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| Omelette, Avo, Mint & Lime Wraps, Lebanese Style 'Totally delicious; fresh mint makes the spicing come alive.' Taster |
The Lebanese apparently tuck an omelette into their to-go breakfast wraps. 67 never did find out what else goes in the wrap but the idea was intriguing enough for an experiment.
A soft, spicy chickpea flour wrap was lined with a plain omelette. A healthy salsa of breakfast-y things - tomato, mushrooms, onion, avocado, cucumber, lime - was dolloped on top. The salsa was enrobed in an exotic Middle Eastern dressing of Tahini, Mint and Yoghurt.
The result was something quite, quite special. Lovely to eat, satisfying but refreshing, gorgeous enough to be served at any other time of day.
It's perfect for a heatwave -- everything can be prepped well in advance; 67 recommends getting everything ready the night before. But it will also work in winter if you keep the chickpea wrap and omelette warm in a low oven until serving time.
The chickpea flour wraps are easy to make though they must be started several hours before preparation. Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below).
Cost: £1.50
Makes: 2 (recipe multiplies easily)
Ingred:
Chickpea flour wraps: (Or any store-bought wraps)
1/2 cup chickpea flour
1/2 c water
3/4 tbsp olive oil
1/4 tsp salt
1 tsp dried coriander
1 tsp cumin
1 tsp garam masala
1/2 tsp tumeric
1/4 tsp chilli powder
Salsa:
1 tomato
2 tbsp red onion finely dice
2 mushrooms in med dice
3-4 tablespoons cucumber, in med dice
juice of 1/2 lime
2 tbsp fresh mint, coarsely chopped
1/2-1 avocado
Tahini Mint Sauce
100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
2 generous tbsp mayonnaise
A soft, spicy chickpea flour wrap was lined with a plain omelette. A healthy salsa of breakfast-y things - tomato, mushrooms, onion, avocado, cucumber, lime - was dolloped on top. The salsa was enrobed in an exotic Middle Eastern dressing of Tahini, Mint and Yoghurt.
The result was something quite, quite special. Lovely to eat, satisfying but refreshing, gorgeous enough to be served at any other time of day.
It's perfect for a heatwave -- everything can be prepped well in advance; 67 recommends getting everything ready the night before. But it will also work in winter if you keep the chickpea wrap and omelette warm in a low oven until serving time.
The chickpea flour wraps are easy to make though they must be started several hours before preparation. Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below).
Cost: £1.50
Makes: 2 (recipe multiplies easily)
Ingred:
Chickpea flour wraps: (Or any store-bought wraps)
1/2 cup chickpea flour
1/2 c water
3/4 tbsp olive oil
1/4 tsp salt
1 tsp dried coriander
1 tsp cumin
1 tsp garam masala
1/2 tsp tumeric
1/4 tsp chilli powder
Salsa:
1 tomato
2 tbsp red onion finely dice
2 mushrooms in med dice
3-4 tablespoons cucumber, in med dice
juice of 1/2 lime
2 tbsp fresh mint, coarsely chopped
1/2-1 avocado
Tahini Mint Sauce
100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
2 generous tbsp mayonnaise
1 tsp lime juice or white wine vinegar
1 tbsp chopped fresh mint or 2 tsp dried
pepper & salt
2 tbsp good tahini, to taste
1/2 tbsp toasted sesame seeds (opt)
1/4 tsp tabasco (opt)
Omelettes
2-3 med eggs, beaten and seasoned
Method:
1. Make the wraps
- take batter out of the fridge; give it a good stir
- heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
- spray lightly with light veg oil
- pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
- as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
- repeat with rest of the batter
2. Make 2 omelettes, pref each in one piece but if they break apart, they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool
4. Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate
5. Part prepare the salsa
- remove seeds & core from the tomato; cut the flesh into med dice
- set the avocado to one side
- mix tomato with the the rest of the salsa ingred
- cover tightly with cling film, refrigerate
6. Prepare dressing
Whisk all ingred together, cling film, refrigerate
On the day
'The Lebanese breakfast wrap is totally delicious. Better with extra mint which makes the subtle spicing in the wrap come alive. Didn't think the mushrooms added anything to the overall taste but loved it. Will definitely try making these.' Office Administrator
Tips:
1 tbsp chopped fresh mint or 2 tsp dried
pepper & salt
2 tbsp good tahini, to taste
1/2 tbsp toasted sesame seeds (opt)
1/4 tsp tabasco (opt)
Omelettes
2-3 med eggs, beaten and seasoned
Method:
- 8 hours or the night before cooking the wraps, whisk together all the chickpea wrap ingredients; cover with clingfilm and refrigerate.
1. Make the wraps
- take batter out of the fridge; give it a good stir
- heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
- spray lightly with light veg oil
- pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
- as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
- repeat with rest of the batter
2. Make 2 omelettes, pref each in one piece but if they break apart, they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool
4. Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate
5. Part prepare the salsa
- remove seeds & core from the tomato; cut the flesh into med dice
- set the avocado to one side
- mix tomato with the the rest of the salsa ingred
- cover tightly with cling film, refrigerate
6. Prepare dressing
Whisk all ingred together, cling film, refrigerate
On the day
- Unroll omelette wraps (unless you are saving one for the next day, in which case, only prepare half the avocado, use half the salsa and less of the dressing)
- Peel and dice avocado, sprinkle with lime juice, season with pepper & salt; stir into salsa; mix well
- Add just enough dressing to help the salsa hold together
- Add a generous heap of the mix to the upper third of the wrap
- Roll the wrap tightly over the salsa mix; fold in the sides; continue rolling tightly; skewer with a couple of toothpicks if necessary
- Wrap tightly in foil
- Eat within a couple of hours
'The Lebanese breakfast wrap is totally delicious. Better with extra mint which makes the subtle spicing in the wrap come alive. Didn't think the mushrooms added anything to the overall taste but loved it. Will definitely try making these.' Office Administrator
Tips:
- If you are using store bought wraps, add the spices from the chickpea wraps to the dressing instead
- if you intend to eat the wrap for lunch, put the salsa and the dressing in separate containers. The (unfilled) chickpea-omelette wraps should go into a firm sided container.
- Go to chickpea flour wraps and Tahini & Mint Dressings for the full recipes
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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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