Place the wrap on a plate and put a quarter of the rice and chickpea mix in the centre of the wrap, then sprinkle a quarter of the meat mixture on top, then a quarter of the cheese and add chilli sauce or mayonnaise (or cranberry sauce!) to taste ps I think the cheese needs to be at least mature cheddar, or else stronger again, as otherwise you don't taste it, but it goes all melty and you can get the flavour of it coming through and it's fab.Get the piadina or wrap and toast it in a dry pan for a minute either side to warm (or 30 seconds in a microwave).Cook the bacon lardons in a large pan for a couple of minutes, then add the chicken and fry it all off til crispy (this could be easily done with leftover turkey and ham, although obviously the process would be much quicker as you just heating them up and cooking from scratch).
Lightly fry the onion and spices in the tiniest drop of oil, just to warm the spices through then add the drained chickpeas and cook that off for about 3 or 4 minutes, til the onion is softened and translucent, then take off the heat and set aside, stirring in the hot cooked rice first.1 tin chickpeas (we only had a small jar last night so added rice as well, great addition).Chilli flakes (or powder - Himself used 1½ tsp chilli powder).The ones served at LovePasta are nearly reminiscent of a good burrito, bulging with fillings and rice. Obviously you can fill them with whatever you like, but rice and / or chickpeas bulk them out. Although I am tempted to do a "Maeve Binchy" and post a picture of a boiled egg* (see below) but instead I've picked some off the internet.Ī piadina is an Italian flatbread sandwich from the Emilia-Romagna region of Italy looking something like the sort of pictures here either side although for the Dublin lunchtime trade, they are fully wrapped, and flour tortilla wraps are used (by all means, go ahead and make the flatbread from scratch, but as you know already - the DinnerLadies isn't really that sort of fancy-pants blog and we know a good, sensible shortcut when we see it!). Of course, yet again greed got the better of me so I have no picture. They would work brilliantly with the Christmas leftovers, so I thought I'd share the love with you all, as a break from the traditional Chrimbo sandwich (although a thing of beauty in itself, it must be said - stuffing in a sandwich, and two types of meat, mustard, chutney and cranberry sauce - fabulous!). Huge things, not limp little flat affairs. I think he also wanted to see would they work for Christmas with the leftovers.Īnyhow, what can I say - they were flamin' FAMOUS! Really gorgeous. He makes them at work, for a living (at LovePasta, just off Hatch St in Dublin city centre) and as we weren't too hungry last night, he tried them out on me. Oh I had SUCH a lovely dinner last night - the DinnerHusband made piadina wraps.
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