Inspiration

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Carrot wrap with fresh pea purée and crispy pancetta

4 pers

Steam the peas together with the garlic and onion. Keep two tablespoons of peas aside and blend the remaining steamed peas with the cream and mint, and season with salt and pepper.
Bake the chopped pancetta in the oven at 200°C for 10 minutes.

Mix the peas with the sweetcorn and finish with salt, pepper and a little olive oil.

Take a carrot wrap and spread the pea purée on it. Arrange the pea-sweetcorn mixture on top. Finish with the crispy pancetta. Roll the wrap up tightly and leave to firm in the fridge.

You can easily prepare the wrap in advance and take it with you in your lunch box, or cut it into slices to serve as an appetiser.

150 g frozen peas 50 g sweetcorn kernels 3 sprigs of mint 1 onion 10 cl cream 150 g pancetta Garlic Flat-leaf parsley Poco Loco carrot wraps

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‘Waldorf’ beetroot wrap with chicken

4 pers

Chop the celery into pieces and blanch. Chop the apple and mix with the blanched celery. Mix the mayonnaise with the vinegar and garden herbs and add to the apple-celery mixture.
Slice the chicken into fine strips, season with salt and pepper and grill in a grill pan.

Place a few tablespoons of the apple-celery mixture on a beetroot wrap. Then arrange a few pieces of chicken on top. Finish with walnuts and slices of radish. Roll the wrap up tightly and leave to firm in the fridge.

You can easily prepare the wrap in advance and take it with you in your lunch box, or cut it into slices to serve as an appetiser.

1 apple 2 sticks of celery A few radishes 20 g walnuts 200 g chicken 1 tablespoon apple cider vinegar 4 tablespoons mayonnaise Optional: finely chopped garden herbs (tarragon, chervil, parsley, etc.) Poco Loco beetroot wraps

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Party bites

4 pers

Bites with carpaccio
Make the truffle mayonnaise by adding a few drops of truffle oil to the mayonnaise. Spread a tablespoon of truffle mayonnaise on the wrap, and then cover this with rocket. Then place the carpaccio on top, sprinkle on the parmesan flakes and season with pepper to taste. Roll up tightly in aluminium foil and leave in the fridge.

Bites with smoked salmon
Spread one tablespoon of cream cheese on the wrap. Sprinkle the chopped chives on top. Season to taste with salt and pepper, and then place the smoked salmon on top. Roll tightly and leave in the fridge.

Bites with goat's cheese, courgette and pomegranate
Cut the courgette into long, thin strands. Coat with some olive oil and season with salt and pepper. Grill the courgette very quickly in a hot grill pan and leave to cool. Cut the pomegranate into two and tap a wooden spoon on the skin to get the seeds out. Spread a tablespoon of fresh goat's cheese on the wrap, then put the rocket on top and finally the courgette strands. Roll tightly and leave in the fridge.

Take the wraps out of the fridge, remove anything coming out of the sides, and cut the wrap into pieces and garnish.

Bites with carpaccio 100g carpaccio (thinly sliced, raw beef tenderloin) roasted pine nuts 1 Tbsp parmesan flakes 2 Tbsp mayonnaise truffle oil rocket bites with smoked salmon 100g smoked salmon 2 Tbsp cream cheese chives and/or dill Bites with goat's cheese 2 Tbsp fresh goat's cheese 1 courgette 1 pomegranate rocket 4 Poco Loco wraps

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Enchilada suiza with chicken and salsa verde

4 pers

Preparation of the salsa verde:
Preheat the oven to 180°C
Cut 2 green peppers, 2 onions, 2 green chilli peppers and garlic into large pieces. Place the vegetables on a baking tray, then sprinkle with oregano and olive oil. Mix so that the oregano and olive oil are divided equally over the vegetables. Roast the vegetables for 15 to 20 mins in the oven. Mix the vegetables to make a sauce, together with the cottage cheese, coarsely cut coriander, jalapenos, 4 tablespoons of olive oil and the juice of half a lime.

Preparation of the enchiladas:
Cut the chicken, the remaining green pepper and the aubergine into slices and fry in olive oil until the chicken is done. Sprinkle Poco Loco fajita spice mix on top, and mix with 6 spoonfuls of salsa verde.
Cover the base of an oven dish with salsa verde. Put a bit of sauce to one side of a tortilla, put some filling in the middle and roll the tortilla up. Repeat with the remaining tortillas and place them in the oven dish.
Coat the enchiladas with the rest of the sauce and sprinkle cheddar on top.

Bake in the oven for about 10 minutes at 180°C.

300g chicken fillet 3 green peppers 2 green chilli peppers 4 onions 1 aubergine 3 cloves of garlic 1 lime 1 handful fresh coriander 1 tablespoon dried oregano 200g grated cheddar cheese 4 tablespoons cottage cheese olive oil 1 tablespoon Poco Loco green sliced jalapenos 1 packet Poco Loco fajita spice mix 8 Poco Loco corn tortillas

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Summertime soft tacos with scampi and mango salsa

4 pers

Brunoise the mango. Finely chop the shallot and coriander (keep some coriander stalks to one side for garnish). Mix everything together with a bit of lime juice, and season with salt to taste. You can also add some slices of chilli if you wish.

Chop the sweet peppers into slices, the onion into rings, and finely chop the chilli pepper.

Fry the scampi in a bit of olive oil for a short time and season with 1 tablespoon of the spice mix. Take the scampi out of the pan.

Then fry the sweet peppers, onion and chilli pepper in some oil and sprinkle the rest of the spice mix on top. Juice 1/2 lime and add the juice to the pan. Put the scampi back in the pan and stir. Turn the hob off.

Warm the gorditas (sprinkle the gorditas with water. Cover them and warm up for 1 minute in the microwave oven at 750W or in a preheated oven at 200 °C). Serve the mix of scampi, peppers and onion on a gordita, and finish with the mango salsa, fresh coriander, sour cream and extra slices of lime, according to taste.

400g scampi, defrosted, peeled and with entrails removed 1 onion 1 shallot 3 sweet peppers 1 chilli pepper 1 clove of garlic 2 limes 1/2 mango fresh coriander olive oil sour cream 1 packet Poco Loco fajita spice mix 1 packet Poco Loco gorditas (soft tacos)

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Crab cake tacos

4 pers

Cut the crab sticks and white fish into small pieces, add the finely chopped sweet pepper and onion, and mix with the beaten eggs and cream. Season to taste with crushed garlic, paprika, pepper and salt. Fold the flour into the batter and add freshly chopped coriander.

Heat a skillet with some oil or butter, scoop a tablespoon of the batter into the skillet and fry until golden brown. You can fry several crab cakes at the same time. Then put the cakes into the oven at 200°C for 10 minutes. Also bake the taco shells in the oven in accordance with the instructions on the packaging. Fill the taco shell with lettuce, avocado, tomato, red onion, crab cakes, sour cream or tartar sauce. Serve with a wedge of lime and coriander for additional flavour.

200 gr white fish 200 gr crab sticks 6 eggs 50 ml cream 1 small onion, finely chopped 3 cloves of garlic 1 red sweet pepper, finely chopped Red onion in rings 1 avocado, diced 2 tomatoes, diced 1 lemon Coriander Iceberg lettuce Sour cream Pinch of paprika 5 tablespoons of flour 8 Poco Loco crispy taco shells

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Beetroot, goat cheese and walnut wrap

4 pers

Brush your wrap with mustard vinaigrette. Cut the beetroot into small dice and put them on the wrap. Add some goat cheese and top with rocket salad and walnuts. Now roll the wrap firmly.

Rocket salad Beetroot Walnuts Mustard vinaigrette Fresh goat cheese or Chevre Buche 4 Poco Loco natural wraps

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Apple chimichangas

4 pers

Stew the apples with a tablespoon of butter and add sugar to taste. Spoon one fourth of the apple filling in the middle of the tortilla wrap and fold in opposing edges.

Place the apple packages or chimichangas on the seam in a buttered oven dish and brush the top lavishly with melted butter. Sprinkle with sugar and a pinch of cinnamon and bake for 10 minutes at 200°C. Tip: Serve hot with whipped vanilla cream or a scoop of vanilla ice cream.

2-3 apples sugar pinch of cinnamon butter 4 Poco Loco natural tortilla wraps

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Chili con carne en croûte

4 pers

Stew the onion together with the sweet peppers, garlic and red chili. Fry the beef mince. Add the Poco Loco burrito sauce as well as the finely chopped tomatoes and leave to simmer for 20 minutes.

Add the drained beans and maize to the meat, stir and bring to the boil again. Chop the coriander, stir into the chili con carne and pour into an ovenproof dish. Crumble the chips and mix with crumbled blue cheese and the grated cheddar cheese. Top the chili con carne with a thick layer of this mix. Bake for about 8 minutes at 200°C until golden brown on top.

300 gr beef mince 1 onion 2 tomatoes 1 red sweet pepper 1 green sweet pepper 2 red chili peppers 3 cloves of garlic Fresh coriander Blue cheese Grated cheddar cheese 50 gr maize 1 can of Poco Loco chili beans 1 jar of Poco Loco burrito sauce 75 gr. Poco Loco crispy salted tortilla chips

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Burrito’s

4 pers

Stew the onion together with the sweet peppers, garlic and red chili. Fry the beef mince. Add the Poco Loco burrito sauce as well as the finely chopped tomatoes and leave to simmer for 20 minutes.

Add the drained beans and maize to the meat, stir and bring to the boil again. Chop the coriander and mix with the meat. Heat the tortilla wraps (Sprinkle the tortillas with water. Cover them and warm up for 1 minute in the microwave oven at 750W or in a preheated oven at 200 °C). Put some tablespoons of filling on the tortilla wrap, sprinkle with a bit of cheese and add some more tomato cubes and coriander. Fold the burrito and you are ready to eat.

Serve the burrito with sour cream and Poco Loco sliced jalapeños to add some zest.

300 gr beef mince 1 onion 2 tomatoes 1 red sweet pepper 1 green sweet pepper 2 red chili peppers 3 cloves of garlic Fresh coriander Grated cheddar cheese 50 gr maize 1 can of Poco Loco chili beans 1 jar of Poco Loco burrito sauce 8 Poco Loco natural tortilla wraps

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Mexican salad bowl with avocado dressing

4 pers

Press the wraps down into a +/- 12 cm diameter mould, for example an ovenproof soup bowl. Pour dry rice in the mould to maintain the shape and bake in a preheated oven at 180°C for 5 minutes. Remove the rice and leave the mould to cool.

Drain the beans and maize in a colander. Dice the sweet peppers and tomatoes, and cut the red onions into fine rings. Cut the avocados in half, stone, peel and dice.

Set one tablespoon of diced avocado aside and pour it into the blender together with lemon juice, mayonnaise, one tablespoon of chopped coriander and a few jalapeño slices to taste. Mix until a homogeneous product is obtained.

4 tomatoes 2 avocados 1 yellow sweet pepper 1 red sweet pepper 1 small can of maize kernels 1 small can of kidney beans 1 small can of black beans Half a red onion Fresh coriander 1 tablespoon of lime juice 2 tablespoons of mayonnaise 1 teaspoon of Poco Loco Mexican Guacamole spice mix Some slices of Poco Loco sliced jalapeños 4 Poco Loco natural tortilla wraps

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Quesadilla with guacamole

4 pers

Mix all ingredients: cheddar cheese, spring onions, coriander and red chili pepper, and add herbs and spices to taste. Spread the filling over four tortilla wraps and put another tortilla wrap on top. Fry the quesadilla in the skillet, on the grill or on the BBQ on both sides until the cheese is melted. Tip: add shrimps or bits of fried chicken for a festive filling.

Stone, peel and mash the avocado. Mix the avocado with the Poco Loco Mexican Guacamole spice mix.

Cut the quesadilla into pieces and serve with the guacamole and lime wedges.

2 ripe avocados 4 finely chopped spring onions 200 gr grated cheddar cheese 3 tablespoons of finely chopped coriander 1 or 2 finely chopped red chili peppers (with or without seeds) 1 bag of Poco Loco Mexican Guacamole spice mix 8 Poco Loco corn tortilla wraps

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Chicken dürüm

4 pers

Cut the onion and sweet pepper into fine pieces. Fry together with the chicken strips and one crushed clove of garlic in one tablespoon of olive oil. Season with cumin, chili powder, paprika and coriander, and fry until the chicken is done.

Mix sour cream, mayonnaise, crushed garlic, a pinch of chili powder and salt for the sauce. Add chopped mint and parsley to taste. Coat the dürüm with a tablespoon of sauce and add the fried chicken. Finish with iceberg lettuce or white cabbage and tomato. Roll the dürüm firmly and serve with French fries and additional sauce.

500 gr chicken meat (cut into strips) 1 onion 1 red sweet pepper 2 cloves of garlic 1 tomato, sliced Iceberg lettuce or finely cut white cabbage Mint Parsley Fresh coriander Chili powder, cumin powder, paprika 3 tablespoons of sour cream 3 tablespoons of mayonnaise 4 Poco Loco dürüm wraps

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Breakfast wrap with fruit and granola

4 pers

Distribute all ingredients over the four wraps. Start with the cheese, top with some fruit and sprinkle with granola. Finish with honey and possibly some mint leaves. Roll the wrap firmly and serve. Or wrap in foil for a nice and healthy on-the-go breakfast.

600 gr fresh fruit (strawberry, raspberry, banana...) 150 gr granola 100 gr fresh cheese Mint Honey 4 Poco Loco natural wraps

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Crispy chicken wings

4 pers

Combine the flour with half of the Poco Loco fajita spice mix. Beat the eggs and mix with the rest of the spice mix. Then crumble the tortilla chips. Coat the chicken wings with flour, the beaten eggs and the crushed tortilla chips in that order and put them in an oven dish. Bake for 10 minutes in a preheated oven at 200°C. Check if the chicken wings are done and serve with Poco Loco barbecue dip.

3 eggs 10 chicken wings 3 tablespoons of flour Poco Loco barbecue dip 1 bag of Poco Loco fajita spice mix 125 gr. Poco Loco crispy salted tortilla chips

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Chicken caesar wraps

4 pers

Mix the mayonnaise, mustard and garlic, and add the strips of fried chicken fillet. Season to taste with salt and pepper. Put one fourth of the mix in the middle of a wrap. Roll firmly with some Parmesan shavings, head lettuce, diced tomatoes and spring onions on top. Cut into two halves and serve!

200 gr fried chicken fillet, seasoned and cut into strips Head lettuce 2 tomatoes, diced Spring onion, chopped 2 to 3 tablespoons of mayonnaise 1 tablespoon of mild mustard 4 tablespoons of Parmesan shavings 1 small clove of garlic, crushed 4 Poco Loco natural wraps

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Carnitas

4 pers

Mix the strips of meat in a spoonful of oil and half of the Poco Loco taco spice mix and leave to marinate.

Chop the tomatoes into cubes and mixed with chopped coriander and one finely chopped onion. Sprinkle on some lime juice and season with salt and pepper to taste. Finely chop the other onion and crush the garlic. Cut the sweet pepper into cubes and the chilli pepper into thin rings.

Fry the meat on a high heat for a short time. Take the meat out of the pan and put to one side. Put the onion, garlic, chilli and sweet pepper into the pan. Add some olive oil if needed. Pour the pot of Poco Loco taco sauce into the pan. Then add the rest of the spice mix and leave to simmer. Add the meat and the drained beans, mix well and turn the hob off.

Warm the Poco Loco gorditas (Sprinkle the gorditas with water. Cover them and warm up for 1 minute in the microwave oven at 750W or in a preheated oven at 200 °C). Put 2 tablespoons of filling and 1 tablespoon of the tomato salsa on top of the gordita. Finish with a tablespoon of sour cream.

400g minute steak, cut into strips 2 onions 2 tomatoes 1 red pepper 1 chilli pepper, with or without seeds (depending on taste) 2 cloves of garlic 50g beans (black beans or kidney beans) lime juice fresh coriander sour cream or cottage cheese 1 packet Poco Loco taco spice mix 2 pots Poco Loco taco sauce medium 1 packet Poco Loco gorditas

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Fajita’s

4 pers

Fry the chicken strips briefly in some butter or oil. Cut the peppers into strips and the onions into rings, and add to the meat. Now add the Poco Loco fajita spice mix and stir-fry until everything is done.

Heat the tortilla wraps (Sprinkle the tortillas with water. Cover them and warm up for 1 minute in the microwave oven at 750W or in a preheated oven at 200 °C). Coat with some tablespoons of fajita sauce, top with the fried chicken and vegetable strips and fold. Serve the fajitas with sour cream, tomato salsa and fresh coriander.

Or save yourself time and trouble with the Poco Loco fajita dinner kit.

400 gr chicken meat (cut into strips) 2 large onions 1 red sweet pepper 1 green sweet pepper 1 jar of Poco Loco fajita sauce 1 bag of Poco Loco fajita spice mix 8 Poco Loco natural tortilla wraps

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Tortilla pie

4 pers

Cut the courgette into slices. Coat the slices with some olive oil and fry them quickly in a griddle pan.

Chop the tomato into slices.

Grease a 20cm springform tin and put baking paper on the bottom.

Put one tortilla into the tin. Coat with a bit of pesto and alternately stack the courgette and tomato slices on top. Season with salt and pepper, and sprinkle on a generous helping of cheese. Repeat with the other three tortillas and finish with slices of tomato. Finally, sprinkle some more cheese on top, followed by some dried oregano.

Put the tart in a preheated oven (190°C) for 15 minutes.

Serve the tart with a rocket salad.

1 courgette 3 tomatoes grated mozzarella, parmesan cheese, etc. pesto oregano rocket 4 Poco Loco tortillas

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Whole wheat wrap with falafel and baby kale

4 pers

Make a dressing with the houmous, mayonnaise, yoghurt, maple syrup and lemon juice. Season with salt and pepper to taste, and finish with chopped coriander.

Quickly blanch the kale in boiling water. Drain off the boiling water and wash the kale in cold water straight away. Leave to drain.

Roast the pine nuts in a pan and put them to one side. Then quickly fry the falafel in low-fat oil. Drain on kitchen paper.

Put a handful of kale on the wrap, followed by the cherry tomatoes, radishes, spring onion, falafel and pine nuts. Add the dressing on top and roll the wrap up tightly.

400g falafel 200g baby kale 250g cherry tomatoes, halved some radishes, cut into disks 4 tablespoons pine nuts 1/4 cup fresh coriander 1/4 cup spring onion, cut into rings 1 tablespoon lemon juice 4 tablespoons houmous 2 tablespoons mayonnaise 2 tablespoons yoghurt 1 tablespoon maple syrup 4 Poco Loco whole wheat wraps

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Chunky Mexican soup

4 pers

Chop the onions, garlic and chilli peppers. If you don't want the soup to be too spicy, remove the chilli pepper seeds. Cut the tomatoes and sweet peppers into cubes. Put approximately 1/3 of the sweet pepper cubes to one side.

Stew the onions and garlic. Add the pepper, tomatoes and Poco Loco taco spice mix and fry for another 5 minutes.

Add 1 to 1.5 litres of water and the stock cubes, and leave to simmer for 5 to 10 minutes.

Stir the soup until it is smooth, and then add the remaining sweet pepper cubes, the Poco Loco chili beans and the sweetcorn. Leave to simmer for a further 5 minutes.

Finely chop the coriander and add to the soup. Season well with salt and pepper.

Finally, slice the Poco Loco corn tortillas into long, very fine strips (julienne cut) and fry them in a bit of olive oil until they are golden.

Serve the soup and finish with the crispy Poco Loco corn tortilla strips. Sprinkle some extra chopped coriander on top, according to taste, and serve with a bit of sour cream (optional).

3 sweet peppers (red, yellow, green) 4 tomatoes (or 1 can chopped tomatoes) 2 onions 2 cloves of garlic 2 red chilli peppers 1 small can sweetcorn 2 cubes vegetable or beef stock 1 sachet Poco Loco taco spice mix 2 cans Poco Loco chili beans 2 Poco Loco corn tortillas extra garnish: fresh coriander, sour cream

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Crispy chicken wings oud

4 pers

Combine the flour with half of the Poco Loco fajita spice mix. Beat the eggs and mix with the rest of the spice mix. Then crumble the tortilla chips. Coat the chicken wings with flour, the beaten eggs and the crushed tortilla chips in that order and put them in an oven dish. Bake for 10 minutes in a preheated oven at 200°C. Check if the chicken wings are done and serve with Poco Loco barbecue dip.

3 eggs 10 chicken wings 3 tablespoons of flour Poco Loco barbecue dip 1 bag of Poco Loco fajita spice mix 125 gr. Poco Loco crispy salted tortilla chips