Feta, Spinach, and Corn Wraps

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I’ve never made any secret about the fact that my favourite restaurant in the whole wide world is Wahaca. I love their Mexican street food so much that I bought their founder’s book, and it’s amazing! Every recipe made my mouth water, and the way it’s put together is nothing short of beautiful.

I’m also facing the conclusion of my second week of fat club, and wondered if I could adapt something to fit in with the Slimming World ethos, without skimping on flavour.

This recipe started life as Thomasina Miers’ Summery Spinach and Feta Tacos, and the filling remains pretty true to her recipe. All I’ve really changed is the cooking and serving methods (and of course the name, ever so slightly!).

The feta and fresh mint in this recipe did make it as Summery as the original title implies, and I found it delightfully tasty! Served up with some paprika & garlic sweet potato wedges, two of these wraps were enough to fill me up, and totalled 13 syns (that’s Slimming World’s points system, and I’m allowed up to 15 a day). See the Tidy tweaks section for ways to bring that down even further!


Ingredients

1 onion, finely diced

1 tsp ground cumin

2 jalapeno chillies, finely chopped (leave the seeds in)

2 tsp fresh thyme leaves

1 large yellow pepper

325g can of sweetcorn (drained)

2 garlic cloves, finely chopped

400g can of chopped tomatoes (drain the really runny juice)

200g Spinach, wilted

small bunch of tarragon leaves, chopped

small handful of mint leaves, chopped

juice of 1/2 a lime

90g Feta cheese, cut into small cubes

4 corn tortilla wraps

This made four small wraps, and fed two of us quite comfortably with the sweet potato wedges mentioned above. There was some filling left over.


Method

1. Spray a wok or large frying pan with some low-calorie cooking oil (such as Frylight).

2. Once the oil is bubbling, throw in the onion, cumin, chillies, pepper, thyme, and sweet corn.

3. Keep frying it, stirring, for 10 minutes or so. Let the corn colour a bit, but make sure nothing catches, or the mixture will become bitter.

4. Chuck in the garlic, stir it through, and let that cook for another couple of minutes.

5. Make sure the spinach isn’t too wet – squeeze out any excess moisture first if you’re worried. Then, stir it in to the mixture along with the tomatoes (although I’ve said above to drain the runny juice, the thicker stuff is fine).

6. Warm the tortillas through to make them more pliable – you can either do this by individually dry frying briefly in a frying pan (just a minute or two per side) or chuck them in the microwave for 30-60 seconds or so.

7. Add the tarragon, mint, lime juice, and feta, to the tomato & sweetcorn mixture, and stir through for a few minutes. I’d recommend adding a bit of salt (not too much, as the feta will be quite salty) and a good dose of freshly ground pepper – it goes soooooo well with the feta!

8. Spoon the mixture into the tortillas, wrap them up, garnish with some fresh coriander, and serve!

Tidy!


Tidy Savings

The results are in, and the final positions are the same as last week, but under different circumstances!

It was close between ASDA and Tesco again, with ASDA just pipping it at £10.16 vs £10.24.

Sainsbury’s take third, but only because Morrisons are disqualified on the grounds of availability (or lack thereof). So, in a strange twist of fate, Sainsburys’ £11.55 beats Morrisons’ £11.09.


Tidy Tweaks

So as I mentioned, I’ve already tweaked this ever so slightly from the Wahaca cook book. I was quite surprised by the mintiness of it. Maybe this is because the unit of measurement described as “a small handful” doesn’t make any sense whatsoever – it’s either a handful or not. Or was I to find a small-handed person to assist? Anyway, the surprise was a pleasant one. The clue really was in the name, but I was delightfully amazed and amused to encounter such summery flavours on a wet and windy Thursday evening in January. The end result was that, despite being perfectly filling, this was light and very enjoyable!

My original plan had been to make Burritos, but the wraps were just too small to be able to make them big enough. To achieve that I’d have made the filling as above, spooned into larger tortillas, folded them into rectangular parcels, and toasted them in a frying pan with a skoosh of frylight. I am determined to try this out some time.

Fat fighters can lower the naughtiness from this by switching to a different wrap (Weightwatchers ones, perhaps) or just ditching them altogether. I ate the leftover filling on its own, and it was tasty enough to be served up just as it is. It would be a supper tasty topping to a crisp salad. That said, two of these were still within my allowance for the day, having used the Feta as a Healthy Extra A Choice (Slimming World Members will know what that means).

At the other end of the scale, it would also be a grand veggie topping for some nachos, served with some Lemon Wedges, too.

Did I say veggie? Well look at that! No meat! Most feta cheese is suitable for vegetarians (though you may want to double check the packaging!) If you’d rather some meat, though, just chuck in some chunks of whatever meat you prefer 🙂

You could also boost the amount of protein in here by swapping out the corn for some form of beans, or keep the corn in and just add the beans as well!


Acknowledgements

All credit for this one has to go to Thomasina Miers, and her Summer Spinach and Feta Tacos recipe in Wahaca Mexcian Food at Home.

 

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