Oman dining: Four ways to eat wraps

Lifestyle Monday 05/December/2016 18:44 PM
By: Times News Service
Oman dining: Four ways to eat wraps

1. Grilled Fish and Hummus Wraps
A seafood lover’s dream meal with a touch of health. These are light and delicious with goodness of salad and grilled fish in a tortilla.

Ingredients
l 700g white fish fillets
l Olive oil
l Salt and ground black pepper
l 6 tablespoons vinaigrette dressing
l 4 flour tortillas
l 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
l 3 cups chopped lettuce
l 2 medium tomatoes, diced
l 1 medium cucumber, peeled and diced

Preparation
Preheat a grill over medium-high heat to 425 degrees. Brush fish fillets lightly with about 1 tablespoon olive oil and season with salt and pepper. Brush the grill grates lightly with oil, and grill the fillets. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer fish to a bowl, pour vinaigrette over it and toss to evenly coat. To assemble wraps spread about 3 tablespoon hummus over each tortilla, top with fish, lettuce, tomatoes, cucumber and wrap tortillas.

Notes
For the homemade hummus - to a food processor add 1 (415g) can drained chick peas, 3 1/2 tablespoons drained chickpea liquid or water, 3 tablespoons tahini, 2 1/2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 clove garlic sliced, 1/2 teaspoon salt, 1/4 teaspoon cumin. Pulse until smooth (it will take about 3 - 5 minutes depending on your food processor). Season with more salt to taste if desired and add more liquid if needed.

2. Chicken Kathi Rolls
Kathi kebab or kathi roll is another street food item from India loved by all. This preparation is also a great way to use up leftover chicken and veggies. Give it your own twist and be a winner of your loved ones’ hearts.

Ingredients
For Dough
1 cup all purpose flour
1 cup wheat flour
1 tablespoon oil
Salt to taste
Warm water, as required
Eggs

For Stuffing
1 tablespoon oil
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon chat masala
1/2 chopped capsicum
1 tomato, chopped
200g diced chicken breast
Salt to taste
Coriander leaves for garnishing
Lemon juice, to taste

Preparation
For Stuffing
Heat oil in a wok and add cumin seeds. Let them crackle and add the onions. Sauté till golden. Add in ginger-garlic paste, red chilli powder, coriander powder, garam masala powder, chat masala, and mix well. Add in capsicum and tomatoes and cook for 3 minutes. Combine the diced chicken pieces and mix well. Season with salt.Cover with a lid and cook till the chicken is done. Sauté well, till the water dries up. Switch off the flame, add lemon juice, and garnish with coriander leaves.

For Roti
Mix all purpose flour, wheat flour, oil, and salt together with your hands. Add in warm water and make it into a soft dough. Apply some oil over the top. Cover it with damp cloth and let it rest for 30 minutes. Divide this into equal balls and roll it into thin roti. Heat a tawa or griddle and place the rotis over it and cook on both sides till it gets little brown spots. Now lightly beat one egg and pour half over one side of roti and cook till the egg sets and is cooked. Now take the roti.
Add the filling inside the roti and top it with some chopped onions, capsicum, coriander leaves and some lemon juice. Roll it up and enjoy it in a nice picnic spot.

3. Breakfast Burrito
A power-packed protein breakfast to kick start your day with health and wellness.

Ingredients
8 large eggs
2 tablespoons milk
1 tablespoon olive oil
1 tablespoon minced garlic
1 red bell pepper, minced
1/2 red onion, minced
Salt and pepper
4 multigrain flatbreads
1/2 cup shredded cheese

Preparation
In a large bowl, whisk eggs and milk. Set aside. Heat olive oil and garlic in a medium skillet set over medium-high heat. Add red pepper and onion, and sauté 3–5 minutes, or until onions begin to turn translucent. Add eggs, reduce heat to medium and cook another 3–5 minutes, or until eggs are set. Place egg mixture on the flatbreads. Sprinkle with cheese. Enjoy immediately, or wrap tightly in plastic wrap or foil to take on the go.

4. Avocado Chickpea Lettuce Wraps
Gluten free and completely vegan, this serves to be every weightwatchers delight and doubles up as a healthy snack or a light meal. Easy to prepare, a no fuss meal and high on the health metre.

Ingredients
1 can chickpeas, drained
1 ripe avocado, peeled and seeded
2 cucumbers, finely chopped
2 spring onions, finely chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste
4 lettuce leaves

Toppings
Alfalfa sprouts
1/2 capsicum, sliced
1 tomato, finely chopped

Preparation
Pour drained chickpeas into a medium bowl. Mash the chickpeas until about half. Add in the avocado and continue mashing until well mixed and get a consistency to your liking. Add cucumber, onions and lemon juice and stir until mixed. Add salt and pepper to taste. Divide salad mix into 4 servings and spoon each serving into a lettuce leaf. Top with desired toppings and enjoy.