Spicy Samphire and Chicken wraps

These wraps and succulent and spicy. The whole dish is made in a single frying pan so it would be good in a campervan or basic kitchen.  Serves two people with moderate appetites.

Wraps - I didn't weigh the flour or measure the water, I just took about about a cup of my new flour mix (1/3 each urid lentil, buckwheat and brown rice flours) and added water until I got a firm but not dry dough.  I rolled out six circles about the size of my frying pan - simply patting out with hands would have done but it is easier to get a thin wrap using a rolling pin.  I cooked these on both sides in a dry pan on a medium heat until they had little brown patches.  Keep them warm and soft in a clean tea towel until needed.

Chicken

I chicken breast, cut into six strips.  Marinade this for half an hour if possible before cooking.

Marinade

1 tsp gf soy sauce

2 tbsp  tomato and garlic pasta sauce (or 1 tbsp tomato paste and a tsp of oil if not available).

2 fat cloves garlic, crushed and chopped

fresh ginger, chopped finely - about a cubic cm

1 small chili, finely chopped

Cook the chicken strips on a medium heat in a little oil until browning and cooked through.  Be careful as the moisture in the marinade will mean the fat spits - I wear a long sleeved catering jacket when frying.  My pan was small so I had to do these in two batches.  Set aside on a covered plate to keep warm.

Wash and dry the samphire.  Cook this in the same pan, using all the left over marinade ingredients to coat the samphire.  

Place chicken and samphire on a wrap, roll and enjoy.  You could also add yogurt, mayonnaise, sour cream or avocado to add a creamy texture and moderate the spiciness.

Flexible gluten free flatbreads/wraps

These wraps are soft enough to fold around fillings and make ahead for a packed lunch. This quantity makes four seven inch wraps.

Ingredients

Tapioca gel – 100ml water and 5g of tapioca flour.  Mix tapioca into cold water and cook until a clear gel, stirring continuously

120g gf flour (40% urid, 40% tapioca, 20% cornmeal)

2 tsp oil

Mix flour into cooled tapioca gel and oil.  Knead until soft and smooth.  Wrap and leave to absorb water for ten minutes (you can use dough immediately but it is easier to handle if left to sit at room temperature).

Roll into circles that fit onto your griddle/pan. Use a floured board.

Heat pan – medium temperature.  Place flatbread on pan and leave to cook for a couple of minutes – it should form little air bubbles.  Turn over and cook second side.  You may want to press the edges down if they look like they are not cooking- just use a fish slice or equivalent.

Wrap in a clean tea towel to keep warm as you cook the rest.