Crunchy wraps
SERVES 4
“Other cultures’ version of a wrap may involve pittas, flatbreads, tortillas or lavash. A Californian spin-off typically showcases greens and market vegetables,” says Lui. “Wraps are a convenient meal for lunch since they are packaged so nicely to go.”
190 gm short-grain brown rice 8 large spring greens or large green cabbage leaves (about 250 gm) 240 gm pickled beetroots, sliced, plus 1 tbsp brine
2 tbsp extra-virgin olive oil 2 avocados, stoned
2 tbsp tahini
½ roasted chicken, meat shredded (about 250gm) 24 basil leaves 80 gm mixed sprouts
1 Rinse rice in a large saucepan until water runs clear. Drain and return rice to pan with 360ml water. Bring to the boil. Cover and reduce heat to mediumlow and simmer until tender and the water is absorbed (35 minutes). Remove from heat and leave for 5 minutes. Alternatively, cook in a rice cooker according to instructions.
2 Meanwhile, prepare spring greens.
Lay a leaf, rib side up, and carefully shave off rounded part of rib with a paring knife held parallel to the chopping board. This will make it easier to wrap. Continue with remaining leaves. Prepare an ice bath in a large bowl. Bring a large saucepan of salted water to the boil and blanch spring greens for 10 seconds, or until pliable and bright green, then transfer to ice bath to cool. Drain and lay on kitchen paper. Pat dry.
3 Place pickle brine, 1 tbsp of the olive oil, ½ tsp salt and ½ tsp pepper in a small bowl and whisk to combine. Pour over rice and fluff with a fork. Scoop out avocado and place in a bowl. Add tahini and ½ tsp salt and mash with a fork until combined. Add remaining olive oil to loosen if tahini is very firm.
4 Lay a spring green leaf with the long side towards you, shaved rib up. Spread an eighth of the avocado mix in the centre, leaving 5cm on the right and left sides. Layer an eighth each of the remaining ingredients: rice, sliced beet, chicken, basil and sprouts, and season. Roll the long end over once. Fold right and left sides in and continue rolling the long side over. Continue with remaining spring greens and ingredients. Serve.
“Wraps are a convenient meal for lunch since they are packaged so nicely to go.”