Ingredients 1 pack of El Sabor Big Wraps Tomato 1 Avocado Smoked Sea Salt or regular or garlic salt Freshly Ground Black Pepper Cooked Couscous – cook in stock Cherry Tomatoes quartered Red Pepper diced Black Olives sliced Spring Onion chopped Pine Nuts toasted Fresh Basil Leaves Balsamic Glaze Method For the couscous I like to pre-make some beforehand so that it’s cooled and I’ll have extra in the fridge to whip this up quickly. I measure out 50 grams of dry couscous into a large shallow bowl, bring 100ml of water and 1/4 of a Herb Stock Cube to the boil, make sure the cube is dissolved. Pour this over the couscous, stir, then quickly cover with cling film and let sit for 5'. Uncover then fluff up with a fork. Transfer to a bowl and leave to cool, make sure you fluff it now and again so it doesn’t clump together. This will make enough for about 3 wraps. Toss together the tomatoes, olives, peppers, spring onion and toasted pine nuts in a small bowl. Heat a wrap gently just so it is more pliable. Mash half a large avocado with a pinch of smoked sea salt or alternative as mentioned and some black pepper. Spread the avocado mash down the centre of the wrap then top with the cooked couscous, about 2 - 3 tablespoons then spoon the veg mixture down the side: Then fold the ends over then roll up tightly, making sure it all stays inside! Now place on a very hot grill pan and gently press down until grilled on both sides. Remove, slice on the diagonal with a serrated knife and serve with a balsamic glaze. Source: https://www.elsabor.gr/
Ingredients 225 gr. baby portabella mushrooms thickly sliced 1 large red bell pepper sliced 1 large yellow pepper sliced 1 large onion sliced 2 cloves garlic minced salt and pepper 1-2 TB olive oil cheddar cheese whole wheat wraps Method Preheat oven to 200 °C. In a large bowl, toss mushroom, peppers, onions and garlic with olive oil, salt and pepper. Spread on baking sheet and place in oven. Bake for approximately 20' or until vegetables are softening and starting to brown. Place 2 thin slices of cheddar cheese in center of wrap. Spoon roasted vegetables in center of wrap and on the cheese. Tuck both sides in and roll wrap like a big cigar. Cut in the center. Serve with fruit for a light and healthy lunch or dinner! Source: https://www.elsabor.gr/
Ingredients 2 packages 225 gr. Cream Cheese Softened 1 package (1 Oz. Size) Dry Ranch Dressing Mix 1/2 teaspoon Black Pepper 5 whole Burrito-sized Flour Tortillas 1 whole Red Bell Pepper Seeded And Diced Finely 1 whole Green Bell Pepper Seeded And Diced Finely 5 whole Green Onions Sliced Thin Method In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla. Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours. Before serving, slice into 1,2 - 2 cm slices and serve on a platter. Source: https://www.elsabor.gr/
Ingredients 2 large, skinless chicken breasts ½ tsp smoked hot paprika 1 garlic clove crushed Grated zest and juice of 1 lemon 1 tbsp olive oil El Sabor Original Wraps 142ml pot soured cream to serve Mixed dressed salad to serve For the sauce 280 gr. jar roasted red peppers in oil 1 small onion thinly sliced 75 gr. piece chorizo skinned and diced Method Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil. Season, toss together and marinate for at least 30' or up to 180'. Meanwhile, make the sauce. Drain and roughly chop the peppers, reserving 2 tablespoons oil. Heat the reserved oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5', until softened. Add the peppers, chorizo and a splash of water. Cover and simmer over a gentle heat for 5', until the sauce is thickened. Season to taste. Cover and keep warm. Preheat the grill to medium-high. Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching). Grill for about 5' each side, until the chicken is cooked through. Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad. Source: https://www.elsabor.gr/
Ingerdients For the Recipe 500 gr. perch fillet 8 El Sabor Wraps 1 1/2 cup lettuce cut in thick slices 1/2 cup broiled corn 1/4 cup fresh parsley, cut in thick slices For the marinade 2 tbspns olive oil 2 tbspns lime juice 1/4 teaspns sea salt freshly grated pepper For the Sauce 1/2 cup Greek Yoghurt 2 tbspns mayo 1 teaspn chili Sauce (Picante by El Sabor) For Serving Lime Slices Method Stir with a fork the olive oil, lime, salt and pepper in a small bowl. Lie the fish fillet within the bowl and let it marinate for approximately 20'. Take out the fish fillet from the marinade and sear it in a high-temperature pre-heated pan with coated surface for approximatley 3' from each side. After searing transfer the fish to another plate and let it rest for another 5'. Stir the yoghurt, mayoand chili sauce in a small bowl. Heat the wraps from each side for approximately 30". Break down the fish fillet with a fork. Add a tbspn of sauce on each wrap, then, lie the fish onto it, afterwards the lettuce, corn and parsley and serve with lime slices. Tip You may use fish fillet leftovers (broiled or seared) from the day before. Source: http://www.mirsini.gr/
Ingredients 1000 gr. minced beef 100 gr. crushed El Sabor nacho chips 2 medium sized onions pureed in a blender or food processor salt & pepper 8 burger buns lettuce leaves sliced tomato sour cream El Sabor Mild salsa dip Method Mix minced beef, the nachos, the onion, salt and pepper in a bowl by hand. Roll the mix to 8 round shaped big burgers. Heat a large nonstick skillet. Fry the burgers for 10' on each side. Cut each burger bun into two slices and spread the one slice with El Sabor Mild salsa dip. Then put the lettuce leaves, the sliced tomatoes and the burgers and 1 tablespoon of sour cream. Cover it with the remaining burger bun slice and serve it. Source: https://www.elsabor.gr/
Ingredients 1 18 cm whole-wheat El Sabor Wrap 1/4 cup sliced mushrooms 1/4 teaspoon black pepper 2 cups fresh spinach 1 large egg plus 1 egg white lightly whisked 2 tablespoons crumbled low-fat feta cheese 1 tablespoon sun-dried tomatoes chopped. Method Place the tortilla on a microwave-safe plate and heat on high for one minute. Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes. Stir in the spinach and sauté for another one to two minutes, or until wilted. Add the eggs and cook, stirring often until they are set, about 2'. Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun-dried tomatoes. To wrap, fold up one end, then both sides. Serve immediately or wrap in foil and take to go. Source: https://www.elsabor.gr/
Ingredients olive oil cooking spray 4 flour tortillas 2 rashers bacon, rind removed, fat trimmed, finely chopped 3 green onions, chopped 1 small red chilli, finely chopped 400 gr. button mushrooms, sliced 4 eggs sea-salt and freshly ground black pepper, to season 30 gr. reduced fat cheese, finely grated 2 tablespoons light sour cream 1 small ripe avocado, mashed Method Preheat oven 180 °C fan forced. Heat a medium-size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1 - 2' each side or until light golden. Remove to a large flat tray in a single layer. Add the bacon to the hot pan and cook, stirring often for 3' or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4 - 5' or until mushrooms are tender. Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2 - 3' or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese. Place the tray into the oven and heat tortillas for 3 - 5' or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado. Source: https://www.elsabor.gr/
Ingredients 1 large egg ¼ cup whole milk 1 tablespoon pure vanilla extract ¼ cup sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 El Sabor Wraps Original 20 cm Method In a shallow dish, whisk together the egg, milk and vanilla. In another shallow dish, mix together the sugar and cinnamon. Heat a double-burner griddle over medium heat, about 3'. Add the butter, swirling or brushing to coat. Dip each wrap in the egg mixture, on both sides, until well-coated. Shake off the excess. Place on hot griddle. Fry the wraps about 2' on each side, until puffed and golden-brown. Dredge in cinnamon sugar, fold in half and again in half, and serve. Source: https://www.elsabor.gr/
Ingredients 70 - 170 gr. cans chunk light tuna drained, 1/3 cup low-fat mayonnaise 1 tablespoon hot sauce such as Sriracha 1 scallion chopped 2 cups cooked brown rice cooled 2 tablespoons rice vinegar 4 25 cm whole-grain wraps 3 cups watercress leaves 1 ripe avocado cut into 16 slices 1 small carrot cut into matchsticks Reduced-sodium soy sauce for dipping (optional) Method Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl. Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired. Source: https://www.elsabor.gr/