For 14sp you get two lovely wraps which feel really substantial on your plate. Even my OH, who usually likes extra carbs with his meal, was raving about this recipe. There are so many delicious flavours bursting onto your taste buds so it’s thoroughly satisfying!

Ingredients

Serves 2 = 14pp each

For the wrap = 3sp per wrap, 7sp for 2
130g plain flour (this should make you four medium sized wraps)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
Pinch of garlic powder, paprika and salt
water, to bind

For the chicken = 2sp each
200g leftover chicken breast (100g per person, 50g in each wrap), shredded
2 tsp Ras El Hanout spice mix
1 lemon, quartered

Butternut Squash Falafels (see previous recipe here) 2 falafels per person (1 falafel in each wrap) = 2sp

Extras
Fresh coriander
Mixed Salad (I used rocket leaves, sliced red onion and sliced orange peppers)
Houmous (I used Aldi’s low fat lemon and coriander houmous with is 4sp for a mini tub/2sp per person). If you use a different variety, adjust for the points)
Tablespoon Greek Yoghurt with a tsp of Harissa paste swirled in (1sp)

If you wanted to bulk up this meal even more you could add a full side salad and some cous cous or even some roasted harissa butternut squash chips, but I don’t think it’s necessary, the wrap is really filling as it is.

Method
To make your wrap, pop all your ingredients into a large bowl, mix and then, adding a few drops of water at a time, bind the mixture together until you have a firm dough. Knead a little until smooth and then separate into four evenly sized balls. Dust you work surface with flour and using a rolling pin, roll out each ball into a thin wrap (the thinner the better so it stays nice and pliable). Pop into a dry, hot frying pan for around 2 minutes on each side (or until the side starts to brown a little). Once cooked, pop onto a plate and move onto the next. I make these separately and them give them a minute in the microwave before I construct my wraps just to simplify things.

Next pop your chicken, Ras el Hanout and lemon in a frying pan and fry until piping hot.

Warm up your falafels in the microwave for 30 seconds if you like them hot.

You are now ready to assemble your wrap. You can either display the ingredients in a ‘tear and share’ style and let other people wrap as they please or you can construct the wrap for them but either way I build it as follows: Wrap on the bottom, top with ¼ of the small tub of houmous, then salad leaves, squeeze of lemon, then the chicken, then falafel, then yoghurt with harissa and even a drizzle of mint if you fancy. Wrap together, secure with a cocktail stick and slice in half if you fancy.

Enjoy!

The post Fragrant Moroccan Wrap with Chicken and Falafel! – just 14sp for 2 wraps! first appeared on Slimming Kitchen Secrets.

Ingredient

Makes 16 falafels

0sp on BLUE

500g butternut squash, peeled, deseeded and roughly cubed
4 or 5 cloves of garlic, unpeeled and crushed with the flat part of a knife
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon curry powder
Pinch of cayenne pepper
Pinch of ground cinnamon
400g tin of chickpeas in water, drained
1 small bunch coriander, finely chopped

And another…
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder

Method
Preheat the oven to 200c. Pop the butternut squash in a baking tray. Spray with low calorie cooking spray and sprinkle the garlic powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over the butternut squash. Add the bashed garlic cloves and toss everything to evenly coat with the spices. Pop in the oven for 30-40 minutes until soft and beginning to colour.

Whilst your butternut squash is in the oven pop the chickpeas, fresh coriander and the additional cumin, coriander and garlic powder into a food processor. Blend for several minutes until well combined and pop in a bowl to one side.

Once the butternut squash is cooked, squeeze the garlic cloves out their skin and into a food processor and then add the butternut squash and blast in the food processor until blended but still a bit chunky. Mix the butternut squash with the chickpea mix and combine well.

Line your baking tray with some baking paper and then take 1 tbsp dollops of the mixture at a time and shape into rounds in your hands. Flatten the balls slightly when on the tray.

Pop in the fridge for 20-30 minutes (or until you need them). Spray with 1kal and pop in the oven for 30-40 minutes until they are nicely set and brown on top.

Serve with a nice mint yoghurt (fat free natural yoghurt, grated cucumber and a touch of mint sauce and lemon mixed), a little harissa swirled yoghurt (literally yoghurt with a touch of harissa dropped in the middle and swirled in, some low fat houmous and a nice green salad. Serve ‘sharing’ style with a few wedges of lemon.

Enjoy!

The post Butternut Squash Falafel first appeared on Slimming Kitchen Secrets.