Saturday, July 10, 2010

Chicken and Mushy Pea Wraps

The other day Jeff and I caught an episode of Nigella Lawson cooking up one of her favorite side dishes -- mushy peas. Neither Jeff nor I had ever heard of it so we watched intently as she loaded them up with a whole lot of salt. By the end of show I had pretty much decided that I was going to attempt my own version. I offhandedly mentioned to Jeff that I was going to make them then forgot about them until today.

Today was one of those clean out some of the stuff in the freezer days. I found eight whole grain and flax wraps (who knows how long they were in there but it was a good sign there was no freezer burn), strips of barbecue chicken I had Jeff cook up a few weeks ago, and what do you know frozen peas.

The first thing I decided was I didn't want a huge pot of mushy peas in case neither of us liked them. The recipe had to be a maximum of two servings. The next thing I decided was I didn't want them as a side dish. I was going to dollop them in the wraps and roll 'em up with the chicken. I shared this bit with Jeff and it was met with mushy face.

Here's my Mushy Peas for Two Recipe:


1/8 teaspoon salt
1 cup frozen peas
1 teaspoon instant skim milk powder
1 tablespoon skim milk
1/2 teaspoon cornstarch
2 garlic cloves, minced
1 tablespoon margarine / butter


Bring water to boil in a small saucepan. Add sprinkle of salt (not the salt from ingredients, just enough to excite the water). Add peas and continue to boil ten to fifteen minutes until they are no longer crisp. While peas are boiling prepare other ingredients.

I have a Bullet blender with a small 500 ml container for blending small items so this is what I used. Fill your blending container with remaining ingredients, stopping after cornstarch to stir until dissolved.

When peas are done, drain and add to top of ingredients in blender. Pulse, then blend until desired consistency. Mine looked like guacamole.

These were mini wraps so I divided what looked like two chicken breasts between the four wraps I had available. I then divided the mushy peas between the four wraps, rolled and served with canned peaches.

I actually tried the mushy peas beforehand and I would definitely serve this mushy peas recipe as a side dish.

Going forward, Jeff and I decided one clove of garlic would be best as it was a bit strong later in the evening if you know what I mean.

If you give them a try let me know!

Topic Links
* Who's Nigella Lawson
* More of My Recipes


Poddys said...

Mushy Peas are more of a northern English thing. That wrap looks absolutely disgusting, but I bet it tastes good. If we didn't eat anything that didn't look just yummy, we wouldn't eat half the stuff we do would we.