Farrah's Chia, Oats & Hemp Wraps contain all the trendiest ancient grains of 2019. They provide a source of protein and fibre for those looking for extra nutritional benefits, but there is absolutely no compromise on taste.
Smooth-edged and soft, they're perfect filled, folded, wrapped, stacked or baked in a huge range of wrap recipes.
I have tried Farrah's wraps many times, but the Chia, Oats & Hemp variety is a little different. I found myself thinking I was making a consciously healthy choice by selecting a product that contains such a nutritious balance of ingredients. Hemp seems to be the new superfood: it is appearing on supermarket shelves in lots of different guises, and chia and oats are already well established as great additions to a regular diet.
We tested out the "no crack" guarantee by filling two wraps with a whole pre-grilled sausage, half a cup of sliced precooked mushrooms, and a dressing of Greek yoghurt and hot sauce to bind. The wraps were then folded into packages, lightly fried on each side, and then served with a helping of cooked leeks, sliced tomato, and sliced avocado. The wraps were still intact after browning; they were turned twice in the process, and because the sausages were left whole I was expecting the wraps to tear, but both emerged so well sealed that they could have been eaten as finger food rather than being served on a plate.
The flavour was unobtrusive, making the wraps adaptable for a variety of recipes. Unlike some of the wraps in this range, there was no dominant flavour to detract from the add-ons. The texture was firm and chewy; we found that one was sufficient when combined with a substantial filling. As I had cooked two each, we both saved the second for the next day's lunch - and found that they were just as good cold as they had been heated through. And the sausages still stayed firmly in place right to the end.
There were still two wraps left in the packet so we thought it might be interesting to try them with some leftover butter chicken and rice. This would be another challenge as the combination would be fairly liquid. We chopped the larger chunks of chicken into smaller pieces, and mixed in the rice so that it made the result sticky rather than runny. Then we put half the mixture into the middle of each wrap, folded in the ends, then rolled them into cylinders. The rolls were heated in a dumpling steamer so that the finished product would remain soft and juicy.
Once the rolls were heated through, we transferred them to plates and sliced each one into several rounds. Again, the wraps kept their shape although there was a little ooze out of each slice - but not enough to matter too much. All the same, we chose to eat them with knife and fork rather than pick them up. The rolls were served with a green salad and little side bowls of Greek yoghurt and mango chutney. Very tasty!
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