These spicy chicken wraps will keep all the family happy and guests satisfied – in a hurry!
Ingredients
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried chilli flakes
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped fresh coriander leaves
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 800g chicken tenderloins
- 8 large Lebanese bread rounds
- 150g mixed salad leaves
Coleslaw
- 8 (1 bunch) radishes, trimmed, washed
- 1/2 (1.2kg) green cabbage, shredded
- 2 medium carrots, peeled, grated
- 6 green onions, thinly sliced
- 2 tablespoons finely chopped fresh coriander leaves
- 1 cup mayonnaise
- 2 tablespoons lime juice
Method
- Step 1Combine paprika, cumin, pepper, salt, chilli flakes, garlic, coriander, lime juice and oil in a large ceramic baking dish. Add chicken. Stir to combine. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Step 2Meanwhile, make coleslaw: Thinly slice radishes into rounds. Cut into thin strips. Combine radish, cabbage, carrot, onion and coriander in a large bowl. Combine mayonnaise and lime juice in a jug. Season with salt and pepper. Add mayonnaise mixture to cabbage mixture. Toss to combine.
- Step 3Heat a barbecue plate or chargrill on medium heat. Cook chicken for 4 to 5 minutes each side or until cooked through. Transfer to a dish. Cover to keep warm.
- Step 4Cook bread for 1 to 2 minutes each side or until warmed. Layer bread with coleslaw, chicken and salad leaves. Roll up to enclose filling. Serve.
Nutrition
2617 kj
Energy
20g
Fat Total
3g
Saturated Fat
9g
Fibre
36g
Protein
68mg
Cholesterol
925.85mg
Sodium
15g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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