Not exact matches
for the wraps, finely slice some halloumi and fry
in a hot
dry frying
pan until golden, smear some garlic sauce over the
tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded
in), cut
in half and serve.
Warm the
tortillas by placing them, one at a time,
in a small,
dry (no oil)
pan over medium heat for 30 seconds on each side.
After your filling is ready to go then I feel it is essential to warm the
tortillas in a hot,
dry frying
pan — not
in the microwave.
Instead of going down the normal route, I've opted to brush each
tortilla roll lightly with oil and toast them off
in a
dry pan... same effect, much less fat.
To make the burritos, warm the
tortillas over medium heat
in a
dry cast iron skillet or nonstick frying
pan until they are lightly toasted on both sides.
8 gluten - free or whole grain
tortilla bread 16 lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large handful sunflower seeds, lightly toasted
in a
dry frying
pan 1 cup / 150 g strawberries, sliced