"Man-Proof" Mexican filled wraps

Well Vege-Dad has hijacked the Blog for this post, the kids aren't home, I don't know what to do with myself with time on my hands . . . .the family needs to eat . . .  2 + 2 = cook dinner.

Now the kids have been out in Melbourne all day, I know they will be tired on their return, and feeding them in this state is trying to say the least.  Mmmm . . .what do they love to eat . . .whats a sure winner and least likely to cause me any more grey hairs . . . . WRAPS!!

So here's my adhoc, no recipe, make it up as you go Mexican filling and VegeMums wraps recipe, culminating as "Man Proof" Mexican.

Firstly, if you have time, and motivation . . . make the wraps. Now this is something new for me, and I can't follow VegeMums recipe because there's 4 different variations scribbled down in the book, and because I have NFI what "Spelt" is.  OK, lets ask the expert (VegeMum) and when that fails, use Google Images and compare the grains to whats in the cupboard :)

OK, thats hurdles over and I have smashed out a dozen wraps in about 20 - 25 mins.

Man tips for making wraps (ie. learn from my mistakes):
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1. The dough should be of Play-Do consistency, if its wet and sticky you didn't follow the recipe and have cocked up.  Add more flour gradually to get the right consistency

• do NOT cook them too long or they loose their flexibility and will crack if you try and fold them. 
• 10-15 seconds on each side in a hot dry pan, you will see they change from opaque to white.

• Checkout my picture on how much dough to use per wrap, my first wrap was a gigantor, almost like a small 2 man tent. . . . camping anyone?

• Drop them straight from the pan into a tea towel lined container and cover.

 

 



 Tortilla Wrap Recipe:

 

100g spelt or alternate grain (google it)

200g plain bakers flour or equivalent

20g of olive oil

pinch of salt

1 tsp of baking powder

150g of hot water

 

1. Mill the Spelt in the thermomix for 1 min on speed 9
2. Add the rest of the ingredients
3. Set the thermomix to the interval / dough setting and knead for 2 mins
4. Roll out the dough as thin as you possibly can on baking paper or thermomix baking matt
5. Cook for ~ 15 seconds each side in a hot dry frying pan

wha-la - you have wraps!


 OK, now for the Mexican filling.  My make-it-up-as-you-go method entailed the following ingredients, but honestly, as long as you put some form of beans, tomato and the herbs listed in, its going to taste good. If you make a total disgrace of it, and it doesn't taste good, firstly  . . don't be discouraged . . .learn from your mistakes, and secondly . . heaps of cheese and guacamole should fix that!

 

Maxican Filling Recipe:

1 onion
1-2 cloves of garlic
1/2 a red or green capsicum (red is sweeter but twice the $$)
1 400gm tin of red kidney beans
1 400gm tin of diced / crushed or whole tomatoes
6 medium mushrooms
3 large slices of eggplant
2 medium carrots
3/4 of a zuchini
olive oil
Cummin
Coriander

1. Cut onion into 1/4's, peel the garlic and place in the thermomix. 5 seconds on speed 5
2. Add a drizzle of olive oil and cook on 100 degree's for 5 mins (or until opaque). I placed the mushrooms into the bowl with 2.5 mins to go to give the outside a nice searing.
3. Add all other ingredients except for tomatoes and beans
4. You have the option to either chop the vegies in the thermomix now (3 sec on speed 5), or cook them in smaller cut up pieces, and whizz them up before you put the beans in. Either way cook for 10 mins on 100 degree's
5. Add the beans and tomatoes and cook for a further 5-7 mins on 100 degree's on Reverse

Garnish with lettuce, cheese and guacamole if your taste buds desire.

 

And there you have it, "Man Proof" Mexican. Really easy, really tasty, and certified cranky kid proof ;)