FLOWER POT KITCHEN: PALEO AVOCADO SPICY CHICKEN BURRITO

6 Mar 2016

PALEO AVOCADO SPICY CHICKEN BURRITO

Fantastic wrap full of fabulous goodness, the wrap itself is made with eggs and flaxseed so a great start there and then I love to stuff mine with lots of spinach and watercress along with avocado, peppers, raw chilli tomato salsa and in this case spicy chicken, a pleasure to eat. I make a couple at a time and have my paleo fridge all loaded with lots of ready to go ingredients, so this is a really quick and speedy meal to make or take when you need to eat on the go.

Paleo Fridge

Two or three times a week I will fill some glass tubs of sliced peppers, onions, spring onions, chillies, avocado guacamole, cooked chicken, sliced beef, cooked asparagus or any left over cooked vegetables and I have growing in the garden kale, spinach, land cress, beetroots, carrots etc. This I find allows me to make speedy suppers when needed and these wraps are great for stuffing.

Prep time 5 minutes if you have a Paleo Fridge

Ingredients

(makes 2)

Filling

1 avocado diced

1/2 lime juiced

1 red pepper 1/2 sliced 1/2 diced

1 red chilli diced

2 handfuls spinach

2 handfuls watercress

200g cooked chicken fajitas

1 lrg tomato diced

2 spring onions diced

2 tbsp coriander torn

1/2 tsp fresh grated turmeric

Flaxseed Wraps

2 eggs

2 egg whites

4 tbsp flaxseed

1/2 cup water

To make the wraps, pre heat a non stick frying pan to a medium hot, spray with coconut oil, place all the wrap ingredients in a bowl and whisk to combine. Pour half the mix into you pan and gently swirl to cover the base equally, leave to cook, don't touch!, when you see air bubbles and the wrap is not runny liquid anymore pop under the grill to finish cooking for approx 30 - 60 seconds, leave to rest in the pan for a couple of minutes and then loosen off and place on a plate while you repeat this again with the remainder of the batter.

Tomato Salsa

In a bowl mix the diced tomato and half the diced peppers, one of the spring onions, the coriander and half the lime juice, season with salt and pepper.

Avocado

Mash the avocado and mix with the remaining half of the red pepper, the spring onion, the lime juice, chilli and turmeric, season with salt and pepper.

Now just load your wraps as you like with the chicken, watercress, spinach, peppers, tomato salsa and avocado guacamole, wrap up and enjoy.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.