Smoked Chicken with green pea and basil pesto puree has a wonderfully pleasing, luscious taste and texture, Joan Bishop writes.
This tantalising filling, tucked into a herb wrap, is offset by the crisp crunch of cucumber, red capsicum and Iceberg lettuce.
I know Iceberg lettuce has gone out of favour somewhat, but its crispness is the perfect foil for both the filling and the wrap.
This is fast food. No cooking involved (heating the green peas doesn't count as cooking). Simply assemble, roll and slice.
These wrapped snacks, bursting with flavour are perfect for picnics, lunch or to serve with pre-dinner drinks.
The mix of colour, flavour, texture and simplicity is what makes these wraps such a knockout.
I usually buy a whole smoked chicken, use what I need for the wraps and serve the remaining chicken with a salad for lunch or dinner.
Smoked chicken, pea and pesto wraps
Makes 7-8 slices per roll
The wraps I have suggested using are soft and flexible and do not crack or split when rolled. They do not need to be heated before use.
Ingredients
2 large wraps (25cm diameter; I like Farrah's garden spinach and Freya's spinach and garden herb)
250g frozen baby green peas (not minted)
½ cup fresh basil pesto
½ tsp salt
1 Tbsp sour cream
6 Tbsp grated parmesan cheese
250g skinless, boneless smoked chicken
⅓ telegraph cucumber, peeled, seeded and cut lengthways into thin strips
½ red capsicum, deseeded, cut into thin strips
2-3 Iceberg lettuce leaves, finely shredded
Method
Cook the frozen peas according to packet instructions. Drain well and cool.
Puree in a food processor with the basil pesto, salt, and sour cream until well blended.
Spread the pea puree evenly over both wraps, taking it right to the edge.
Scatter with grated parmesan cheese.
Shred or finely slice the chicken and place on the bottom third of each wrap. Place the cucumber strips, capsicum strips and the shredded lettuce evenly on top of the chicken on both wraps.
Roll tightly to enclose the filling and place seam side down on a sheet of plastic food wrap. The rolling of the wraps is the trickiest part and it's not difficult. Roll firmly, tucking in any filling that falls out.
Roll the filled wraps tightly in plastic food wrap, ensuring the ends are enclosed. Refrigerate for an hour to firm or for up to six hours if more convenient. Remove plastic wrap and trim the ends. Cut the roll into slices approximately 3cm thick. If there are any little gaps in the stuffing, simply pop in some extra chicken or salad so that each little wrap is bursting with the stuffing. Arrange on a platter and garnish with fresh herbs.
Smoked salmon and creamy feta wraps
Makes 7-8 slices per roll
Be cautious about adding salt to this puree as both feta and smoked salmon are quite salty.
Ingredients
2 large wraps (25cm diameter; I like Freya's roasted capsicum and garlic)
250g frozen baby green peas (not minted)
80g creamy feta, chopped
1 Tbsp sour cream
2 Tbsp finely chopped fresh dill (optional)
250g smoked salmon, either hot or cold-smoked
⅓ telegraph cucumber, peeled, seeded and cut lengthways into thin strips
½ red capsicum, deseeded, cut into thin strips
2-3 Iceberg lettuce leaves, finely shredded
Method
Cook the frozen peas according to packet instructions. Drain well and cool.
Puree in a food processor with the feta and sour cream until well blended.
Spread the pea puree evenly over both wraps, taking it right to the edge.
Scatter with finely chopped dill.
Place the salmon on the bottom third of each wrap.
Place the cucumber strips, capsicum strips and the shredded lettuce evenly on top of the salmon on both wraps.
Roll tightly to enclose the filling and place seam side down on a sheet of plastic food wrap. The rolling of the wraps is the trickiest part and it's not difficult. Roll firmly tucking in any filling that falls out.
Roll the filled wraps tightly in plastic food wrap, ensuring the ends are enclosed. Refrigerate for an hour to firm or for up to six hours if more convenient. Remove plastic wrap and trim the ends. Cut the roll into slices approximately 3cm thick. If there are any little gaps in the stuffing, simply pop in some extra salmon or salad so that each little wrap is bursting with the stuffing. Arrange on a platter and garnish with fresh herbs.
