Crumbed chicken wraps

These are a wonderful lunch, full of crunch and tasty goodness. Use our crumbed chicken recipe to cook up a batch of chicken and make these gorgeous wraps! (makes 8 – prepares many lunches or a friend/family feed!

You will need:

  • 400g crumbed chicken
  • 8 wraps (I recommend Freya’s spinach wraps but any will do!)
  • salad mix/lettuce
  • grated parmesan/cheddar (mozzarella if you want to toast it)
  • Feta (optional)
  • Mayo
  • Barbecue sauce
  • Avocado (So good when in season!)
  • Chorizo if you are feeling fancy (slice it thin and place it sparingly)
  • Toasted mushrooms and crispy bacon if you want taste sensation!

Method:

  • Add a swirl of barbecue and mayonnaise to your wrap
  • Mash your avocado and spread on top (or use slices, up to you!)
  • Leaving space at bottom and top, add a bed of lettuce
  • Crumble your feta (or add your grated cheese)
  • Add any extras (chorizo, mushrooms, bacon)
  • Add chicken, 4ish pieces dependent on size.
  • Fold in the bottom and top and then the side most filled, rolling the wrap like a roll of newspaper.

 

Yum yum crumbed chicken!

Crumbed chicken is a tasty treat and one of the house favourites. Serve in wraps, on its own, with a salad or chips, this is versatile. We either fry or bake these so I have included both methods below.

Cook up a big batch and you’ve got lunch sorted for a few days with wraps/sammies!

Ingredients:

  • 400g chicken breast
  • panko crumbs
  • salt, pepper and paprika
  • 2-3 eggs
  • flour
  • three bowls
  • plate
  • either oven or large frying pan
  • Oil
  • Sharp knife and chopping board
  • Sink of warm, soapy water

Frying Method:

  • Run sink of warm, soapy water
  • Add decent amount of oil to large frying pan
  • Half-fill one bowl with panko crumbs
  • Half-fill second bowl with flour, mix in salt, pepper and paprika
  • Add 2 eggs to third bowl and whisk
  • Lay out bench so you have flour bowl, egg bowl, crumb bowl, plate for production line
  • Slice chicken into 2cm thick strips
  • Dredge chicken slice in flour, dip in egg, coat in crumb and place on plate
  • Repeat for all slices and then wash hands.
  • Heat up pan on medium-high.
  • Add chicken to pan (fry in batches if too much to fit)
  • Cook for about 7 minutes, until golden brown, removing cooked ones onto a clean plate to rest, giving the remaining ones chance to brown off. (Check with fork to make sure is fully cooked)

Baking method:

  • Preheat oven to 180 degrees
  • Prepare oven tray with baking paper on it
  • Run sink of warm, soapy water
  • Half-fill one bowl with panko crumbs
  • Half-fill second bowl with flour, mix in salt, pepper and paprika
  • Add 2 eggs to third bowl and whisk
  • Lay out bench so you have flour bowl, egg bowl, crumb bowl, plate for production line
  • Slice chicken into 2cm thick strips
  • Dredge chicken slice in flour, dip in egg, coat in crumb and place on plate
  • Repeat for all slices and then wash hands.
  • Add chicken to baking tray, sprinkle with oil and place in oven for 6-8 mins, flip and cook for another 6-8 until golden brown (cut one open and check to make sure fully cooked)

Chicken and Mushroom Soup

4 serves – many lunches!

A classic soup and great feel good food when you’re feeling low.

Ingredients

  • 2  large chicken breasts  (or 450g chicken if buying pre-diced chicken)
  • 450g button mushrooms
  • 2 carrots
  • 1 medium onion
  • 2 tbsp flour
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • salt and pepper to taste
  • 200 ml cream
  • 1L chicken stock

You will need

  • large frying pan
  • chopping board & sharp knife
  • sink with warm, soapy water for washing hands after handling raw chicken

Method (prep time: 5 mins; cook time: 25-30 mins)

  • Dice onion and carrots and slice mushrooms
  • Dice chicken (ignore if using pre-diced chicken)
  • Add oil to frying pan on medium-high heat and soften onions (5 mins)
  • Add carrots, chicken, salt & pepper and paprika and cook until chicken seals (5 mins)
  • Add mushrooms and when softened, stir in flour until well blended
  • Add stock and herbs, bring to simmer then reduce heat and cook until vegetables are soft (12 mins)
  • Stir cream and raise heat slightly, serve when piping hot and well mixed

 

Carrot Soup

Makes 8 serves – lunches for a full week!

Another very tasty winter warmer with a bit of kick to it!

Ingredients

  • 12 carrots
  • 1L vegetable stock
  • 1 onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika or berbere
  • 1 tsp cayenne pepper (optional)
  • dash cooking oil

You will need

  • chopping board & sharp knife
  • large frying pan & wooden spoon
  • food processor or blender

Method

  • Add cooking oil, salt and pepper to frying pan
  • Finely dice onion and carrots
  • Add onions to frying pan and soften on medium-high heat (5 mins)
  • Add carrots, seasoning and spices and add vegetable stock, stirring well
  • Simmer until carrots are very soft (25 mins)
  • Puree the soup until smooth  (unless very large processor, you will need to do in batches)

 

Pumpkin Soup

Makes six serves – plenty for lunches over the week!

I am not the biggest fan of soup, but a lovely thick pumpkin soup with some fresh, hot bread is super satisfying, especially in winter.

Ingredients

  • 1kg pumpkin
  • 700ml vegetable stock
  • 150ml cream
  • 2 tsp paprika
  • salt and pepper
  • 2 onion
  • Dash cooking oil

You will need

  • large frying pan and spatula
  • food processor or hand blender
  • chopping board & sharp knife

Method (prep time: 10 mins; cook time: 25 mins)

  • Peel and chop pumpkin into small chunks
  • finely dice onions
  • Add cooking oil to pan and on medium heat brown onions (5 mins)
  • Add pumpkin and paprika and cook for 5 mins
  • Add stock, salt and pepper. Bring to the boil and simmer for 10 mins
  • And cream, stir and bring to the boil
  • If using hand blender: in the pan, blend until smooth
  • If using food processor: remove from heat, whiz until smooth and then add to frying pan on medium heat to reheat again.

 

 

Stilton and Broccoli soup

This is a very tasty winter warmer and goes great with garlic bread or some tasty crusty bread.

Ingredients

  • 1 broccoli
  • 1 medium potato
  • 1 block stilton (or other blue cheese)
  • 400 ml vegetable stock
  • 100 ml creme fraiche

You will need

  • Chopping board, sharp knife and vegetable peeler
  • Deep saucepan and wooden spoon
  • Food processor

Method (prep: 5 mins; cook time: 25-30 mins)

  • Wash and cut up broccoli
  • Peel and cube potato
  • Add to pan and just cover with cold water
  • Boil on high heat for 15 minutes
  • Meanwhile, chop cheese into small chunks and add to food processor
  • After steaming, add vegetables and stock to food processor and whizz until smooth
  • Pour into saucepan and simmer. Gently bring to boil and serve

Spinach loaf

This is a very tasty dinner and goes great with a baked potato and leafy salad. Tastes good reheated, so you can have it with a salad for lunch over a few days, too.

Ingredients

  • lots of spinach. The more, the better
  • 100g bread (gluten free bread works fine)
  • 2 medium sized carrots
  • 100g grated cheese
  • 3 eggs
  • salt, pepper and paprika
  • handful of pine nuts

You will need

  • food processor
  • medium frying pan & spatula
  • loaf/cake tin lined with baking paper
  • chopping board & sharp knife

Method (prep time: 10 mins; cook time: 40-50 mins)

  • Preheat oven to 180 degrees, fanbake
  • Grate cheese and then add bread to food processor to make bread crumbs
  • Dice carrots and cook on medium heat in frying pan until soft (5 mins)
  • Meanwhile, add spinach, eggs and seasoning to food processor and whizz
  • When carrots are ready, add to food processor with pine nuts and whizz until green and soft looking
  • Pour mixture into loaf/cake tin and bake for 40-50 mins. (check occasionally by prodding with fork to see if set)
  • Wash up while you wait