Mission Wraps, one of the world’s largest tortilla wrap brand will be attempting to make the longest wrap in Malaysia this Saturday. 8th June 2013. The wrap, made with over a thousand wraps will be an attempt for an entry into the Malaysian Book of Records and is open to the public.
So come one, come all! Let’s join the effort and have a feast of the wrap! 🙂
Mission Wraps are soft, flatbreads made out of wheat flour and is known as tortilla wraps in some parts of the world. It is flavoursome, nutritious and claimed to have fewer calories than bread making it the preferred choice for breakfast, lunch, dinner or anytime of the day.
Just like bread, the possibilities is only limited to your imagination. Last week a bunch of us from the media was in for a treat with a hands-on cooking session.
We cooked using the wraps following a few modern and delicious recipes.
These recipes incorporated simple ingredient and can be produced in a matter of minutes.
Chef Albert from F Concept Dining by Buffalo Kitchen in Telawi, Bangsar took us through 3 recipes, starting with an appetizer of nachos, then a “main” course of curry chicken wrap and wrapping things up (pun intended) with a sweet dessert – Apple Cinnamon Wrap.
The first made use of Mission Wrap Tortilla Chips. We cut some fresh salmon, squeezed some lemon juice, added chopped onions and fresh avocadoes for a simple canape.
Next was a seafood pizza. Instead of rolling out fresh dough a smarter substitution would be a wrap!
Just heat the wrap on a pan, spread some tomato sauce for the base, add whatever toppings you wish, cover with cheese and shove into the oven for 15 minutes or so, depending on your toppings.
Since its thin it worked nicely for a thin crust pizza, which is the type that I liked. Now I can make pizzas everyday! 🙂
Moving on we got started on the curry. Ours that day was simple; cubes of chicken breast pan-fried, ginger, chillies, some spices and curry powder and of course, coconut milk. Chef Albert asked us to add apples at the last part to sweeten the curry.
For crispy tortillas, warm the tortillas in a skillet on the stove top before you add your fillings. Once you got the fillings in, quickly fold, roll or wrap it up before it gets cold.
“Apple Cinnamon Wrap” was given a twist by having it breaded before deep-frying. It turned out quite well for me as I made sure I didn’t roll it too many times. And thus my wrap has a nice, thin crispy layer.
And of course I stuffed mine as fat as possible! 😀
Thanks Mission Wrap for the productive afternoon preparing my own lunch and the tortilla wraps. It’s been my breakfast and lunch for the past one week. I find it perfect as a pizza base and I have since replaced my daily bread with Mission Wraps.
I usually had it toasted with butter and kaya and then dipped into my soft boiled eggs, rolled with omelette and tuna and even with peanut butter, pineapple, bananas and avocado spread! 🙂
Next week I’ll attempt to make some hummus which is perfect paired with both the tortilla chips and wraps. Hummus keeps well and is healthier spread compared to peanut butter.
For sampling and some Mission Wrap fun, head over to Paradigm Mall tomorrow!
The exact venue is the concourse area and time is from 10 am – 10 pm. Participants will get a T-short and a certification of participation plus lots of goodies (Mission Wraps and Tortilla Chips I hope!).
And of course, if you help to create the wrap, you’ll be a part of history. Plus, you can eat the wrap after the event! 😀
Celebrity chef Chef Zam will also make an appearance to demonstrate the various ways to make healthy, delicious wraps between 4.30 pm – 5.30 pm.