Wrap meals often remind me of Mexico food, but I would prefer having the wrap with an Asian flavor closer to my palate at times, if I were to make one at home. For this reason, I chose to make my wrap in my Asian inspired recipe. Yes, with curry, pork… Already having my dry curry pork recipe which cooked to more an Indian cuisine (See recipe here), the curry pork cooking has now been simplified, for the wrap creation. Call it Asian-fusion recipe here, it’s mixed to a western flavor, instead.:)
More importantly, to fit this wrap meal into my current diet plan, I used a 6-grain wrap, the latest addition to the wrap range of Mission Foods Singapore. This superfood combination of sunflower seeds, pumpkin seeds, oats, rye, linseeds and wholemeal brans in the wrap, is surely a great choice to those who are seeking for healthier alternative to the regular white bread and rice. Even for one who doesn’t take grain food, will enjoy this wrap. Try it as the blending of the grains in this wrap taste subtle and well enough that you probably won’t notice its existence while enjoying the goodness from the nutritious wrap. I tried, and liked it a lot.
I was happy that my dry curry pork, with a western twist to it, went really well with the wrap. My family enjoyed it so much that all had it double of the usual lunch portion yesterday. :)
150g of instant meat curry paste
1 tablespoon of chili powder, mixed in 2 tablespoons of water
50g of evaporated milk
2/3 cup of water (about 150g)
Pinch of sugar
1 knob of butter
1 tablespoon of olive oil
3 eggs, beaten
3 tablespoons of milk
1 teaspoon of olive oil
Ripe avocado, peeled, pitted and sliced
Cherry tomatoes, diced
Cheddar cheese slice, cut into stripes (or use grated cheese)
(1) Cook dry curry pork: Heat wok with olive oil and butter over low fire. Add minced garlic and shallot, stir fry till fragrant. Add instant curry paste and chili powder slurry until aroma releases.
(2) Add diced pork meat and cook in curry paste mixture for 3-4 minutes. Stir fry occasionally. Add water and let it simmer for 20 minutes, or until liquid in wok almost dries up. Drizzle evaporated milk and add sugar. Stir fry to combine.
(3) Cook moist scramble egg: Heat frying pan with oil over medium fire. Mix milk into beaten egg. Add egg mixture to frying pan to cook for 5 seconds before scrambling it. When egg turns almost set with a tinge of runny appearance, heat off and let the remaining heat to set in the scrambled egg before transferring out from pan.
(4) Assemble the wrap: Heat large frying pan in low fire, pan surface should be dry without any grease. Place a sheet of 6-grain wrap in dry pan to heat on both sides for few seconds, or until the wrap turns soft with some browning on it. To add crisp to the wrap, pan fry wrap for another few more seconds to about a minute long.
(5) Place wrap on a large flat dish. Add lettuce on lettuce, followed by dry curry pork. Top scrambled egg, avocado, tomatoes, cheese, and spread some sour cream on the filling. Roll up the wrap. Serve yummy goodness.
My Asian-fusion Mission wrap counts about 350kcal.
Tips: Get Mission® 6-grain wraps at major supermarkets.
* Choose shoulder butt pork portion for leaner option, or 3-layer belly for more tender bite.
* Dice the meat for this recipe. Or, may cook in chunk first, then cut into smaller pieces with scissors only when doing up the wrap.
* If pork isn’t your choice of protein, use chicken fillet instead.
* This recipe is also good to be cooked when you have some leftover curry pork from last dinner. Turn it to your quick and easy fix for the following curry wrap lunch. :)