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Chermoula Chicken Wraps
Chermoula Chicken Wraps

Chermoula Chicken Wraps

with Tzatziki and Slaw

Recipe Development Team
Recipe Development TeamPublished on June 14, 2019
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Looking for a tasty midweek dinner option? Try cooking up our Chicken Wraps with Tzatziki and Slaw in just 20 minutes for a balanced and tasty dinnertime.

Tags:
Spicy
•Calorie Conscious
Allergens:
Sulphites
•Cereals containing gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Chermoula Spice Mix

12

Red Wine Vinegar

(Contains: Sulphites)

260

Diced Chicken Thigh

120

Coleslaw Mix

1

Garlic Clove**

½

Red Chilli

2

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

112.5

Low Fat Natural Yoghurt

(Contains: Milk)

½

Mint

½

Cucumber

(May contain traces of: Celery)

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)496 kcal
Energy (kJ)2075 kJ
Fat19 g
of which saturates4 g
Carbohydrate31 g
of which sugars8 g
Protein47 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Marinate the Chicken
1

Pop the chicken into a mixing bowl and add half the natural yoghurt. Sprinkle on the chermoula spice blend and a pinch of salt. Use your hands to mix everything together. Make sure that the chicken is well coated. Keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Prep Time
2

Trim the cucumber, quarter lengthways and chop widthways into small pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.

Make the Tzatiki
3

In a small bowl, mix half the cucumber with the remaining yoghurt, half the mint and a pinch of the grated garlic. Season with salt and pepper and keep to one side. Pop the coleslaw mix into a large bowl and add the remaining cucumber and mint and the red wine vinegar. Season with salt and pepper. Toss and keep to one side. TIP: The vinegar will soften the coleslaw mix.

Cook the Chicken
4

Heat a splash of oil in a large frying pan over high heat. When hot, add the chicken and allow to brown, 3-4 mins. TIP: You want the chicken to char at the edges so don't be tempted to turn it too quickly. Turn once charred and then lower the heat to medium.

Finish Off
5

Add the remaining garlic to the chicken. Stir and cook until the chicken is cooked through, 6-8 mins more. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, drizzle the olive oil (see ingredients for amount) onto the slaw mix and toss to coat. Get ready to serve.

Serve
6

Share the slaw mix between your plates. Pop a tortilla wrap alongside. Spread a good spoonful of the tzatziki onto each wrap and top with the charred chicken pieces. Finish with a sprinkle of red chilli for those whose like it.

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