Mexican chicken wraps

Unless you've been living under a rock for the last two weeks or so you must have heard about Euro 2012. Yes, it's a food blog, yet I'm writing about football. Hey, it starts with an F as well! I was never a massive fan of football. No, scratch that, I was never a fan of football. I just found it incredibly boring: 20 men chasing after a ball? Gimme a break!

So imagine my surprise when I really got into watching nearly all the matches this year! Never say never I guess! Not only am I able to spot offside (not a word you usually see on food blogs, eh?) but I also shout at the TV screen and jump up and down on the sofa. Goodness me. Am I turning into a football maniac?

But back to the point. Cheering your chosen team (now that Poland are out of the picture I'm rooting for Spain - can't help it, one of the players is cute) requires energy, right? Of course you can settle for crisps, chips or other fast food, but here's where my recipe comes in. Tasty, easy, satisfying and quick to make. You can throw it together before the kick off. So let Gary Lineker analyse the team's history and plan of attack and make these delicious wraps.

To make enough for two people you'll need:

2 small chicken breasts, cut in half lengthwise
1 small can of re-fried beans
4-5 flour tortillas
a handful of cherry tomatoes
bunch of coriander
salad leaf mix or lamb's lettuce
avocado
lime
salt, pepper, chilli flakes/chilli powder, to season
sour cream

tortilla chips, to serve

Start off by placing chicken into a small pot filled with water. Add a bit of salt, bring up to a boil and simmer for 15-20 minutes until the chicken is cooked through. Once it's done, transfer onto a chopping board and shred with two forks.

While the chicken is cooking slice the avocado and tomatoes, chop coriander and get the re-fried beans ready.

While the shredded chicken is cooling, warm the tortillas (one by one) in a big frying pan. You can brush the pan with a tiny bit of oil - the tortillas take about 1 minute on each side - watch them closely so they don't burn!

Now, assemble your wraps.

Spread a tablespoon of refried beans on the tortilla and add a handful of shredded chicken.

Season with salt, pepper and chilli flakes, sprinkle some coriander on top and add a handful of lamb's lettuce, slices of avocado and a tablespoon of sour cream.

Admire a piece of beauty you created. Finish off with a squeeze of lime and wrap.

Serve with tortilla chips.

See, it's handy (pun intended, har har) - you've got one hand left to wave in the air or do a bit of a face palm if the ref fails to notice an obvious foul!

 
Enjoy!

Simple lunch: bagels

Saturday lunch dillemma? Forget soggy sandwiches, cheese toasties and pasties. I've got something better. Promise. It has carbs. But is has veggies too! And not just any veggies, but two which were meant to be together. Paired together, they sing. They complete each other. You get the idea. Mr Avocado and Mrs Tomato. Wait, did I just do that? Started calling veg Mr and Mrs? End of silliness.

Show me an avocado and I'll start drooling. Shopping for one is a lot of fun. Very tactile operation. It needs to be perfectly ripe. Slightly soft but not mushy. Of course you can buy an unripe, rock hard one, wrap it in a piece of newspaper and wait for a few days. Yes, technically you can. Unless you are an impatient avocado lover like yours truly. That person gently touching and feeling up every single avocado pear in the box at the supermarket, entirely focused on choosing the nicest, ripest one, oblivious to people's stares? Yup, that's me. Pervert. (by the way, if you're the same please let me know - we can start a club or something :)

Anyway, once you get your paws on a perfectly ripe avocado you're a winner. Now get yourself a nice bagel, slice it in half and toast it. Slice the avocado. Slice a tomato. Slather some cream cheese on top of the bagel, top with tomato and avocado slices, sprinkle with salt, pepper and drizzle some olive oil on top. And that's it. You're in heaven.