Page 61 - EON Edible Garden Manual

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CHICKEN &
PUMPKIN
QUINOA
WRAPS
CHICKEN MEALS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Peel pumpkin and cut into 2cm
pieces, then roast or pan fry for 20
minutes.
2. Place quinoa in a pot and cover with
water until it is 1cm above quinoa.
Bring to the boil for 2 minutes until
cooked.
3. Cut tomatoes in slices.
4. Finely chop parsley and basil leaves.
5. Cut chicken into 1cm pieces.
6. Put olive oil, lemon juice, and balsamic
vinegar together in a jar and shake.
7. In a large bowl add pumpkin,
quinoa, tomatoes, parsley, basil and
pour dressing over the top, mix all
together.
8. Place wraps on table and spread to
the edges with mayonnaise.
9. Put a large spoon full of mixture on
the centre of the wrap.
10. Fold on side of the wrap to half way
and then roll the other sides in and
serve.
4 cups quinoa (any colour)
2 cups pumpkin
1 cup cherry tomatoes
1 cup parsley
1 cup basil
½ a pre-made BBQ chicken
8 wraps (any type)
8 tablespoons mayonnaise
DRESSING
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
THIS MEAL SERVES
EIGHT PEOPLE
8x
60