Serves 10 – 12

Ingredients

For the Beef

• 1kg beef stroganoff
• 1 ½ tsp Black pepper
• 4 Tbsp Soy sauce
• 2 tsp crushed garlic
• 2 tsp Ginger powder
• 4 Tbsp olive oil
• 1 tbsp Paprika
• 2 cups BBQ sauce
• 2 tsp Salt

The Wraps

• 10 Tortilla Wraps
• 3 cups Mozzarella cheese
• 3 cups cheddar cheese
• 3 cups Mayonnaise
• 1 ½ cup sweet chilli sauce

For the vegetables

• 1 onion, thinly sliced
• 2 carrots, peeled and julienned
• 1 red pepper, thinly sliced
• 1 Green pepper, thinly sliced
• 1 tbsp crushed garlic
• 2 tbsp vegetable spice
• 1 tsp salt
• 1 tsp black pepper

Method

Use a griddle pan to grill the wraps by just giving them some black stripes.

For the beef

1. Mix the marinade ingredients and add in the beef strips. Place in fridge for 1 hour.
2. In a large non-stick pan coated with cooking oil, sauté the beef strips and marinade juices until meat is no longer pink. Do not overcook the strips. Set aside.

For the Vegetables

1. In a large pan heat some olive oil and add all vegetables to the pan. Add all the spices, salt and pepper and sauté till cooked but not overcooked.
2. Remove from pan and set aside. Mix with the beef strips

Assembly

1. Place a spoon full of the Mayonnaise sauce on the one edge of the wrap.
2. Start with putting some cheese on the sauce. Put on some of the beef and vegetable mix
3. Folding from the outside in, close the wraps on the sides. The take the end side where the filling is and start rolling it till you reach the other edge of the wrap, take some sauce to brush on the side so the wrap can stick.
4. Put in a baking tray and put in the oven for 10 min to just let the cheese melt.
5. Cut in halve or snack size bites and serve.

Serves 8 – 10

Ingredients

Teriyaki sauce

• 180 cup soy sauce
• 180ml cup water
• 4 ½ Tbsp packed light-brown sugar
• 4 ½ Tbsp honey
• 1 ½   Tbsp crushed garlic
• 3 tsp ground ginger
• 1 ½ Tbsp rice vinegar
• 2 ½ Tbsp cornstarch

Chicken and veggies

• 10 Tbsp olive oil, divided, plus more for brushing grill
• 3kg chicken breasts
• Ground black pepper
• 6 medium zucchinis, diced into half-moons and quartered (1 1/2 cups)
• 4 ½ cups matchstick carrots
• 6 cups small diced broccoli florets
• Sesame seeds

Method

For the teriyaki sauce:

1. In a small saucepan whisk together low-sodium soy sauce, 1 cup of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
2. Whisk together cornstarch with remaining ½ cup water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

1. Brush both sides of chicken with 5 Tbsp of olive oil and season pepper (you won’t need salt since the teriyaki sauce is plenty salty). Preheat a grill pan.
2. Brush grill grates lightly with oil then grill chicken until char marks are shown, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

1. Heat remaining olive oil in a sauté pan over medium-high heat. Add zucchini, broccoli and carrots and sauté for 4 – 5 minutes until crisp-tender.

To assemble bowls:

Layer 1/4 of the chicken and 1/4 of the veggies in a bowl. Drizzle desired amount of teriyaki sauce over top, sprinkle with sesame seeds. Serve warm.