Here is a simple idea of how I use my Herb Chapatis as a wrap for dinner. If you are a vegetarian, replace venison with cooked beluga lentils or black beans.
Sweet Pea and Venison Herb Wraps
Replace meat with cooked black beans or beluga lentils
Equipment
- Pressure Cooker, optional
Ingredients
- 6 cooked herb chapatis - link to the recipe is in the Notes below
- 200 g venison, cooked for 30 minutes in a pressure cooker till soft with 1 tsp ghee and 1/2 tsp salt - or cooked beluga lentils or black beans for a vegetarian option
- 1 cup cooked green peas
- ghee, for frying
Instructions
- If the meat has a lot of liquid, thicken with 2 tbsp flour:First, whisk it with a splash of water in a ramekin.Then, add it to the simmering meat and its juices. Cook stirring for a couple of minutes, till the liquid thickens.
- Shred the meat with a fork.
- Mix the meat and the peas.
- Divide the mixture between 6 chapatis and roll into a tube or fold into a parcel.
- Preheat a cast iron pan, melt a little ghee and spread it over the surface.
- Either fry the wraps on each side for about 2 minutes on low-medium heat, or roll them without frying but make sure to grease the wraps with a little ghee.
- Serve with your favourite chutney, creme fraiche or my Sweet Pasnip Mash (see notes).