WRAPS WITH TASTY FILLINGS
A selection of delicious fillings are seen in the photograph on the left. Wrap the fillings in low-GI tortillas or spoon them into wholewheat pittas. 1 Chilli con carne Fry 500g extra-lean mince, 1 chopped onion and 1 garlic clove in oil until the meat is cooked. Add a can of 250g chopped tomatoes and simmer until the mixture is fragrant. Season with salt, pepper, a pinch of cayenne pepper and sugar. Add a 250g can of kidney beans (drained) and spoon the mixture into tortillas with avocado salsa (chopped avo, onion and coriander). Makes 8-10 tortillas. 2 Caesar salad Mix lettuce leaves, a sliced hard-boiled egg, chopped bacon or turkey bacon and Parmesan cheese shavings and pile the mixture on top of the tortillas or use as a filling for pittas. Mix a French vinaigrette with plain yogurt and drizzle over the salad. 3 Teriyaki chicken Slice 125g chicken breasts into strips and marinate them in store-bought teriyaki sauce. Stir-fry with a variety of vegetables (250g) until just done. Add chopped coriander and a little fish sauce. Makes 4-6 tortillas. 4 Chicken and coleslaw Slice 1 smoked chicken breast and brown gently in a griddle pan. Pile on top of a tortilla with shredded cabbage, carrot, watercress and apple slices. Add 5ml (1t) finely grated lemon zest to 100ml mayonnaise and spoon on top. 5 Chicken salad Season leftover cooked chicken breasts with Cajun spice and cut them into strips. Spoon the chicken into a pitta or tortilla with chopped cucumber, onion rings, loose-kernel sweetcorn and lettuce leaves. Moisten with mayo-yogurt salad dressing made with equal quantities of mayonnaise and plain yogurt.
This cake uses no eggs or milk and very little sugar and oil, yet is deliciously moist. Almonds and berries give it a wonderful flavour. Use a roasting pan, cut the cake into squares and add to lunch boxes as a treat