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Christmas left over Wraps

Natasha Corrett's Christmas Wraps

Try Natasha Corrett’s recipe for using up those inevitable leftovers. Natasha Corrett is the bestselling author of 3 alkaline cookbooks and founder of Honestly Healthy.com.

Makes 4

For the wrap:

  • 150g gluten free all purpose organic flour
  • ¾ tsp xanthan gum
  • ½ cup of warm water
  • 2 tbsp beetroot powder

For the filling:

  • 150g organic Brussels sprouts
  • 1 clove garlic
  • 4 tbsp cranberry sauce – from the recipe
  • 20g chestnuts
  • 30g fresh organic spinach
  • Orange zest

For the Dressing:

  • 3 tbsp organic tahini
  • 4 tbsp water
  • 1 organic lemon (juiced)
  • Pinch of Himalayan salt

Method:

Pre-heat oven to 175°C /350 F

Cut the ends of the Brussels sprouts and chop in half lengthways.  Put into a baking tray and add the finely diced garlic.  Roast for 25 minutes.

To make the wraps, weigh out the flour and xanthan gum and mix together.  Make a well in the middle of the mixture and pour in the warm water and mix together until it makes adough.  Add the beetroot powder and kneed into the dough on a floured surface - you don’t want to mix too much if you want the marbled effect when rolled out.

Sprinkle the surface with some more flour and cut the dough into 4 identical sized pieces.  Roll out each one till about 2mm thick – then thinner the better.

Put a non-stick frying pan onto a high heat. When the pan is very hot, wipe it with oil (this is just for a coating - make sure there are no blobs anywhere) then put the rolled out dough into the pan and leave to cook for about 1 minute on either side – it will start to create little bubbles and brown.  Take off the heat and repeat with the other rolled out dough.

To make the dressing put all the ingredients into a bowl and whisk together with a fork – if it looks like it is curdling just keep mixing it will come together into a smooth creamy dressing.  If it is too thin just add more tahini and if too thick add a splash more water. 

For the filling lay out the wrap and smear with a tablespoon of freshly made cranberry sauce down the middle. Then place on top a few spinach leaves and your Brussels sprouts followed by the chopped chestnuts, orange zest and a drizzle of dressing.  

Roll up and enjoy your Christmas left overs in a wrap!

For more ethical ideas, inspiration and to find and buy everything you need for an organic Christmas, visit the Soil Association’s Organic Christmas Market http://www.soilassociation.org/christmas

 

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