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While I’m typically quite a messy person I’m super, super organised when it comes to clipping and keeping recipes for later. The notes app on my iPad is given over to individual notes for each cookbook I own, listing all the recipes I want to cook from them and what pages they are on. I’ve got another note for my food magazine subscriptions and regulars (so, Waitrose Food has it’s own note with a different ‘chapter’ style section for each issue, as does BBC Food, with another note for randoms), as well as my note that lists what is in my freezer at any given time, and my list of recipe ideas for development. I know this may sound a little over the top, but using the search function by ingredient, it’s actually super useful.
That is what I do for print recipes. Online, I have an Evernote subscription, a great app that ‘clips’ a recipe from a site and keeps the source URL in different folders offline I can access from my desktop and iPad. Happily it is also super searchable based on the tags I used (I tag by core ingredients) when I clipped the recipe. I have collections for healthy recipes and Christmas recipes, but I usually just browse all when I’m looking for something to cook.
What I love about having this collection for food blogs is that sometimes for dinner I end up trying something that was posted almost a decade ago which I’m sure would only otherwise happen if I was searching for something specific on Pinterest. This is how these Hot Sauce Chicken Wraps came to be.
In August 2011 (!) Rose posted a recipe for Starlit Spicy Lemon Chicken Wraps. That was before I’d even started university, the summer I left school. The recipe sat in my Evernote all this time, and finally I made them for J and I as one of our first dinners together back home after Christmas. We both loved them, so I started to make a few little tweaks to suit our tastes before adding them to our rotation.
Aside from the discovery that chicken in hot sauce is more delicious than it is spicy, my biggest takeaway from these wraps is that creme fraiche is incredible in a wrap, rather than yogurt. Richer and creamier, I will now totally stick it into my wraps (I’ve got my Simple Slow Cooker Mexican Beef Wraps in mind here) whenever I’ve got a tub to use up. However, I am using natural yogurt in these pictures here today as we’re also testing a recipe I have coming up inspired by Nadiya’s Family Favourites (ad) for Bombay Potato Tacos this week, and natural yogurt goes with both!
As far as other swaps are concerned, it’s nine years on so the Waitrose garlic sauce Rose recommends you add to the wraps is no longer a thing, so I’ve slathered each wrap in my latest love, the Vegan Garlic Aioli from LEON’s new supermarket range at Sainsbury’s. While I was originally gifted the whole store cupboard range (so far I can confirm the LEON Ketchup is slightly unusual with an Indian flavour to it but still very delicious, the LEON Extra Virgin Olive Oil is a great value all-rounder for roasting and drizzling, and the LEON Extra Virgin Olive Oil & Balsamic Vinegar bottle is so useful to have in the cupboard for last minute dressings) I beasted through the first jar and I’m already on my second. If anything, it’s better than the one you get in actual LEON branches, and you honestly can’t tell that it is vegan
These easy, spicy chicken wraps with blistered cherry tomatoes are delicious for weeknight dinners loaded up with garlic aioli and all of your favourite toppings.
3 tbsp hot sauce
1 tbsp light olive oil
1 tbsp runny honey
juice of 1/4 lemon
1 tsp sweet smoked paprika
1/2 tsp dried chilli flakes
1/4 tsp sea salt
4 skinless boneless chicken thighs
large handful cherry tomatoes
soft flour tortilla wraps
natural yogurt or low fat creme fraiche
First marinate the chicken – I like to do this a couple of hours in advance. Either in a medium bowl or a plastic bag, combine the hot sauce (I’ve used Mahi’s Bhut Jolokia #ad), olive oil, runny honey, lemon juice paprika, dried chilli flakes and salt. Cut the chicken thighs into strips and toss them in the marinade.
When you’re ready to cook, heat a griddle pan (or the barbecue if it is summertime) over a high heat. Cook the chicken in batches until just cooked through and charred – be sure to keep the window open as it can get smoky depending on what brand of hot sauce you prefer! Set aside on a warm plate under foil to keep warm.
Charr the tomatoes on the hot griddle until just blistered.
Serve the chicken and tomatoes with the wraps, rocket, aioli, and the yogurt or creme fraiche, bringing everything to the table so that you can help yourselves.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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