Ok, so the weather has been pretty unpredictable, ok it’s been absolute pants and summer ain’t been showing it’s face around here enough, but it’s still hot (ok, muggy) and we have flys and ants taking over our house, so it got me thinking about picnic food, and bits of this and bits of that – all thrown together, food designed to mesh quite happily together. So this is the result of what I found in my cupboard one unpredictable wet summers day, when a picnic was made in the backyard just as a glimpse of sun broke through.
|ALSO TRY: Lemon juice and ground peppercorns make a great rub on roast chicken|
|QUICK IDEA: If you don’t have tortillas, just roll one asparagus spear and spread the chicken mix in a slice of fresh sandwich bread, and bake in the oven for a twist on asparagus rolls.|
Lemon Pepper picnic tortillas
What you need:
Bunch of asparagus (4 per tortilla approx)
1 Tbsp olive oil
1 x lemon
2 tbsp butter
1 x onion (chopped finely)
2 tbsp flour
1 1/2 cups of milk
1/2 Leftover roast chicken (ripped apart and chopped roughly)
4 x tortillas
How to make:
On a medium heat, add butter to a frypan, fry onion until soft, add flour to make a paste then add milk slowly, allowing to thicken. Add leftover chicken to heat through. Squeeze half the lemon and cracked peppercorns.
Chop hard stalks off asparagus. Lay on a baking dish, drizzle olive oil, squeeze half the lemon and cracked peppercorns. Grill both sides. Remove from oven.
Set oven to bake 200 C. Bake tortillas for 3 mins, lay on a plate and spread chicken sauce mix down the middle. Add asparagus. Fold the bottom up then fold each side of the tortilla inwards and tie with a piece of string.