We were recently treated to a cooking session with Mission Wraps as they demonstrate the endless possibilities of scrumptious meals that can be created with the humble wrap. Fill, warp and roll it with your favourite fillings; from salty to sweet; guilt-free as it contains fewer calories than two slices of white bread!
From appetizers to a main course and even dessert, here are four dishes you can easily make with Mission Wraps!
Mission Tortilla Chips with Salmon Tartare, Avocado and Ebiko
Ingredients:
5-6 Tortilla chips
50g Salmon
10g Ebiko fish roe
½ Avocado
½ Lemon
½ Red onion
Dill
1. Cut the salmon and red onions into small cube size.
2. Mix both together and add lemon juice, salt, and pepper to create salmon tartare.
3. Cut the avocado into small pieces and mix with salt and pepper and lemon juice.
4. Build each chip with salmon tartare, avocado and garnish with ebiko and dill.
Seafood Tortilla (Whole Grain) Pizza
Ingredients:
1 Whole Grain tortilla
1-2 tablespoon tomato sauce
1 handful mozzarella cheese
3 tiger prawns
Salt, pepper, olive oil, thyme
1. Coat stainless steel pan with olive oil using a paper towel.
2. Place Tortilla in stainless steel pan. Turn on low heat, add on tomato sauce, cheese, thyme, and sliced prawn.
3. Drizzle with olive oil, salt and pepper.
4. Make sure your tortilla is warm and dry on the bottom.
5. Bake at 255° for 4-5 minutes in the oven.
Apple Cinnamon Roll
Ingredients:
2 Plain Tortilla
2 Red apples
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon raisin
1 tablespoon cashew nuts
1 teaspoon cinnamon powder
Deep frying oil, ice cream, toothpick, egg wash and breadcrumb
1. Slice red apples and sear in pan with butter and brown sugar until soft.
2. Add in raisin, cashew nuts and cinnamon powder.
3. Put cooked apples on tortilla and wrap tightly and hold with toothpicks.
4. Dip in egg wash and breadcrumb.
5. Deep fry.
6. Plate with ice-cream and apples.
Fusion Curry Tortilla (Chive & Onion) Wrap
Ingredients:
2 Tortillas (chive & onion)
100g chicken breasts
50g coconut milk
2 garlic
1 inch ginger
1 red chilli
½ red onion
1 tablespoon curry powder
½ tablespoon cumin powder
½ tablespoon fennel powder
A bit fresh coriander
1 tablespoon red apples
1 tablespoon cashew nuts
20g cherry tomatoes
20g iceberg lettuce
Olive oil, salt, pepper
1. Cut chicken into moderate pieces, sear on pan with a bit of olive oil.
2. Add slices onion, garlic, chilli and ginger and cook with onion are golden.
3. Add spices, followed by sliced apple and cashew.
4. Add water and coconut milk.
5. Cook the curry for 5 minutes.
6. Preheat the tortilla either in pan or oven until just warm and soft.
7. Roll the tortilla wrap with curry and sliced iceberg lettuce and tomatoes.
