Mission Wraps have less calories and lower sugar content than white bread and they give us some great ideas with their new curry-flavoured wraps.
The all new wraps are aromatic curry-flavoured flatbread made with high quality wheat flour and have a delicious distinctive curry taste that comes from a special combination of sweet and savoury South Asian spices. The perfect union of cumin, aniseed, black peppercorns, chilli and coriander gives it a deep, earthy flavour whereas sweet spices like cinnamon, clove and cardamom rounds up the taste, giving it a mild and pleasant level of heat.
There are countless ways to enjoy wraps and we’ve got two great and easy recipes just for you:
Mission Chicken Satay Rolls with Spicy Peanut Sauce
4 Mission Curry Wraps
3 stalks lemon grass, finely sliced
3 shallots, sliced
1 tsp ground turmeric
1 ½ tsp salt
50 g sugar
3 Tbsp (50 ml) oil
Additional 2 Tbsp oil – for frying
500 g chicken breast (with skin and bone removed)
1 medium cucumber
6 – 8 lettuce leaves, washed and patted dry
Satay Sauce Dip
60 g vegetable oil
200 g crunchy peanut butter
60 ml (4 Tbsp) natural vinegar (such as apple cider)
30 g soft brown sugar
½ tsp chilli flakes
¼ cup hot water
5 Tbsp apple cider vinegar
3 Tbsp Thai chili sauce
¾ tsp salt
Combine the sliced lemon grass, shallots, turmeric, sugar and oil in a small food processor and blend to make a fine paste.
Cut chicken breast into 2 cm X 8 cm strips and pour marinade over. Mix well, cover and refrigerate for 1-2 hours. Cut cucumber into long strips 1 cm thick and 8 – 10 cm long. Set aside.
Heat 1 tablespoon oil on non-stick frying pan and cook half the chicken strips for 3 – 4 minutes per side – till slightly charred around the edges but centre is still juicy. Remove and cool on a plate. Heat remaining tablespoon of oil and cook remaining pieces likewise.
To make Mission tortilla wraps pliable, place each wrap on a well-heated frying pan for 10 seconds. Turn and heat other side for another 10 seconds.
Lay 1 – 2 lettuce leaves on a tortilla wrap and place chicken and cucumber strips in the centre. Roll up tightly. Cut each roll into neat 3 cm slices and secure each piece with a toothpick.
Middle-Eastern Lamb & Egg Wedges
3 Tbsp oil
1 medium-size onion (200 g), finely chopped
1 Tbsp finely chopped ginger
200 g minced lamb
1 tsp ground cumin
2 tsp chilli powder
½ tsp ground cinnamon
¼ tsp ground black pepper
1 stalk spring onion, finely sliced
4 Mission Curry Wraps
½ cup coarsely-grated Mozzarella cheese
Salt to taste
Heat oil in a non-stick frying pan and cook chopped onion and ginger over medium heat for 10 – 12 minutes until softened and beginning to brown. Add the minced lamb and continue cooking until crumbly and browned – about 10 minutes. Sprinkle in cumin, chilli, cinnamon and black pepper. Stir around for another 2 minutes and season to taste with ¼ tsp salt. Keep pan on low heat.
Meanwhile, crack eggs into a bowl and add ½ tsp salt and spring onion. Beat slightly to incorporate salt into the egg.
Turn up heat on the lamb mixture in the pan. Pour in eggs and stir around gently, to allow mixture to set in little lumps. When eggs are no longer runny, take pan off the heat but please ensure that eggs are still creamy and not over-cooked.
Lay a Mission wrap on a plate and spread half the egg mixture in an even layer all over the wrap, leaving a 1 cm border all around. Sprinkle half the cheese over the egg. Cover with another wrap and carefully transfer filled wrap onto heated frying pan. Cook on medium/low heat until crisp and lightly browned on one side (3 – 4 minutes) before turning to cook other side. Transfer this onto a wire rack or chopping board. Make another wrap similarly, using up the rest of the egg and cheese.
Cut into wedges and serve hot, with a side salad.
For more information about Mission Curry Wrap visit the website at http://missionfoods.com.my/