Making breakfast on weekdays can sometimes be the hardest thing that I have to do. Because there is only so much a groggy mind can think in the morning, and clearly, decision making is a process that one doesn’t want to indulge in without having your first cup of tea or coffee.
And I have said that before I cannot have a cold breakfast of Muesli or Oats. I need my breakfast hot, filling and something that keeps me going till it is time for lunch. Which can sometimes be hard especially when you are abroad with no help or options of buying hot breakfast that doesn’t include Eggs, Bacon or Baked Beans?
So I do the decision making before I go to sleep. Which means when I wake up I already know what I will be making for breakfast. And having recently discovered Lebanese wraps I just can’t get enough of the way I can use them to make something delicious and happy.
The key with wraps is to make one basic thing like Grilled meat, Pattie or Vegetables and then jazzing it up with various toppings.
My favorite is this Grilled Chicken wrap that I make and then use it for 2 – 3 days with different types of vegetable fillings and sauces to ensure breakfast is never dull. Since the main ingredient is cooked overnight, the only thing left to do in the morning is just to assemble it all, pack it and carry it to work.
The recipe I am sharing is for the Grilled Chicken; you can obviously play around with the toppings and the sauces you like.
Recipe (Cooking time 30 minutes, assembly 10 minutes)
For the Chicken
2 Chicken Breasts thinly sliced
One large Onion finely sliced
1 tbsp Curd
One tsp Turmeric powder
One tsp Red chilli powder
One tsp fresh Ginger & Garlic paste (I never use bottled pastes)
Salt to taste
One tsp Olive Oil
Marinade the Chicken with the Curd, Turmeric Powder, Red Chilli Powder, Ginger, Garlic paste and salt for 15 minutes. You can add some hot peri sauce to this marinade if you want to make the Chicken spicier. Do not refrigerate.
In a pan heat the Oil and add the sliced Onion and saute till the Onion is translucent.
Now add the marinated Chicken, cover and cook on a medium flame, turning the chicken around, so it doesn’t burn.
Once the Chicken is cooked, increase the flame and let all the moisture evaporate. The chicken will start sticking to the pan and will start to caramelise with the Onions. Let it cook for 5 – 7 minutes till you are happy with how much you want it to be caramelised and then turn it off.
Let it cool and you can refrigerate the chicken for up to five days and use it as you go.
*You can use Paneer (Cottage Cheese), Haloumi, Lamb or Beef slices instead of Chicken.
Assembling the wrap:
One large Lebanese Wrap
a few pieces of the cooked Chicken
Thinly Sliced Purple Cabbage for a pop of colour
A mix of Salad leaves (I used a combination of Rocket & Baby Spinach leaves brought from the store)
Any spicy or sweet chilli sauce (I used Nandos hot peri sauce)
A little drizzle of Yogurt
Lay the wrap on a plate, add the Salad, Cabbage & Chicken
Pour the sauce and the yogurt, fold the wrap tightly and either toast it or eat it as is.
Tip: Another variation of the wrap is to make a Omlette and use it instead of the Chicken, which is what I sometimes make for the husband.