To celebrate the World Cup (it's on right now, have you heard?!),Warburtons is currentlyrunning a reallyfun foodie challenge called'Cook Off before Kick Off'. I was delighted to be one of the bloggersselectedto takepart, and in today's post I'll be sharing the recipe that I created for it.
There are six bloggerscreatingrecipes for thechallenge, we've each been assigned a countryand sent a special ingredients pack with which to create a snack recipe. I was assigned Greece to theme my snack on, and I couldn't wait to receive my pack and see what was in it. When it arrived, I wasn't disappointed! There was a whole host of Warburtons goodies and a great selection of ingredients inspired by Greek cuisine for me to work with too. I couldn't wait to get started!
The pack contained the following:a loaf of Toastie white bread, hot dog rolls, muffins, pitta breads, wraps, sandwich thins and pancakes, all by Warburtons, plus my Greek ingredients of lamb mince, aubergine, green peppers, feta cheese, halloumi cheese, greek yoghurt, rice, olives and houmous. After a bit of thought, I picked out the wraps, houmous, lamb, green peppers, feta cheese and olives for my recipe. The recipe brief was to come up with amatch daysnack to be eaten at half time. I tried to keep it fairly quick and simple, to maximise football-watching time!
Greek Lamb and Feta Spirals
Ingredients (makes 36 spirals):
- 1 tsp olive oil
- 1 onion
- 1 green pepper
- 2 cloves garlic
- 400g lamb mince
- 2 tsp cumin
- 1 tsp oregano
- 1packWarburtons easy roll wraps
- 200g houmous
- 100g feta cheese
Method:
Peel and finely chop the onion, deseed and finely chop the pepper. Heat the oil in a large pan. Fry the onion and pepper together until softened and starting to brown.
Add the garlic, lamb, cumin and oregano to the pan, and fry until the lamb is brown and cooked through, breaking it up with a wooden spoon as it cooks. Once cooked, season to taste thenturn off the heat and leave to cool.
Once the mince has cooled,gather the remaining ingredients togetherready to assemble the spirals.
To assemble, spreadhoumous generously over a wrap. Top with the cooked lamb mince mixture, then crumble over thefeta cheese. Roll the wrap up as tightly as you can. Press the edges to seal, spreading with a little more houmous for 'glue' as necessary. Cut the rolled up wrap into six equal pieces. Repeat with the remaining wraps.
Secure the wraps with co*cktail sticks if necessary, or for some added fun, use mini flags! I made the Greek flags myself - see instructions and a free printoutat the bottom of this post. Serve up with a bowl of olives on the side.
To varytherecipe:try substituting the pepper with aubergine, or adding extras such aschopped tomatoes, chopped olivesor pine nutstoyourwrap. The filling would also be delicious stuffed into apitta bread.
After I had made the spirals, we had to test them out of course, so we took them to the park to sustain us afterour ownkick about with a football. None of us quite have David Beckham's talent with a ball, but we had fun! The spirals were enjoyed by all (I madesome up without feta cheese for the dairy free Mr Amazing),and evenSmall Baby had a couple!
This recipe was especially easy to assemble because of the shape of the Warburtons easy roll wraps. They are rectangular, so there were no wasted 'ends' once the wrap was rolled up - I was able to spread the filling right to the edges so every part of the wrap was filled. They are slightly thicker than standard tortilla wraps too, and lovely and soft, so they made perfect rolls-ups without any risk of tearing or falling apart. Everyone agreed that they were very tasty, and I've already had a request to buy them again!
Have you got any fun snack ideas or recipes? Warburtons are looking for your ideas too! You can enter the 'Cook Off before Kick Off' competitionover on their Facebook page, where there are some great prizes up for grabs!
Disclaimer; This post is a part of the 'Cook Off before Kick Off' campaign with Warburtons and Foodies100. I received the ingredients above free of chargein order to develop this recipe, and was compensated for my time,however all opinions expressed in this post are my own.
As promised, here's a quick tutorial to make the flags:I printed offpairs of flag designs (see downloadable document below), cutting them out and folding each one over a co*cktail stick, beforeglueing the two halves together with a dab of pritstick. If you'd like to make your own, click on the link below to download a sheet of Greek flags to decorate your own Greek themed snacks!
Click here for the PDF: Greek flags
Grace
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Greek Lamb and Feta Spirals
Greek Lamb and Feta Spirals Recipe with Warburtons Wraps.
Prep Time10 minutes mins
Cook Time15 minutes mins
Assembling10 minutes mins
Total Time25 minutes mins
Course: dinner, Lunch, Main Course
Cuisine: Greek
Servings: 36 spirals
Author: Grace Hall
Ingredients
- 1 tsp olive oil
- 1 onion
- 1 green pepper
- 2 cloves garlic
- 400 g lamb mince
- 2 tsp cumin
- 1 tsp oregano
- 1 packWarburtons easy roll wraps
- 200 g houmous
- 100 g feta cheese
Instructions
Peel and finely chop the onion, deseed and finely chop the pepper. Heat the oil in a large pan. Fry the onion and pepper together until softened and starting to brown.
Add the garlic, lamb, cumin and oregano to the pan, and fry until the lamb is brown and cooked through, breaking it up with a wooden spoon as it cooks. Once cooked, season to taste thenturn off the heat and leave to cool.
Once the mince has cooled,gather the remaining ingredients togetherready to assemble the spirals.
To assemble, spreadhoumous generously over a wrap. Top with the cooked lamb mince mixture, then crumble over thefeta cheese. Roll the wrap up as tightly as you can. Press the edges to seal, spreading with a little more houmous for 'glue' as necessary. Cut the rolled up wrap into six equal pieces. Repeat with the remaining wraps.
Secure the wraps with co*cktail sticks if necessary, or for some added fun, use mini flags!
Notes
To varytherecipe:try substituting the pepper with aubergine, or adding extras such aschopped tomatoes, chopped olivesor pine nutstoyourwrap. The filling would also be delicious stuffed into apitta bread.
