Food To Go using Mission tortilla wraps
Need ideas? Here are some quick breakfast, lunch and dinner recipes for your Food To Go menu:
SMOKED SALMON & EGG BRUNCH WRAP (makes 2)
INGREDIENTS
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Scrambled Eggs:
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METHOD
- Combine lemon juice, olive oil, dill & parsley in a small bowl and season to taste with freshly ground black pepper & salt. Set aside.
- Melt butter in a small non-stick frying pan & add mushrooms. Cook over medium heat for 3-4 minutes or until mushrooms are just soft. Remove from heat and set aside.
- Whisk eggs, cream, & pepper. Heat butter in a frying pan over #medium heat until frothing then add the egg mixture. Cook the egg, not stirring but drawing the mixture from around the outer
- rim where it sets, towards the centre of the pan to allow the uncooked mixture to flow onto the hot pan. Continue until almost cooked through.
- To serve; divide scrambled egg between the 2 Tortilla wraps and top with ricotta, flaked hot smoked salmon, mushrooms, and ½ avocado. Drizzle with the lemon dressing and sprinkle with herbs. Fold wrap to enclose filling and serve immediately.
FETA & SPINACH INSPIRED GOZLEME (makes 4)
INGREDIENTS
- Mission 8” Tortilla Wraps
- 150g feta cheese, crumbed
- 2 tbs extra virgin olive oil
- 1 lemon
- 2 cups of baby spinach, roughly chopped
- ½ cup parsley, finely chopped
- ½ mint, finely chopped
- 1 spring onion, finely sliced
- Salt
- Pepper
METHOD
- In a bowl, combine spinach, mint, parsley, spring onion & feta. Squeeze in the juice from half a lemon. Stir to combine.
- Place 4 tortilla wraps on the bench. Spread filling evenly over wraps. Place another wrap on top.
- Heat some olive oil in a pan over a low heat. Fry tortilla wraps for 30 seconds on each side or until golden brown. Remove from the pan & cut into quarters.
CHICKEN POPCORN CONES (makes 12)
INGREDIENTS
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To serve:
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METHOD
- Prepare cones; cut each MISSION Tortilla Wrap in half & roll into cone shape. Secure with a tooth pick, then press the paper towelling crushed up into a ball into the wide end. Place cones onto a paper lined baking tray, seam side down and bake in a preheated oven of 180°C for 10 mins until lightly golden & crisp. Remove from oven, discard toothpicks and paper towelling & allow to cool on a rack.
- Place flour, paprika, salt & pepper in a bowl and mix well. Whisk egg and milk together in another bowl. Place panko crumbs in another bowl.
- Coat chicken pieces in flour, dip in egg mixture, then roll in the panko crumbs. Double crumb by re-dipping into the egg & crumbs, then place on the baking tray. Continue until all the chicken has been coated. Refrigerate for 30 minutes.
- Heat oil in a wok or deep pan to 160°C. Fry chicken in batches for 3-4 minutes or until golden and cooked through. Transfer to paper towel lined tray.
- To assemble; place the popcorn chicken in the base of the cone & top with a spoonful of slaw. Top with more chicken & a little extra slaw. Serve hot with a bowl of aioli for dipping.
See more recipes at Mission Foods
11th August 2020
