11
chicko caramba
serves 1-2
2 tortilla wraps
250g skinless chicken breast fillets
a couple of lettuce leaves, shredded
1 tomato, chilled, then sliced thinly
thin avocado slices
1 spring onion, shredded lengthwise
a little salt and pepper
2 fresh coriander leaves, to garnish (optional)
marinade
2 tbsp olive oil
juice of ½ lime or ½ a lemon
1 tbsp hot chilli sauce
½ tsp ground cumin
1 small clove garlic, crushed
Trim any fat from the chicken, then cut into strips.
Mix the marinade ingredients in a shallow bow, add the chicken strips, turning to coat each strip.
Cover, then chill for at least an hour, turning every half hour or so.
Preheat the grill, lay the chicken strips on the grill plate, and cook till the chicken is cooked
through (5-7 minutes).
Remove the chicken, cover, and rest for 10 minutes before serving.
Wipe the grill plates, warm the tortillas for a couple of minutes, then remove from the heat and
turn the grill off.
On each tortilla, arrange a pile of lettuce, tomato, avocado, and spring onions, and sprinkle with
salt and pepper.
Lay half of the chicken strips on top of each tortilla, fold the bottom of the tortilla up, over the
chicken, then fold in the sides of the tortilla, to form an envelope, and serve at once.
cheesy beef burger
serves 2
225g lean minced beef
}g low fat Cheddar cheese, grated
1 small spring onion, chopped
1½ tsp Worcestershire sauce
¼ tsp garlic powder
¼ tsp black pepper
½ tsp sea salt
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
Tex-Mex burger
serves 2
225g lean minced beef
1 tbsp barbecue sauce
½ strong onion, finely chopped
1½ tsp fresh salsa
½ tsp chilli powder
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
cheese and horseradish burger
serves 2
225g lean minced beef
70g low fat Cheddar cheese, grated
1 tbsp creamed horseradish sauce
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp sea salt
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
ranchero burgers
serves 2
185g lean minced beef
70g tinned kidney beans, drained and mashed
1 clove garlic, finely chopped
2 tbsp barbecue sauce
¼ tsp black pepper
¼ tsp sea salt
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
