Whip up these easy Chicken Wraps in a few minutes and serve as a delicious lunch or dinner
For the chicken:
1T olive oil
1T your favourite chicken spice
200/250g chicken fillet (skinless and boneless)
For the salad filling:
2 wheat wraps or tortillas
finely shredded red cabbage
20g salad leaves
1 medium carrot, grated
10g sultanas or raisins
fresh coriander (optional)
sliced red onion/ red salad onions (optional)
3 Tablespoons Plain Yoghurt
squeeze of lemon juice
finely grated lemon rind (optional)
pinch of salt
Chop the chicken into 2cm cubes.
Heat the oil in a large frying pan and add the chicken. Stir well, and fry for 8 minutes. Add the spice and stir well. leave to fry for a further 2 to 3 minutes, until crisp and coated with the spice.
*Keep the heat to a medium at this stage as the spice tends to burn, and stick to the bottom of the frying pan*
While the chicken is frying you can wash, chop or slice all the salad ingredients and divide them into two portions.
When the chicken and the salad are ready, place the wraps in the microwave to heat for 5 – 10 seconds (this depends on your microwave power – you only want to heat them up so they soften and roll easily).
Place the chicken and salad in the middle of the wrap, and add one tablespoon of yoghurt. Fold the wrap towards you, so it makes a semi circle, and then roll from the side away from you to form a cylindrical shape which is closed on the bottom.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson