Sponsor Recipes: Mission Foods

Chargrilled Chicken, Sweet Potato & Avocado Wraps

See the recipes below for some of the delicious creations you can make with Mission Foods.

Chargrilled Chicken, Sweet Potato & Avocado Wraps

Serves: 2

Ingredients

Method

  • 1 small sweet potato, cut into 2cm chunks
  • 1 tbsp olive oil
  • 4 baby beetroot, peeled & cut into quarters
  • Freshly ground black pepper & salt flakes, to taste
  • 1 cup watercress or baby rocket leaves
  • 2 × Mission Low GI Wrap
  • 1 skinless chicken breast, chargrilled & sliced
  • ½ avocado, diced
  • 2 cubes marinated goat cheese
  • 1 spring onion, finely sliced
  1. Preheat oven to 180°C.
  2. Place prepared sweet potato in bowl with 2 tsp oil. Toss to coat, then scatter on baking-paper-lined oven tray. Repeat with beetroot using remaining oil, then place on tray with sweet potato. Season generously with freshly ground black pepper and salt flakes, then roast in oven for 30 mins or until vegetables are lightly golden and soft. Remove from oven and allow to cool slightly.
  3. To serve, arrange watercress or rocket leaves along centre of Mission Low GI Wrap. Top with sliced chicken and roasted vegetables.
  4. Finish with scatter of diced avocado, crumbled goat cheese and spring onion. Roll wrap and serve.

Mediterranean Roasted Vegetable & Chickpea Wrap

Serves: 2

Mediterranean Roasted Vegetable & Chickpea Wrap

Ingredients

Method

  • 2 × Mission Low GI Wraps

  • ¼ butternut pumpkin, peeled & cut into 2cm chunks
  • 1 zucchini, trimmed & cut into chunks
  • ½ red capsicum, deseeded & roughly chopped
  • 1 red onion, peeled & cut into wedges
  • 1 tbsp olive oil
  • 4 sprigs fresh thyme or ½ tsp dried thyme
  • Freshly ground black pepper & salt flakes, to taste

  • Yogurt Sauce
  • ½ cup natural yoghurt
  • ½ tsp ground cumin
  • 1 tsp honey
  • 1 cup baby spinach leaves
  • 6 cherry tomatoes, halved
  • 220g tin chickpeas, drained & rinsed
  • 2 tsp pepitas
  1. Preheat oven to 180°C.
  2. Place prepared vegetables in bowl and add oil. Toss to coat, then scatter vegetables on baking-paper-lined oven tray. Season generously with freshly ground black pepper and salt flakes and sprinkle with thyme leaves. Roast for 30 mins or until vegetables are lightly golden and soft. Remove from oven and allow to cool slightly.
  3. Meanwhile, to prepare yoghurt sauce, combine all ingredients and mix well. Cover and chill until ready to use.
  4. To serve, arrange spinach leaves along centre of Mission Low GI Wrap. Top with roasted vegetables and spoonful of yoghurt sauce. Finish with scatter of cherry tomatoes, chickpeas and pepitas. Roll wrap and serve.

Smoked Salmon, Egg & Avocado Wrap

Serves: 2

Smoked Salmon, Egg & Avocado Wrap

Ingredients

Method

  • 6 baby cos lettuce leaves
  • 2 × Mission Low GI Wraps
  • 6 slices smoked salmon
  • 2 hard-boiled eggs, peeled & cut into quarters
  • ½ Lebanese cucumber, sliced lengthwise
  • ¼ small red onion, cut into thin slivers
  • ½ avocado, sliced
  • 2 tsp Dijonnaise
  • 2 sprigs dill and/or sprinkle micro herbs
  1. To assemble, arrange cos lettuce leaves along the centre of Mission Low GI Wrap. Top with slices of smoked salmon, wedges of egg, slices of cucumber, red onion and avocado.
  2. Finish with drizzle of Dijonnaise sauce and sprinkle of fresh dill and a few micro herbs. Roll wrap and serve.


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