Leigh

Cheese quesadillas

Posted on by Leigh

Cheese quesadillas

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Course: Breakfast
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 2 people
Calories: 561kcal

Ingredients

  • 2 large flour tortillas (about 25 cm/10 inches in diameter)
  • 200 g grated cheese (such as cheddar, Monterey Jack, or a blend)
  • 1 tbsp vegetable oil (for cooking)
  • Optional toppings: salsa, sour cream, guacamole, or sliced jalapeños

Instructions

  • Prepare the Cheese: Grate the cheese if it's not already grated. You can use a kitchen scale to measure 200 grams of grated cheese.

Assemble the Quesadilla:

  • Lay one tortilla flat on a clean surface.
  • Sprinkle half of the grated cheese evenly over the tortilla.
  • Place the second tortilla on top, creating a sandwich with the cheese in the middle.

Cook the Quesadilla:

  • Heat a large non-stick frying pan or skillet over medium heat and add the vegetable oil.
  • Once the oil is hot, carefully place the quesadilla in the pan.
  • Cook the quesadilla for about 2-3 minutes on each side or until it becomes golden brown and crispy. You may need to press it down gently with a spatula to help the cheese melt and the tortilla crisp up.

Slice and Serve:

  • Remove the quesadilla from the pan and place it on a cutting board.
  • Allow it to cool for a minute or two, then use a sharp knife or a pizza cutter to slice it into wedges or triangles.
  • Serve: Serve your cheese quesadilla hot with optional toppings like salsa, sour cream, guacamole, or sliced jalapeños on the side.
    Enjoy your delicious cheese quesadilla! You can customize it by adding other ingredients like sautéed vegetables, cooked chicken, or beans if you like.
Nutrition Facts
Cheese quesadillas
Amount per Serving
Calories
561
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
100
mg
33
%
Sodium
 
875
mg
38
%
Potassium
 
115
mg
3
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
1002
IU
20
%
Calcium
 
751
mg
75
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fish tacos

Posted on by Leigh

Fish tacos

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 769kcal

Ingredients

Fish

  • 500 g white fish fillets (such as cod or tilapia)
  • 100 g all-purpose flour
  • 2 large eggs
  • 100 g breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt and pepper to taste
  • vegetable oil for frying

Slaw

  • 200 g cabbage thinly sliced
  • 1 carrot grated
  • 1/2 red onion thinly sliced
  • 120 ml mayonnaise
  • 2 tbsp lime juice
  • salt and pepper to taste

Salsa

  • 2 tomatoes diced
  • 1/2 red onion thinly chopped
  • 1/2 jalapeño pepper seeds removed and finely chopped (adjust to your spice preference)
  • 1/2 bunch of fresh coriander chopped
  • 2 tbsp lime juice
  • salt and pepper to taste

Serving

  • 8 small flour tortillas
  • lime wedges
  • fresh coriander leaves for garnish

Instructions

Prepare the Fish:

  • Cut the fish fillets into smaller pieces, about the size of your tortillas.
  • In three separate shallow bowls, place the flour in one, beat the eggs in another, and combine the bread crumbs, paprika, garlic powder, salt, and pepper in the third.

Coat the Fish:

  • Dip each piece of fish into the flour, shaking off excess.
  • Then, dip it into the beaten eggs, allowing any excess to drip off.
  • Finally, coat the fish in the breadcrumb mixture, pressing the breadcrumbs onto the fish to adhere.

Fry the Fish:

  • Heat vegetable oil in a large frying pan over medium-high heat.
  • Carefully add the breaded fish pieces and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
  • Place the cooked fish on a plate lined with paper towels to drain any excess oil.

Prepare the Slaw:

  • In a mixing bowl, combine the sliced cabbage, grated carrot, and thinly sliced red onion.
  • In a separate bowl, whisk together the mayonnaise and lime juice.
  • Pour the dressing over the slaw and toss to coat. Season with salt and pepper to taste.

Make the Salsa:

  • In a bowl, combine the diced tomatoes, finely chopped red onion, jalapeño pepper, fresh cilantro, and lime juice. Season with salt and pepper to taste.

Warm the Tortillas:

  • Heat the flour tortillas in a dry pan or microwave them for a few seconds until they are warm and pliable.

Assemble the Tacos:

  • Take a warm tortilla and place a portion of the crispy fish in the center.
  • Top with slaw and salsa.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.

    Enjoy your delicious fish tacos!

Nutrition Facts
Fish tacos
Amount per Serving
Calories
769
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
8
g
Cholesterol
 
156
mg
52
%
Sodium
 
927
mg
40
%
Potassium
 
941
mg
27
%
Carbohydrates
 
79
g
26
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
41
g
82
%
Vitamin A
 
3558
IU
71
%
Vitamin C
 
42
mg
51
%
Calcium
 
206
mg
21
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pulled pork quesadillas

Posted on by Leigh

Pulled pork quesadillas

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Course: Supper
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4 people
Calories: 744kcal

Ingredients

Pulled pork

  • 500 g boneless pork shoulder
  • 15 ml vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 250 ml barbecue sauce
  • 250 ml chicken or vegetable broth
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt and pepper to taste

Quesadillas

  • 4 large tortillas
  • 250 g shredded cheese (cheddar, Monterey Jack, or your choice)
  • 1 cup pulled pork (from the prepared pork)
  • 1/2 red onion thinly sliced
  • 1 jalapeño pepper thinly sliced (optional)
  • fresh coriander leaves for garnish
  • sour cream and salsa for serving

Instructions

Prepare the Pulled Pork:

  • Season the pork shoulder with salt, pepper, ground cumin, and paprika.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned pork shoulder and sear it on all sides until it's browned.
  • Remove the pork from the skillet and set it aside.
  • In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
  • Return the seared pork to the skillet, and pour in the barbecue sauce and chicken or vegetable broth.
  • Cover the skillet and let the pork simmer on low heat for about 3 hours, or until it's tender and easy to shred with a fork.
  • Once the pork is cooked, shred it using two forks, mixing it with the sauce in the skillet. Let it simmer for an additional 10-15 minutes to absorb the flavors.

Assemble the Quesadillas:

  • Preheat a large non-stick skillet or griddle over medium-high heat.
  • Place one tortilla on the hot skillet and sprinkle a quarter of the shredded cheese evenly over the entire tortilla.
  • Spread a generous portion of pulled pork over the cheese.
  • Add some thinly sliced red onion and jalapeño slices if you like a bit of heat.
  • Top with another tortilla and press it down gently with a spatula.
  • Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are crispy, and the cheese is melted.
  • Repeat the process for the remaining quesadillas.

Serve:

  • Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges.
  • Garnish with fresh cilantro leaves.
  • Serve hot with sour cream and salsa on the side.

    Enjoy your delicious pulled pork quesadillas!

Nutrition Facts
Pulled pork quesadillas
Amount per Serving
Calories
744
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
151
mg
50
%
Sodium
 
2083
mg
91
%
Potassium
 
856
mg
24
%
Carbohydrates
 
65
g
22
%
Fiber
 
3
g
13
%
Sugar
 
39
g
43
%
Protein
 
54
g
108
%
Vitamin A
 
1182
IU
24
%
Vitamin C
 
21
mg
25
%
Calcium
 
444
mg
44
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pulled chicken quesadillas

Posted on by Leigh

Pulled chicken quesadillas

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 530kcal

Ingredients

Pulled Chicken

  • 500 g boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder (adjust to taste)
  • salt and black pepper to taste
  • 1/2 cup chicken broth
  • 1/4 cup tomato sauce
  • juice of 1 lime
  • 1 tbsp fresh coriander chopped (optional)

Quesadillas

  • 4 large flour tortillas
  • 200 g grated cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup sour cream (optional)
  • salsa for serving (optional)

Instructions

Prepare the Pulled Chicken:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
  • Add the minced garlic and cook for another 30 seconds, until fragrant.
  • Season the chicken breasts with cumin, paprika, chili powder, salt, and black pepper.
  • Push the onions and garlic to the side of the skillet and add the seasoned chicken breasts.
  • Cook the chicken for about 4-5 minutes on each side or until it's no longer pink in the center.
  • Remove the chicken from the skillet and shred it using two forks.
  • Return the shredded chicken to the skillet.
  • Pour in the chicken broth, tomato sauce, and lime juice. Stir well.
  • Reduce the heat to low and simmer for about 5-10 minutes, or until the sauce thickens and coats the chicken.
  • If desired, stir in fresh cilantro.

Assemble the Quesadillas:

  • Place one flour tortilla on a clean surface.
  • Sprinkle a portion of the grated cheese evenly over one half of the tortilla.
  • Spoon a generous portion of the pulled chicken mixture over the cheese.
  • Fold the other half of the tortilla over the filling, creating a half-moon shape.
  • Repeat this process for the remaining tortillas and filling.

Cook the Quesadillas:

  • Heat a large skillet or griddle over medium heat.
  • Place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 2-3 minutes on each side or until they are golden brown and the cheese is melted.
  • Repeat this process for the remaining quesadillas.

Serve:

  • Cut the cooked quesadillas into wedges and serve hot.
  • You can serve them with sour cream and salsa on the side if desired.

    Enjoy your delicious pulled chicken quesadillas with metric measurements!

Nutrition Facts
Pulled chicken quesadillas
Amount per Serving
Calories
530
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
149
mg
50
%
Sodium
 
901
mg
39
%
Potassium
 
702
mg
20
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
42
g
84
%
Vitamin A
 
1137
IU
23
%
Vitamin C
 
5
mg
6
%
Calcium
 
454
mg
45
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pulled beef nachos

Posted on by Leigh

Pulled beef nachos

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Course: Supper
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people
Calories: 864kcal

Ingredients

Pulled Beef

  • 500 g beef chuck roast
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 red bell pepper thinly sliced
  • 400 g diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 2 tbsp vegetable oil

Nachos

  • 200 g tortilla chips
  • 200 g shredded cheese (cheddar or Monterey Jack)
  • 1 jalapeño pepper sliced (optional)
  • 150 g sour cream
  • 150 g guacamole
  • 150 g salsa

Instructions

Prepare the Pulled Beef:

  • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
  • Add the chopped onion and minced garlic, sauté until fragrant and translucent.
  • Add the beef chuck roast and sear it on all sides until it's nicely browned.
  • Stir in the diced tomatoes, red bell pepper, ground cumin, chili powder, paprika, salt, and pepper.
  • Reduce the heat to low, cover, and simmer for 3 hours, or until the beef is tender and can easily be pulled apart with a fork.
  • Once the beef is tender, use two forks to shred it into pulled beef.

Assemble the Nachos:

  • Preheat your oven to 180°C (350°F).
  • On a large oven-safe platter or baking sheet, spread out the tortilla chips evenly.
  • Sprinkle the shredded cheese over the tortilla chips, ensuring even coverage.
  • Distribute the pulled beef evenly over the chips and cheese.
  • Add jalapeño slices on top if you want some heat.

Bake the Nachos:

  • Place the platter or baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese has melted and the nachos are heated through.

Serve the Nachos:

  • Remove the nachos from the oven.
  • Serve hot, garnished with dollops of sour cream, guacamole, and salsa.

    Enjoy your delicious pulled beef nachos! They make a great appetizer or snack for gatherings or a tasty meal on their own.

Nutrition Facts
Pulled beef nachos
Amount per Serving
Calories
864
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
21
g
Cholesterol
 
148
mg
49
%
Sodium
 
862
mg
37
%
Potassium
 
1227
mg
35
%
Carbohydrates
 
53
g
18
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
43
g
86
%
Vitamin A
 
2262
IU
45
%
Vitamin C
 
71
mg
86
%
Calcium
 
430
mg
43
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince tacos

Posted on by Leigh

Mince tacos

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Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 761kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp chili powder
  • salt and black pepper to taste
  • 2 tbsp vegetable oil

Taco shells and Toppings

  • 8 small taco shells
  • 200 g lettuce shredded
  • 200 g tomatoes diced
  • 150 g cheddar cheese grated
  • 150 g sour cream
  • salsa guacamole (optional) for topping

Instructions

Prepare the Beef Filling:

  • In a large skillet or frying pan, heat the vegetable oil over medium heat.
  • Add the chopped onions and cook until they become translucent, about 2-3 minutes.
  • Add the minced garlic and diced red bell pepper, and cook for an additional 2-3 minutes until the pepper softens.
  • Add the minced beef and break it apart with a spatula. Cook until it's browned and fully cooked, about 5-7 minutes.
  • Season the beef mixture with ground cumin, paprika, chili powder, salt, and black pepper. Stir well to evenly distribute the spices.
  • Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld. Taste and adjust the seasoning if necessary.

Prepare the Taco Shells:

  • While the beef filling is simmering, heat the taco shells in the oven according to the package instructions. Usually, this involves placing them in a preheated oven at around 180°C (350°F) for a few minutes until they're warm and slightly crispy.

Assemble the Tacos:

  • Take a warm taco shell and spoon some of the beef filling into it.
  • Top the beef with shredded lettuce, diced tomatoes, and grated cheddar cheese.
  • Finish with a dollop of sour cream.
  • You can also add salsa and guacamole if you like for extra flavor.

Serve:

  • Serve the minced beef tacos immediately while they are still warm.

    Enjoy your delicious minced beef tacos! Feel free to customize the toppings to your liking, adding things like sliced jalapeños or fresh cilantro for extra flavor and heat.

Nutrition Facts
Mince tacos
Amount per Serving
Calories
761
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
19
g
Cholesterol
 
148
mg
49
%
Sodium
 
434
mg
19
%
Potassium
 
792
mg
23
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
34
g
68
%
Vitamin A
 
2545
IU
51
%
Vitamin C
 
49
mg
59
%
Calcium
 
381
mg
38
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken tacos

Posted on by Leigh

Chicken tacos

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 509kcal

Ingredients

Chicken Marinade

  • 500 g boneless, skinless chicken breasts sliced into thin strips
  • 30 ml olive oil
  • 10 ml lime juice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 garlic cloves minced
  • salt and pepper to taste

Toppings

  • 200 g lettuce shredded
  • 200 g tomatoes diced
  • 100 g red onion diced
  • 100 g cheese grated
  • 100 g sour cream
  • 100 g salsa (mild or hot, as per your preference)
  • fresh coriander leaves for garnish (optional)
  • lime wedges for serving

Tortillas

  • 8 small corn tortillas (you can warm these in the oven or on a skillet)

Instructions

Marinate the Chicken:

  • In a mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper.
  • Add the chicken strips to the marinade and toss to coat them thoroughly.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Cook the Chicken:

  • Heat a large skillet over medium-high heat.
  • Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
  • Remove from heat and set aside.

Prepare the Toppings:

  • While the chicken is cooking, prepare the toppings.
  • Shred the lettuce, dice the tomatoes and red onions, grate the cheese, and set them all aside in separate bowls.
  • Place the sour cream and salsa in serving bowls.

Warm the Tortillas:

  • Preheat your oven to 180°C (350°F) or warm a skillet over medium heat.
  • Wrap the tortillas in aluminum foil and heat them in the oven for about 5 minutes or warm them individually in the skillet for about 30 seconds on each side until they are soft and pliable.

Assemble the Tacos:

  • Take a warm tortilla and place a spoonful of the cooked chicken in the center.
  • Add your desired toppings: shredded lettuce, diced tomatoes, diced red onions, grated cheese, sour cream, and salsa.
  • Garnish with fresh coriander leaves if desired.
  • Squeeze a lime wedge over the taco for extra flavor.

Serve:

  • Serve the chicken tacos immediately while they're warm and enjoy!

    Feel free to customize your chicken tacos with additional toppings like guacamole, jalapeños, or sliced black olives to suit your taste preferences.

Nutrition Facts
Chicken tacos
Amount per Serving
Calories
509
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
120
mg
40
%
Sodium
 
522
mg
23
%
Potassium
 
939
mg
27
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
38
g
76
%
Vitamin A
 
1641
IU
33
%
Vitamin C
 
14
mg
17
%
Calcium
 
288
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince wrap

Posted on by Leigh

Mince wrap

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Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 560kcal

Ingredients

Mince Filling

  • 500 g beef mince
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 carrot grated
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp chili powder (adjust to taste
  • salt and black pepper to taste
  • 2 tbsp olive oil

Wrap

  • 4 large whole wheat tortillas or flatbreads
  • 200 g Greek yoghurt
  • fresh coriander leaves for garnish (optional)

Instructions

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the chopped onion and garlic, and sauté for 2-3 minutes until they start to soften and become fragrant.
  • Add the minced beef or chicken to the skillet and cook, breaking it apart with a wooden spoon, until it's browned and cooked through.
  • Add the diced red and green bell peppers, grated carrot, ground cumin, ground paprika, chili powder, salt, and black pepper to the skillet.
  • Stir well to combine all the ingredients.
  • Cook for another 5-7 minutes until the vegetables are tender and the spices are well incorporated into the meat.
  • Warm the whole wheat tortillas or flatbreads in a dry skillet or microwave for about 20 seconds to make them pliable.
  • Place a generous spoonful of the mince filling in the center of each tortilla.
  • Drizzle a spoonful of Greek yogurt over the mince filling in each tortilla.
  • If desired, sprinkle some fresh parsley or cilantro on top for extra flavor and color.
  • Fold in the sides of each tortilla and then roll it up from the bottom to create a wrap.
  • Secure the wraps with toothpicks if needed.
  • Serve the mince wraps immediately while they're still warm. You can serve them as is or with a side of salad.

    Enjoy your delicious mince wraps!

Nutrition Facts
Mince wrap
Amount per Serving
Calories
560
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
92
mg
31
%
Sodium
 
292
mg
13
%
Potassium
 
641
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
32
g
64
%
Vitamin A
 
3950
IU
79
%
Vitamin C
 
65
mg
79
%
Calcium
 
113
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken wrap

Posted on by Leigh

Chicken wrap

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Course: Supper
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

Chicken Marinade

  • 300 g boneless chicken breast sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste

Tzatziki Sauce

  • 150 g Greek yoghurt
  • 1/2 cucumber grated
  • 1 garlic clove minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh mint chopped
  • juice of 1/2 lemon
  • salt and pepper to taste

Wrap

  • 4 whole wheat tortillas
  • 1 red onion thinly sliced
  • 1 tomato diced
  • 1 cucumber thinly sliced
  • 1 cup lettuce shredded
  • 100 g feta cheese crumbled
  • olive oil for cooking

Instructions

  • In a bowl, combine the olive oil, ground cumin, paprika, garlic powder, salt, and pepper. Mix well to create the marinade.
  • Place the chicken strips in a separate bowl and pour the marinade over them. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 20 minutes to marinate.
  • While the chicken is marinating, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, chopped mint, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
  • Heat a bit of olive oil in a skillet over medium-high heat. Add the marinated chicken strips and cook for about 4-5 minutes per side or until they are cooked through and have a nice browned exterior.
  • Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.
  • To assemble the wraps, spread a generous spoonful of tzatziki sauce onto each tortilla.
  • Add a portion of the cooked chicken strips to the center of each tortilla.
  • Top the chicken with sliced red onion, diced tomato, cucumber slices, shredded lettuce, and crumbled feta cheese.
  • Fold in the sides of the tortilla and then roll it up tightly, securing it with a toothpick if necessary.
  • Serve your delicious chicken wraps immediately, or you can wrap them in parchment paper or foil for a portable meal.

    Enjoy your homemade chicken wraps with a refreshing tzatziki sauce and a variety of fresh vegetables!

Nutrition Facts
Chicken wrap
Amount per Serving
Calories
416
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
72
mg
24
%
Sodium
 
682
mg
30
%
Potassium
 
622
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
898
IU
18
%
Vitamin C
 
12
mg
15
%
Calcium
 
290
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic Beef Enchiladas

Posted on by Leigh

Garlic Beef Enchiladas

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Course: Supper
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 780kcal

Ingredients

Garlic Beef Filling

  • 500 g beef mince
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste

Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 400 g canned tomato sauce
  • 300 ml beef broth
  • 2 garlic cloves minced
  • 1/2 tsp ground cumin
  • salt and pepper to taste

Enchiladas

  • 8 small corn tortillas
  • 200 g gated cheese (cheddar or Monterey Jack)
  • fresh coriander chopped (for garnish)
  • sour cream (optional, for serving)

Instructions

  • Preheat your oven to 180°C (350°F).

For the Garlic Beef Filling:

  • In a large skillet or frying pan, heat a bit of oil over medium heat.
  • Add the minced garlic and chopped onion, sauté until fragrant and onions are translucent.
  • Add the ground beef and cook until it's browned and crumbled.
  • Stir in the chopped bell pepper, ground cumin, chili powder, paprika, salt, and pepper. Cook until the bell pepper is tender. Set aside.

For the Enchilada Sauce:

  • In a separate saucepan, heat the vegetable oil over medium heat.
  • Stir in the flour and chili powder to create a roux. Cook for about 1-2 minutes until it's slightly browned.
  • Gradually whisk in the tomato sauce, beef broth, minced garlic, and ground cumin.
  • Bring the mixture to a simmer and cook for 10-15 minutes, or until it thickens. Season with salt and pepper to taste.

To Assemble the Enchiladas:

  • Spread a small amount of the enchilada sauce in the bottom of a baking dish.
  • Warm the corn tortillas briefly in a dry skillet or microwave until they are pliable.
  • Spoon a portion of the beef filling onto each tortilla and sprinkle with a little grated cheese.
  • Roll up the tortillas and place them seam side down in the baking dish.
  • Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  • Bake the enchiladas in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden.
  • Remove the enchiladas from the oven and let them cool for a few minutes.
  • Garnish with chopped fresh cilantro.
  • Serve the garlic beef enchiladas with sour cream if desired and enjoy!

    These enchiladas make for a delicious and satisfying meal. Adjust the spiciness level to your liking by using more or less chili powder in the sauce.

Nutrition Facts
Garlic Beef Enchiladas
Serving Size
 
1 Serving
Amount per Serving
Calories
780
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
17
g
Cholesterol
 
139
mg
46
%
Sodium
 
1270
mg
55
%
Potassium
 
1041
mg
30
%
Carbohydrates
 
41
g
14
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
40
g
80
%
Vitamin A
 
3355
IU
67
%
Vitamin C
 
48
mg
58
%
Calcium
 
475
mg
48
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.