Recipes
Ingredients (Serves 10)
3 BFree Sweet Potato Wraps
3 capsicums, sliced
1 large zucchini, cubed
200g frozen spinach, defrosted
1 tin tomatoes
2 garlic cloves, crushed
1 onion, chopped
Basil. to taste
Olive oil
Salt & pepper to season
120g vegetarian Mozzarella
White Sauce:
250ml crème fraiche
200g grated Parmesan
Black pepper, to season
Method
Preheat oven to 180 degrees°C
In a pan, heat some olive oil and saute' garlic and onion for 5 minutes, until soft.
Add capsicum, zucchini and cook for a further 5 mins.
Add spinach, basil and tin of tomatoes and season. Set aside.
To make the white sauce, mix crème fraiche and Parmesan in a bowl and add some black pepper.
Cover the base of an oven proof dish with a third of the vegetable mixture, then layer up with Sweet Potato Wraps & sauce. Repeat the layers until you have used 3 wraps.
Top with white sauce and some mozzarella, then bake in a preheated oven for 30 minutes. Enjoy!
Ingredients (Makes 1 wrap)
1 BFree Sweet Potato Wrap
1 Breast of Chicken
1 slice (thumb size) of Feta Cheese
½ Avocado
Handful of Spinach
1 tsp of Sunflower Seeds
¼ chopped Red Onion
1 Tablespoon Mayonnaise (for Citrus Mayo)
1 tsp of Lemon and 1 tsp of grated rind of lemon (for Citrus Mayo)
Method
Grill Chicken Breast on a flat grill for 25 minutes until cooked through.
Meanwhile, to make the Citrus Mayo, spoon 1-2 Tablespoon of mayonnaise into a bowl and mix in 1 teaspoon of lemon juice along with a 1.2 teaspoon of grated rind of the lemon.
Spread the Citrus mayo on the base of the wrap and add handful of spinach.
Once chicken is cooked, slice and place on top of spinach.
Add cubed feta cheese, avocado, red onion and sunflower seeds.
Wrap and roll and enjoy your BFree wrap!
