burmese chickpea wraps

chick pea wraps

Today we decide on a picnic in the park as the weather has warmed up. As it is a last minute decision, there is not much I can cook as the fridge is almost bare. After finding a few tins of chickpeas and some fresh flat breads, I rustle up a Burmese-style chickpea wrap.

The charred flat breads are filled with cooked chickpeas seasoned with turmeric, fish sauce, a sprinkle of fried onions, a drizzle of yoghurt laden with chopped mint and coriander, lime juice and a handful of wild rocket leaves. I leave Christopher to roll up the wraps and pack neatly in foil for outdoor eating. It is an instant hit with our group of friends.

This to me is what Burmese food is all about: quick, simple and versatile. A few friends notice the salty, sour seasoning but didn’t quite know what it was. I explain the Burmese influence and thought this is a gentle introduction to Burmese food, especially for those who are new to it.

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2 Comments

  1. Aye Su on October 30, 2008 at 2:05 pm

    This is a great idea. I can use it to fill pitta bread for my pack lunch when I don’t feel like eating bland sandwiches at work!

  2. Sara on July 21, 2018 at 5:26 am

    I would love to see the recipe for these chick peas. I had some with paratha at a Burmese restaurant yesterday, and this sounds just like what I had. They were AMAZING and I want to try to make them at home.

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