredient in a simple guacamole recipe is of course avocado, which is what gives guacamole its recognisable light green colour and creamy texture. The other usual ingredients in a guacamole are tomatoes, lime juice, salt and coriander. Fresh chilli can also be added for a spicy guacamole recipe. A little bit of chopping is required and of course the avocado needs to be cut, de-stoned and the skin removed. For this simple guacamole recipe I tend to mash the avocado flesh with a fork whilst its still in its skin. This just needs the avocado to be cut in half and the stone removed, then mash each half. This is so simple to do and means much less mess.

Can you eat guacamole by itself?

Guacamole is usually used as a dip or topping and not usually eaten on its own. However, whole avocado can often be eaten by itself or in a salad.

How do you make guacamole? (Step-by-Step Guide)

1. Start by cutting the avocado in half. Move the knife around the stone and then twist the two halves apart with your hands
2. To remove the avocado stone carefully hit the stone with the blade of the knife then twist and pull out.
3. With the skin still on, use a fork to mash up the avocado flesh. The avocado skin acts as a sort of bowl. Then scoop the mashed flesh out and into a bowl.
4. Immediately squeeze lime juice over the flesh to prevent it from going brown.
5. Next add the chopped chilli, cubed tomatoes and most of the chopped coriander to the avocado and mix well. Transfer to a serving bowl and top with the remaining coriander or fresh parsley if you prefer.

Serving suggestion: serve with crisps and dips, chicken tacos, fajita chicken salad or on top of a smokey chilli con carne.

Can you make guacamole in advance?

Yes guacamole can be made in advance; up to a maximum of 2 days before you will need it. The tricky part is making sure the dip doesn't go brown. I have found the best way to keep guacamole fresh and green is to add the juice of 1 lime for every avocado used. Mix the juice directly into the dip and then place the dip in the fridge in a sealed container or dish wrapped well with cling film. A few more tips and tricks with avocados can be found here.

Do avocado pits keep guacamole from going brown?

No the avocado pit or stone has no use in stopping guacamole from going brown. - so don't be tempted to pop a stone in the middle of your dip - it really won't do anything. In my experience the lime juice and a sealed container method is the best.

Is guacamole vegan?

Yes, when made with just avocado, tomato and chilli, guacamole is suitable for vegans. This simple guacamole recipe and homemade recipes in general are all vegan. However, watch out for shop bought varieties which tend to have cream added to guacamole!!!

Is guacamole dip fattening?

If consumed in huge quantities, yes guacamole is fattening. The fat in guacamole is from the avocado, which is mainly good fats. So half an avocado everyday is a great way to maintain a healthy balanced diet and get in some of those healthy fatty acids. However, the calories and fat are high in avocados so over doing the guacamole isn't advised.

Avocado recipes

For more ideas on how to use avocados have a look at my easy avocado recipes post. Or why not make some paprika chicken wraps, which are great with guacamole added. If you fancy a guacamole dip with a twist why not try pumpkin guacamole?

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Simple Guacamole Recipe

A simple and authentic guacamole recipe with creamy avocado, perfect for spreading on your tacos or for dunking in tortillas. Easy to put together in just 5 minutes and a squeeze of lime helps keeps this lovely Mexican dip nice and fresh

Course dip, party food, Snack, starter

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 118.8kcal

Author By: Debbie Jones

Ingredients

• 1 large avocado (120g flesh)
• 1 Juice of a lime
• ½ fresh red chilli (7g finely chopped)
• 2 baby tomatoes (35g diced small)
• Handful of fresh coriander (roughly chopped)

Instructions

• Half the avocado by slicing the knife into the fruit and move around the stone. Then twist each half in opposite directions and pull apart. 
  
• To remove the stone carefully hit the blade of the knife into the stone, then twist and pull. 
  
• Leave the avocado flesh in the skin and use a fork to carefully mash the flesh and then scoop out. 
  
• Add the lime juice to the avocado and mix well. (Lime helps to prevent browning). Then add the chopped chilli, diced tomato and most of the coriander. Mix together well then transfer to a serving bowl and sprinkle over any remaining parsley.
  

Notes

Click here for the traffic light nutritional info for this recipe

Nutrition

Serving: 81g | Calories: 118.8kcal | Carbohydrates: 1.9g | Protein: 1.4g | Fat: 11.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.3g | Sugar: 1.1g

The post Simple Guacamole Recipe appeared first on ProperFoodie.

These easy chicken wraps with Mexican style side dishes are great for a healthy mid week meal. They are quick to make and full of flavour. The wraps are filled with lightly seasoned paprika chicken and lettuce, with the option to add in a delicious three bean salad and simple guacamole recipe. You don't even have to make up the chicken wraps until you're sat at the table. Just serve up the paprika chicken in a big bowl with all the extras at the side, then let everyone fill and make their own.

Instructions

To make the paprika chicken

1. Place the cubed chicken into a mixing bowl. Add the paprika, cayenne pepper, ground coriander, honey, salt and pepper then mix until the chicken is fully coated. 
2. Heat oil in a frying pan or wok. Add the seasoned chicken and stir fry for 5-7 minutes or until cooked through.
3. Place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm. 
4. Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, lime, coriander and guacamole. Then let everyone make up their own wraps.

How to wrap the chicken wraps

1. Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
2. Place a few torn lettuce leaves over the top of the guacamole.
3. Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
4. Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.

Mixed bean salad

If you want to add some extra Mexican flare to your wraps then how about serving up with a delicious mixed bean salad. Add the bean salad to your wrap or serve up as a light and healthy side dish. For the three bean salad you will need the following:

Ingredients:

• 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
• 1 tin of sweetcorn
• 2 tsp cider vinegar
• 2 tbsp Olive Oil
• Juice of 1 lime
• 2 tsp Dijon mustard
• Pinch of sea salt and pepper
• 30g freshly chopped coriander leaves

Instructions:

1. Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl. 
2. In a small mug or bowl mix together the cider vinegar, oil, lime juice, Dijon mustard, salt and pepper. 
3. Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.

How to serve

My favourite thing about this recipe is that you can serve it up however you want. All the little extra can be served at the side or added to the wraps. Get your wraps fully loaded with guacamole, three bean salad, lettuce, fresh coriander and any other extras you fancy (fresh chillies, grated cheese, sour cream, red onions etc). 

If you're extra hungry why not make burritos by adding rice! For burrito making inspiration have a look at Chicken tinga burritos and beef brisket burritos.

Frequently asked questions

Let me know what you think of this recipe by leaving a comment and star rating below. You can also pin the recipe on pinterest!

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Healthy Chicken Wraps

Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.

Course Main Course

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 674kcal

Author By: Debbie Jones

Ingredients

For the paprika chicken

• 4 Chicken breasts cubed
• 2 teaspoon Paprika
• 1 teaspoon Cayenne pepper
• 1 teaspoon Ground coriander
• 2 teaspoon Honey
• Pinch of sea salt and pepper
• 1 tablespoon Olive oil
• Pack of shop bought wraps
• Lettuce leaves optional
• Extra lime wedges and fresh coriander leaves to serve

For the bean salad

• 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
• 1 tin of sweetcorn
• 2 teaspoon cider vinegar
• 2 tablespoon Olive Oil
• 1 lime juiced
• 2 teaspoon dijon mustard
• Pinch of sea salt and pepper
• 30 g freshly chopped coriander leaves

Instructions

To make the paprika chicken

• Place the cubed chicken into a mixing bowl. Add 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, 2 teaspoon honey, salt and pepper then mix until the chicken is fully coated.
• Place a frying pan or wok on a medium heat and add the oil. Place the seasoned chicken into the frying pan and stir fry for 5-7 minutes or until cooked through.
• Whilst the chicken is cooking place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm.
• Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, guacamole, 3 bean salad, coriander and lime. Then let everyone dig in and make up their own chicken wraps.

How to wrap healthy chicken wraps

• Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
• Place a few torn lettuce leaves over the top of the guacamole.
• Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
• Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.

How to make bean salad

• Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl.
• In a small mug or bowl mix together 2 teaspoon cider vinegar, 2 tablespoon oil, 1 lime juiced, 2 teaspoon dijon mustard, salt and pepper.
• Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.

Notes

Can you make the wraps in advance? These wraps can be made and constructed the day before. Once made wrap each wrap tightly in cling film and store in the fridge. Alternatively you can can make up each component (paprika chicken, three bean salad, guacamole) and store separately in the fridge. The wraps can then be freshly put together when you're ready.

Can the chicken be seasoned differently? Paprika chicken is just one of many seasoned chicken options. If you prefer just stir fry the chicken as it is for a plain option. Or other seasoning options: lemon juice and tarragon, garlic and rosemary, cumin and caraway, coriander and lime. Or why not try chicken with jerk seasoning like in this jerk chicken taco recipe

What else can I serve with the chicken wraps? Other ingredients or side dishes that go well with these healthy chicken wraps include: rice, cheese, refried beans, black bean rice, tortilla chips, soured cream, hot sauce, jalapenos, salsa, bell peppers, red onions, beetroot hummus, satay sauce. Also, a bit of guacamole will really add to the flavour of these healthy chicken wraps. You can either use shop bought guacamole or if you have the time make up your own from this simple guacamole recipe.

Is this recipe spicy? These paprika chicken wraps are very mild in terms of spice. However if you would like to add more heat you could add a teaspoon of chilli powder when stir frying the paprika chicken. Alternatively add, chilli peppers, jalapeños, hot sauce or tabasco to the wraps.

Nutrition

Serving: 492g | Calories: 674kcal | Carbohydrates: 54.5g | Protein: 61.7g | Fat: 26.2g | Saturated Fat: 5.7g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 15.2g | Sodium: 520mg | Potassium: 1617.8mg | Fiber: 4.5g | Sugar: 8.4g | Vitamin A: 257.4IU | Vitamin C: 24.5mg | Calcium: 155.5mg | Iron: 4.9mg

The post Healthy Chicken Wraps appeared first on ProperFoodie.

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

Next up for my summer recipe collection is barbecued skewers with meat and veggie versions to please one and all!! For more summer recipe ideas have a look at my Stuffed peppers with couscous in cheese sauce, mint ice cream lollies, and some delightfully pink homemade Beetroot Hummus.

I love the smell of just-lit smoky coals on a barbecue, on a warm sunny day. I'm pretty sure for most people this will be the same - it sparks the memories of many a summer past with good food, refreshing drinks, relaxing times and plenty of laughs with friends and family. It usually means long days and sleeveless t-shirts and everyone finally getting chance to spend some good quality time in the garden - a rare occurrence in good old England.

Having a couple of go-to BBQ recipes handy can make it a whole lot easier when thinking about an alfresco get-together. Now I know that I haven't yet managed to get around to a good burger recipe. However, burgers at a barbecue are just so expected. So, before even thinking about all the amazing burger creations that could go on a barbecue (And I promise I will at some point) I want to talk about BBQ skewers.

BBQ skewers

Meat or veggie, cheese or onion, garlic or chilli, you can mix and match with skewers to your hearts content. Usually I either make mine all the same, or depending on whose dining and what leftovers I have in the fridge, I make a whole range with different meats and vegetables. But I think my favourite option is to leave out the sticks and cubed ingredients, then let my guests make their own!! You cant get better than that - saves time and everyone has fun and gets what they want.

The recipes below are for two of my favourite BBQ skewers: Steak & red onion, and Mediterranean veg with Halloumi. Very Lazy kindly send me some of their pastes and chopped ingredients to go with these skewers, which meant that adding a tasty marinade was super quick and easy.

For a chicken skewer option take a look at my chicken satay skewers.

Steak and Onion BBQ skewers with smoked garlic and rosemary marinade

Very Lazy's jarred smoked chopped garlic is probably my favourite out of their range - it has such a wonderful flavour and it can go with or in just about anything. To make the marinade for the steak and onion skewers I mixed 1 teaspoon of the smoked chopped garlic with a teaspoon of olive oil, ½ teaspoon of dried rosemary, and a pinch of sea salt. Then drizzled over the skewers before cooking.

Mediterranean veg and halloumi skewers with spicy chilli marinade

I love a bit of a spicy kick with my veg and halloumi skewers and the Very Lazy Chilli paste made this so easy to achieve. To make this marinade I just mixed together 2 tablespoons of the chilli paste with 1 tablespoon of olive oil and then poured evenly over the veg skewers before cooking.

No plans for a barbecue?? These skewers cook just as well in the oven!!

If you are serving the skewers as a main meal you may want a side to go with it - the recipes below include a pesto quinoa, which is a lovely summery accompaniment to both the steak and veg skewers.

🍖 Other steak recipes

• Steak and Ale Pie
• Chimichurri Steak Platter
• Tuna Steak Recipe
• Vietnamese Style Beef Salad

📖 Recipe

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Steak and veggie BBQ skewers

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

Course Dinner, Main Course, party food

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 People

Calories 250kcal

Author By: Debbie Jones

Ingredients

For the Steak and Onion Skewers

• 300 g rump steak
• 2 small red onions 150g
• 1 teaspoon Very Lazy smoked chopped garlic
• 1 teaspoon olive oil
• ½ teaspoon dried rosemary
• Pinch sea salt

For the Veg and Halloumi Skewers

• 1 Red bell pepper deseeded (100g)
• 1 small courgette 150g
• 2 large mushrooms 60g
• 150 g halloumi cheese
• 2 tablespoon Very Lazy chilli paste
• 1 tablespoon olive oil

For the green pesto quinoa

• 100 g dried quinoa
• 200 ml boiling water
• 1 tablespoon pesto
• Juice from half a lime

Extras:

• Fresh basil leaves and pine nuts if desired

Equipment

• Barbecue if barbecuing - can be baked in the oven
• 4 wooden or metal skewers

Instructions

To make steak and onion skewers:

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the steak and onion into cubes. Try to make the onion and steak similar sizes (particularly if sealing off in a pan before barbecuing or roasting). Larger bits of onion may get in the way of sealing the steak properly in the pan.
• Thread the steak and onion alternately onto two of the skewers, try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the smoked garlic, oil, rosemary and sea salt. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. If cooking in the oven you can briefly fry off in a pan first, but this is optional. This gives a nice charred finished and also seals the steak. To cook through place back on the baking tray and cook in the centre of the preheated oven for 15 minutes.

To make the veg and halloumi skewers

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the pepper and halloumi into cubes, halve the 2 mushrooms, and cut the courgette into circles and then halve these into semi circles. Try to make the cut ingredients similar sizes for even cooking later on.
• Thread the pepper, courgette and halloumi alternately onto two of the skewers, and add the halved mushrooms and 2 evenly spaced points on each skewer. Try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the chilli paste and oil. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. To cook in the oven leave the skewers on the baking tray baking tray and place this directly in the centre of the preheated oven. Cook for 20 minutes or until the veg is slightly charred and the halloumi has started to brown.

To make the green pesto quinoa

• If you are serving the skewers as a main meal you may want a side to go with it - pesto quinoa is a lovely summery accompaniment to both the steak and veg skewers.
• Place the dried quinoa in a small pan and add the boiling water. Place on a medium heat and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Then leave to rest for 10 minutes by placing the pan to one side and leaving the lid on.
• After 10 minutes remove the lid, squeeze in the lime juice then fluff the cooked quinoa with a fork. Add the pesto and mix well. Serve with the skewers. Add fresh basil leaves and pine nuts for decoration.

Notes

click here for traffic light nutritional info steak and onion skewers

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 7.2g | Protein: 34g | Fat: 9.5g | Saturated Fat: 3.1g | Sodium: 480mg | Sugar: 9.5g

PIN FOR LATER

The post Steak and veggie BBQ skewers appeared first on ProperFoodie.

Stuffed peppers recipe

This definitely has to be classed as a summertime recipe for me, sunny days when the BBQ comes out and its all about alfresco dining with friends!

When the sun starts to shine I cant help but start planning some great summer feast ideas. Starting off with these slightly charred, vegetarian stuffed peppers, packed full of creamy, couscous in cheese sauce - with a lovely dollop of sweet, tangy tomato chutney on the top. - Yes the cheese sauce, and couscous, and chutney did go all over my face, but its so worth it! (scroll to the end of this post to read about how I make my perfect cheese sauce).

I do love a good cheese sauce and I have a few other lovely meals that work so well with this silky smooth sauce. Obviously, the go-to cheese sauce recipe has to be leeks in cheese sauce with your Sunday roast. But its also a really great way to jazz up your sprouts at Christmas, and I also love a creamy cheese sauce in my fish pie - mmmm.

Stuffed peppers ingredients

To make this stuffed peppers with couscous recipe you will need a few simple ingredients:

• Bell peppers
• Giant couscous
• Butter
• Flour
• Semi-skimmed milk
• Cheddar cheese
• paprika
• cayenne pepper
• Chutney
• salt and pepper
• Salad leaves

How to make stuffed peppers with cous cous

The basis of this stuffed pepper recipe is a simple cheese sauce

What to serve with stuffed peppers?

This stuffed pepper recipe is packed with couscous and oozing with cheese sauce, although they are a great vegetarian option they are kind of on the heavy, indulgent side so a great accompaniment would be something light or even a salad.  My mango and avocado salad would be a good choice.

On the other hand if you were to substitute the couscous and cheese sauce and make stuffed peppers with rice then the dish would become a great side itself to chicken or beef or practically anything that gets thrown on the BBQ.  These BBQ skewers pair up rather nicely or check out my chicken, proscuitto and blackberry salad for a healthy option.

The English Provender company very kindly provided me with some of their delicious tomato chutney for this recipe - and it really paired up fantastically well with the Mediterranean flavours and velvety cheese sauce.  Why not add a dollop and make this a stand alone meal of its own.

Low carb stuffed peppers

For a low carb alternative to this recipe the couscous could be replaced with a mince filling (mince turkey, mince chicken, mince beef) or for a slightly healthier option why not try quinoa stuffed peppers or even quorn stuffed peppers.

Can you freeze stuffed peppers before cooking?

Provided you have cooked the main elements of the dish already like the couscous or any meats you may have included, then it is OK to freeze your stuffed peppers.  Allow the stuffed peppers to cool after any cooking has taken place and place them into an appropriate container.  You can also use food bags to portion up your stuffed peppers as you please.  You can cook your stuffed peppers from frozen, if you wish to do this, cook them in the oven for an extra 15 minutes on top of the 30 minutes described in the recipe and make sure they are piping hot throughout before serving.

How long will stuffed peppers last in the fridge?

If wrapped in cling film or sealed in a seal-able container you can store your stuffed peppers for up to 5 days without problem, i would recommend you consume them cooked fresh or freeze what you don't need to cook from scratch at a later date.

Can you reheat stuffed peppers?

These peppers are definitely best roasted in the oven from fresh or from frozen as the delicate bell peppers can become a little soft if microwaved.  Also depending on your fillings you should follow these basic rules:

• Always refrigerate leftovers and aim to consume ideally within 3 days
• never freeze food more than once
• always completely defrost food before cooking
• always make sure food is piping hot throughout before serving

Homemade cheese sauce

I absolutely adore cheese sauce, and it works so well in this dish. Cheese sauce can get a bad rep as being hard to make. But once you've made it, or at least made it wrong a few times and ended up manically trying to sieve out the lumps, then you eventually get the hang of it and realise it ain't so hard :-).

How to make the perfect cheese sauce

The first rule of cheese sauce making is to have equal amounts of butter and flour. Usually around 20-30g of each, but this depends on how much sauce you are making. Melt the butter in a small pan and then add the flour to form a paste.

The second rule is to remember that you want to try and keep your sauce thick and allow the milk to be absorbed into the paste. So next step, keep the pan on a low to medium heat and gradually begin to add the milk to the paste (around 1 pint of milk can be added to 30g butter and 30g flour). Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce.

The final rule is to make sure the flour has been fully cooked out (otherwise the sauce will have a slight floury taste). To cook out the flour, keep the white sauce on the heat and continue to stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Then get adding it to your leeks, peppers, sprouts, fish pies or whatever else takes your fancy 🙂

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Stuffed peppers with couscous

Roasted stuffed peppers bursting at the seams with giant pearls of couscous in a creamy cheese sauce and topped with a sweet tomato and chilli chutney

Course Dinner, Main Course, starter

Cuisine American, Moroccan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 6 People

Calories 319kcal

Author By: Debbie Jones

Ingredients

• 6 medium sized bell peppers tops cut off and peppers hollowed out (save the lids for decoration if you wish)

For the couscous in cheese sauce

• 200 g dried giant Israeli couscous (I used Merchant Gourmet Giant Couscous)
• 400 ml boiling water
• 30 g butter
• 30 g flour
• ⅔ pint 350ml semi skimmed milk
• 75 g cheddar grated
• Pinch of sea salt and pepper
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Tomato chutney I used English Provender Tomato Chutney
• Extra grated cheese for topping

To serve

• Rocket or salad leaves

Instructions

To prepare the peppers

• Cut a lid out of the top of each pepper around the main stem (use the stem to lift your lid off). Use a spoon to hollow out the peppers and fully remove all the seeds and pith. Set to one side ready to stuff later.

To prepare the couscous

• Place a small pan on medium heat and add the couscous and boiling water. Bring to the boil then simmer with the lid on for 15 minutes - or for length of time stated on the packet. Keep an eye on this and top up the water if required. Once cooked, drain and set the couscous to one side.
• Pre heat the oven to 180 degrees

To make the cheese sauce.

• Melt the butter in a small pan and then add the flour to form a paste. Keep the pan on a low to medium heat and gradually begin to add the milk to the paste. Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce. Make sure the flour is fully cooked out of the sauce by continuing to heat and stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Make sure the cheese has fully melted (briefly return to the heat if needed) then season wth salt and pepper and stir in the paprika and cayenne pepper.

Stuffing the peppers

• Add the Cooked giant couscous to the cheese sauce and mix together well.
• Next place your hollowed out peppers on a baking tray. Carefully spoon the couscous in cheese sauce into each of the peppers until full. Sprinkle a little extra grated cheese on the top of each pepper and then carefully and a teaspoon of tomato chutney on top of the cheese.
• Place the stuffed peppers into the centre of the pre heated oven and roast for 30 minutes or until slightly charred on the outside.
• Remove from the oven and add a little more chutney if desired then serve with rocket or salad leaves…..and the rest of your summer feast!!

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 345g | Calories: 319kcal | Carbohydrates: 41.5g | Protein: 12.7g | Fat: 12.8g | Saturated Fat: 7.5g | Sodium: 360mg | Sugar: 11.7g

PIN FOR LATER

The post Stuffed peppers with couscous appeared first on ProperFoodie.

I am completely and totally, one hundred percent, head-over-heels in love with these chicken tinga burritos.

They are the perfect meal for lunch, tea, snacking, feeding a few, feeding just you, feeding kids, feeding anyone for that matter. They fit in with everything and everyone and are so much fun to make.

The best way to serve these is on a platter, they can be fully wrapped and made or each element can be laid out separately so everyone can help themselves and build their own chicken burritos.

Chicken tinga and chipotle

My version of Chicken tinga is baked and shredded chicken mixed with my homemade chipotle sauce.

This chipotle sauce really packs a punch and also goes amazing well with pasta. If you're after something not so spicy, have a look at my beef brisket burritos. Or for something slightly different my jerk chicken tacos or paprika chicken wraps.

I love to load my chicken tinga on a burrito with plenty of rice and freshly cut avocado. Avocado actually ends up in quite a few of my recipes

Chipotle

I’m referring to this sauce as chipotle, mainly because of its smoky and spicy flavours. However, I have to confess that there aren’t actually any chipotle chillies in this sauce. Firstly because I didn’t have any when I first made the sauce and secondly because I decided after that it was pretty bloody good the way it was. This probably means that its not a chipotle sauce at all but I decided to keep the “chipotle” in the title as it’s the best way to describe all the lovely flavours that are going on here. Lots of lovely chipotle-ness.

You can tell how much I love this recipe based on the amount of pictures I have – I went a bit over board. But to be fair there is a lot going on and now I can demonstrate each stage of this dish with a lovely, colourful piccie 🙂

So the first step on the stairway to chicken tinga burrito greatness is the sauce/marinade.

I say this as the chipotle sauce is used firstly as a marinade and then later as a sauce for the finishing touch to the chicken tinga burritos. The smokiness in the sauce comes from blackening the skins of the bell peppers and chilli peppers. I did this under the grill but you could also use a blow torch or balance over the flame of a gas hob, if you’re feeling up to the challenge of either. Whatever the method, the skins should be partially black to create a sweet yet smoky flavour.

When I say smoky…..it can literally get quite smoky. If you don’t want your smoke alarm to deafen you then it’s definitely advisable to whip on the extractor fan and have the window open. Once the peppers are prepared, pop them into the blender along with the other sauce ingredients and pulse until smooth. It’s good to taste the sauce and add more heat with the tabasco if its needs an extra kick, or more yogurt if the chilli is too over powering. The finished product is a silky smooth deep orange sauce, with flecks of smoky black pepper skin and a fiery punch.

Marinating the chicken in the sauce isn’t essential but really intensifies the flavours if you have the time to do this.

I used half the sauce to bake with and create the chicken tinga and saved the other half for a dip to drizzle over the finished burrito. The chicken tinga works best in a burrito if its shredded – it’s easier to shape and fold. So, after the chicken has been baking for about half an hour - 40 minutes, and whilst it is still very juicy and tender; I pulled apart the breasts using a fork and shredded into fine strips. Mix the chicken well to fully coat in all the lovely baking sauce and then pop the chicken tinga back in the oven for another 10 minutes.

And that is pretty much it for the cooking side of things – the rest is all about the build.

This is the fun bit. Lay out all the ingredients, preferably in the order they will go into the chicken burritos, heat the wraps for 10-20 seconds in the microwave (to loosen them and make them easier to fold), then get building. Ideally try to keep each ingredient in a line and don’t let the filling creep too close to the edge of the wrap. I usually keep the fillings towards the front end of the wrap.

The folding!! It’s quite easy once you know how.

The first step is to take the end of the wrap closest to you and fold it over the filling. At the same time fold in the wrap at either side and trap under the first fold. Continue to roll up and then secure by placing a blob of yogurt under the end flap of the wrap...and …voila! Easy, right? Maybe have a couple of practice runs if you don’t feel too confident – or just let everyone make their own 🙂

I like to slice my chicken tinga burritos on the diagonal, just because I think it looks fancy but each burrito can be served as it is, if you prefer. Any chicken burritos left over? Or not wanting to eat them right away? - Lay a sheet of baking parchment over a sheet of foil, then wrap up the burrito and pop in the fridge for later. It should keep for a couple of days. And trust me you’re gonna want to keep hold of these bad boys.

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Chicken Tinga burritos with homemade chipotle sauce

Spicy chicken burritos stuffed with rice and avocado, served with a homemade fiery Chipotle sauce, Greek yogurt and green chilli.

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Calories 628kcal

Author By: Debbie Jones

Ingredients

For the spicy chipotle sauce:

• 2 Red bell peppers
• 1 orange bell pepper
• 2 red chilli peppers
• 1 green chilli pepper
• 2 cm piece fresh ginger peeled and chopped
• 1 clove garlic peeled and chopped
• 1 tablespoon walnut oil
• 2 dessert spoons of fat free Greek style yogurt
• Few drops of Tabasco sauce
• Pinch of sea salt

For the burritos:

• 4 Soft white tortilla wraps
• 4 Chicken breasts
• 200 g white rice cooked
• 1 avocado peeled and sliced
• Handful Fresh parsley chopped
• Greek yogurt for dressing
• Extra green chilli pepper for serving

Instructions

• Pre-heat the oven to 180 degrees C.
• Remove the seeds and stems from the bell peppers and chilli peppers,then chop up roughly. Place all peppers on a tray and grill for 5-10 mins until skins start to blacken. check and turn regularly.
• Place the charred peppers in a blender along with the rest of the sauce ingredients and blitz into a smooth paste. Taste and add more Tabasco or yogurt if required.
• Next prepare the chicken by scoring 3 lines, about half a cm deep, in the top of each breast. This will allow the marinade to infuse with the meat.
• Take a wide oven proof dish and line with foil. Spoon ⅓ of the chipotle sauce into the base of the dish and spread evenly over the foil. Then place the chicken, slit side down, on top of the sauce. Spoon another ⅓ of the sauce over the chicken and spread evenly over the meat.
• Place the remaining third of the sauce to one side. Cover the oven proof dish with foil and place in the oven for 40 minutes.
• After 40 minutes check the chicken and pour off any juices, then recover and return to the oven for another 10 minutes.
• Next remove the chicken and use a sharp knife and fork to shred each breast, allowing the chunks to mix with the sauce. Then recover and return to the oven for a final 10 minutes.
• Whilst the chicken is its final stages of cooking prepare the rice and lay out all the other fillings ready to load into the burritos. Once the chicken is ready heat the wraps for 10-20 seconds in the microwave and lay out ready to fill.
• Place the fillings on the wraps in rows, with the first row starting about inch in from the side of the wrap closest to you. Leave an inch of wrap either side of the row - do not fill to the edge.
• Follow the first row of chicken with rice, then sliced avocado. This can then be topped off with some of the chipotle sauce left over from earlier, any remaining yogurt and chopped parsley.
• To wrap the burritos, take the edge nearest to you over the fillings and at the same time fold in either side of the wrap and took under the first fold. continue to roll over and secure the wrap by placing a small blob of yogurt on the inner edge.
• Slice in half if desired and serve with any remaining chipotle sauce, yogurt and chilli

Nutrition

Serving: 4g | Calories: 628kcal | Fat: 19g

**Estimated nutritional information per serving and per 100g of chicken burrito with chipotle sauce. Refer to my Nutrition Information Guide to find out more about how this is calculated and the sources used.

The post Chicken Tinga burritos with homemade chipotle sauce appeared first on ProperFoodie.

Beef burritos

Satisfying is the only word that is needed to describe these burritos. The fall apart beef brisket is heaven in itself. Add a smokey, rum flavoured sauce, creamy white cabbage coleslaw and wrap it all up in a burrito and its just the most fabulous thing ever. If you want a partner in crime, that is just as tasty, to go along side these fabulous beef brisket burritos then my chipotle chicken tinga burritos, my Jerk chicken tacos. or my paprika chicken wraps should do a pretty good job.

Cooking beef brisket

This is one of those dishes that you can prepare first thing in the morning and then leave in a low oven for the rest of the day whilst you go off and do something fun. In fact, brisket often benefits from being left a little longer in the oven - so you can even be back home a little later than intended with no need to worry.

You know brisket is ready when you give it a prod and it practically falls apart there and then. Well maybe not quite that easy - but it does fall apart without hardly any effort. If you think it might require a bit of elbow grease to break it up, then its not quite ready - pop it back in the oven for half an hour or so.

This dish really is effortless, the hardest part is fitting everything into the burrito and getting it all neatly wrapped up 🙂

Definitely a dish for a lazy Saturday or an al fresco garden party

📖 Recipe

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Beef Brisket Burrito

Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 People

Calories 899kcal

Author By: Debbie Jones

Ingredients

For the beef brisket

• 1 kg Beef Brisket
• 1 teaspoon Smoked paprika
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• ½ teaspoon mustard powder
• ½ teaspoon ground coriander
• 2 teaspoon light soft brown sugar
• 400 ml beef stock

For the brisket sauce

• 50 ml dark rum
• 2 tablespoon Ketchup
• 50 ml red wine
• Drizzle of balsamic vinegar
• Pinch of sea salt
• Splash of Worcestershire sauce
• 2 tablespoon light brown soft sugar
• 2 teaspoon gravy powder
• 2 tablespoon water

For the coleslaw

• 500 g shredded white cabbage
• 175 g grated carrot
• 160 g mayonnaise
• 2 teaspoon Dijon mustard

For the burrito

• 6 large tortilla wraps
• 350 g dried white rice
• 30 g fresh parsley

Instructions

To make the Brisket

• It is usual for brisket to come rolled and tied with string. If not, you will need to roll and tie it up yourself prior to cooking. An advantage of an unrolled brisket is that you can add spices and seasoning to the inner part of the meat. So bear this in mind before rolling up – or if you want, you can even untie your brisket to season fully and then re-roll and re-tie.
• Whatever you decide, lay the raw meat out on a board ready for the spices and seasoning

Prepare the spice rub for the brisket

• In a small bowl mix together the smoked paprika, paprika, ground cumin, mustard powder, ground coriander, and 2 teaspoon light soft brown sugar.

Cooking the brisket

• Preheat the oven to 160 degrees C (Fan)
• Sprinkle the spice mix over the brisket and rub all over- make sure all the spices cover the whole surface and get into all the creases of the meat. Once full coated, roll and tie with string if not already tied up, then place into a large casserole dish. Add the beef stock, cover with a lid and place in the oven for 4 hours. Check after 2 hours, based with the stock and add more water if the stock level is getting low.
• After 4 hours the brisket should be full cooked and ‘falling apart’ if it still appears slightly tough put back in the oven for another half hour. – It shouldn’t be any effort at all to shred apart the meat. If this is not the case the brisket just requires a bit longer in the oven (Make sure there plenty of stock left before returning to the oven).

To make the Brisket sauce

• When the brisket has around half an hour left to cook, start to make the sauce. In a sauce pan stir together the rum, tomato ketchup, red wine, balsamic, salt, Worcestershire sauce, and 2 tablespoon sugar.
• Place the pan on a medium heat and stir. While this is heating up, in a small bowl mix together the gravy powder and 2 tablespoon water. Pour the gravy mix into the saucepan and stir the mixture continually until it comes the boil and thickens. Place to one side until the brisket is ready.

Coleslaw and rice

• Once the sauce is made and the brisket is nearly cooked, the coleslaw and rice and be prepared. (The coleslaw can also be prepared a day in advance and stored in the fridge).
• Cook the rice according to the packet instructions.
• Chop up the fresh parsley and place to one side.
• Finely chop/shred the cabbage and place in a large bowl. Grate the carrot, gather up with your hands and squeeze out any excess liquid, then add to the cabbage. Next add the mayonnaise and the mustard and mix together well. Place to one side ready to serve.

Putting together the burritos

• Heat up the tortilla wraps either in the oven for 5 minutes or in the microwave for a couple of minutes.
• Re-heat the burrito sauce and shred the brisket. Add the warm sauce to the shredded brisket and mix well.
• The best way to serve this is to place everything on the table and let everyone build their own burrito.
• If you are building yourself: Place the warm wrap on a flat surface. Spoon the brisket into the centre in a line from top to bottom. Then spoon on a line of coleslaw and scatter with the fresh parsley. To wrap – fold over the top and bottom of the wrap, hold in place with one hand whilst starting to fold over the whole wrap from left to right. Roll up and seal the edge with a bit of mayo. Slice in half and serve.

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 1g | Calories: 899kcal | Carbohydrates: 97.4g | Protein: 49.1g | Fat: 35.5g | Saturated Fat: 7.7g | Sugar: 15.9g

The post Beef Brisket Burrito appeared first on ProperFoodie.