Sunday, October 07, 2007
Return of the Wraps
So, when I said that my mum really liked Nigella's crab and avocado wraps, I didn't realise quite how much she liked them. We had them for dinner on Thursday night, and 2 nights later, on Saturday, she requested that I make them again. You see, we were going out to see my brother's girlfriend play violin (Go Su, go!) that night, and Mum thought they would make a nice light supper after we returned. Too right.
That afternoon, I remade the crab and avocado wraps, substituting the crab with omega-3-filled and low-cholesterol tuna, and whipped up the chicken ceaser cornets (that's "cones" for us Antipodean readers) from the On the Run chapter. The ceasar cornets are made of tortillas, rolled into a cone shape, and filled with a mixture of cooked chicken meat, mayonnaise, iceberg lettuce parmesan cheese and worcesteshire sauce. We stashed the wraps and cornets in the fridge, ready to be devoured after the concert.
The wraps, as expected, were great again. But we were really, super-duper impressed with the cornets! Verrry tasty. The only problem was the excess of tortilla. When wrapped up as a cornet, you end up with 3 layers of tortilla on the bottom (see photo above), which proved to be a bit too much bread. I found that most people ripped off the excess tortilla and left it on their plates. Perhaps a more traditional wrapping method would be better. Or just regular pita pockets. Either way, they were still delicious!