Welcome Baby Tortilla Sushi to the World!

I pinned this the other day and after a quick trip to the market with one of my real-life blogger friends, Elaine, I decided to try it out. Look at how cute this is!

It's like tortillas and sushi got married and had this delicious baby! That sounds a little weird but it's amazing, fresh, crunchy, and a great idea for lunch or dinner!


Here's what I used:
4 Tortillas (ours were on the small side but whatever you've got will work!)
2 Chicken Breasts, poached (I poached mine a few days ago in chicken stock with a little curry powder seasoning)
1 Cucumber, sliced into matchsticks (seeds scooped out)
2 Large carrots, sliced into matchsticks

For the Cream Cheese:
A couple Tbs cream cheese
Fresh herbs, like dill or basil
1 garlic clove minced
S + P

Mix everything for the cream cheese together (if you have scallions on hand, I'd include them too!). Spread a decent amount on each tortilla, all the way to the edges. The cream cheese acts as the glue to the "sushi."

 

Shred your chicken (you can also use ham or turkey slices, or make it totally vegetarian and use lettuce, or any other veg you have onhand!) Layer the shredded chicken, with the cucumber on top of that, and carrots all the way on the top. Make sure it's all lined up in the middle of the tortilla.

Then wrap the tortiallas as tight as you can. Cover them with plastic wrap and stick them in the fridge for an hour (or as long as you can wait!). Then slice them in half and slice each half in half again!

So fresh and tasty! I love this and will definitely make it again, it'll make such a fabulous lunch at work!

Meatless Monday!

Last week I made so many delicious meals, I could hardly decide which one to write about. I decided to go with the one that was so hearty, you really don't miss the meat at all! Honestly, I think it's better without the meat! These are my bean enchiladas inspired by this BBC recipe- yummy!

Simple, delicious ingredients, baked to ooey gooey goodness

Here's what I used:

• 1 tsp olive oil
• 1 large onion , chopped
• 2-3 carrots , grated
• 2-3 tsp chilli powder (mild or hot, according to your taste)
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans beans (red, black, pinto, lentils - whatever you've got!)
• 1 x 400g can corn
• 6 small whole grain tortillas
• 200g natural yogurt (I used one of the small cups of Greek variety)
• 50g cheese (or veg alternative), finely grated

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and beans and bring to the boil. Add the corn. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well. 

 

Heat the oven to 180 degrees C (350F). Spread a spoonful of the bean chilli over a large ovenproof dish. I layered the tortillas so they overlapped one another and then spooned the chili mixture over the tortillas followed by yogurt and cheese. Next, I added another layer of tortillas followed by the chili mixture, yogurt and cheese until I used it all. Spoon the remaining chilli on top.

 It may look messy but it's oh-so-good!

 Bake for a few minutes until the top is golden and bubbling. Mine ended up looking like a tortilla/enchilada lasagna!

 

This recipe will seriously satisfy even the biggest carnivores!