Wrapped up

WELCOME BACK!!!!!.... Its been a minute, but a holiday was needed! 

But I really missed you #Looners
so lets get back into it! 

Time for some Weekly Abby Gia Loon silliness!!! ...today's post is all about neck scarves, head scarves, pashmina && of course awesome Wraps #Recipes_Included!

I have been going through a scarf && head band phase since winter started. So I will be showing you awesome ways to style to your head scarves, neck scarves && Pashmina.... ooooh && my new fave #SNOODS 

First lets get our WRAP on! 

Thai Chicken Wrap 

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves

4 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 seedless cucumber, halved lengthwise and sliced

3 teaspoons chopped fresh cilantro

4 (8-inch) whole-wheat tortillas

4 tablespoons Thai-style satay peanut sauce (such as Ka-Me)

Preparation

• Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper.
• Add chicken to the pan, and reduce heat to medium. Cook 6 minutes on each side (depending on thickness of meat) or until cooked through. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces.
• Combine the cucumber slices and chopped cilantro in a bowl.
• Assemble the wraps just before you are ready to serve. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side.
• Spread 1 tablespoon satay sauce on each tortilla. Top each with chicken slices and 1/4 of the cucumber mixture.
• Fold in sides of tortillas, and serve immediately.

Steak & guacamole wrap 

Ingredients

For the guacamole

2 avocados, stoned and peeled

2 ripe tomatoes, halved

1 clove garlic, peeled and sliced

4 pinches ground cumin

2 spring onions, trimmed and sliced

1 small bunch fresh coriander, leaves picked

sea salt

freshly ground black pepper

juice of 1 lime

extra virgin olive oil

For the wraps

1 large handful shiitake mushrooms, thickly sliced, optional

560 g quality rib eye steaks

sea salt

freshly ground black pepper

1 teaspoon dried oregano

1 tablespoon sweet smoked paprika

olive oil

4 flour tortillas

4 tablespoons fat-free natural yoghurt

1-2 fresh red chillies, deseeded and sliced, optional

Method

• First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil.
•  Heat a griddle pan over a high heat. Grill the mushrooms (if using) until seared all over. Remove them from the pan and keep warm.
• Season the steaks well with salt, pepper and the oregano and paprika, then bash them with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, turning them every minute, or until cooked to your liking.
• Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap.
• Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if using). Serve with the lime wedges on the side and tuck in!

Stir-Fried Moo Shu Vegetable Wraps

Ingredients

• 1 tbsp low sodium soy sauce
• 8 ozs reduced fat firm tofu (drained and cut into 3/4-inch cubes)
• 2 cups shiitake mushroom caps (sliced, about 8 ounces mushrooms)
• 2 cups coleslaw (packaged broccoli, such as River Ranch)
• 1 cup red bell pepper (cut into 1/4-inch strips)
• 1/2 cup green onions (diagonally cut)
• 1 tbsp minced garlic (bottled)
• 1 tsp fresh ginger (bottled ground, such as Spice World)
• 2 tsps dark sesame oil
• 2 tbsps hoisin sauce
• 1/4 tsp crushed red pepper
• 8 flour tortillas (7-inch)
• 1/4 cup plum sauce

• Preparation

• Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
• Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.
• Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.

Neck Scarves 

The Snood! this has become a trend for the past few years && I love it! it is an all year accessory that everyone should own in multiple colours 

It is awesome! its a scarf that doubles as hoodie. 

The Infinity scarf! I have already spoken about this in the Winter First Add edition #With_Tutorial. This scarf it so so warm! great for the fall && winter seasons. 

Pashmina! refers to a type of fine cashmere wool and the textiles made from it and were first woven in India. or as we know it a beautiful accessory! it comes in a variety of colours! it can be worn as a shoulder wrap & a neck scarf, I have even worn mine around my waist with jeans. 

Head Scarves 

Here are a few ways of how I love wearing head scarfs since my hair is all short. && its always great to just pop on a scarf && out you go!! 

1. Begin by folding a scarf, longways, so it's about 3 inches in width.
2. Wrap the scarf around your forehead.
3. Tie the scarf to the back of your head, not on the side, to avoid looking like the Karate Kid.

1. Stretch out a large scarf around your forehead.
2. Bring the ends of the scarf around to the back of your head.
3. Tie off the scarf in a firm, but comfortable, bow in the lower back of your head (the scarf should rest at the nape of your neck). This separates the chic look from the pirate look.

1. Run a long scarf through a clear elastic band. The band should be in the middle of the scarf.
2. Spread the ends of the scarf.
3. Wrap the scarf around the top of your head along the hairline.
4. Tie off the scarf at the back of your head. Bring one end of the scarf around to rest on your shoulder. It adds more pizzazz to the whole look.

All these looks work perfectly for short hair as well but this is one I love wearing these days.

Hope you enjoyed today's edition of AbbyGiaLoon.... I got wrapped up in all these ideas! Keep Reading, Loving, && Sharing!!! 

For the love of fashion && expression <3...

With Never Ending Love

Abby Gia Loon

Keep following on Twitter/Instagram: LUN9A

or 

Facebook: Luna Gabriella Groepe

or 

Right Here @ Abbygialoon.blogspot.com
or 
Pinterest: LGroepe 
or 
Email me @ rockfairy_4@live.com

Send in your awesome "BONUS FIND" through any of theses social media platforms!