Honey-Harissa Cheesy Chicken Wraps

Name: Honey-Harissa Cheesy Chicken Wraps with Baby Leaves, Tomato and Slaw Salad
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 240 grams Diced British Chicken Breast; 64 grams Mayonnaise; 120 grams Coleslaw Mix; 4 unit(s) Plain Taco Tortillas; 30 grams Mature Cheddar Cheese; 1 unit(s) Medium Tomato; 50 grams Harissa Paste; 50 grams Baby Leaf Mix; 1 tsp Sugar; 1 tbsp Olive Oil for the Dressing; 2 tbsp Honey

with Baby Leaves, Tomato and Slaw Salad

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Super speedy, these Honey-Harissa Cheesy Chicken Wraps take only 15 minutes to make. Pairing honey with fiery harissa makes a tasty marinade for the chicken - pile up with Cheddar, baby gem and slaw then it's a wrap!

Allergens:

Egg

•Mustard

•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.

Preparation Time10 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

64 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

50 grams

Harissa Paste

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Honey

Nutritional information

Energy (kJ)2798 kJ

Energy (kcal)669 kcal

Fat29 g

of which saturates6.7 g

Carbohydrate60.7 g

of which sugars23.6 g

Dietary Fiber6.1 g

Protein39.7 g

Salt2.08 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Large Bowl

•Knife

•Plate

Instructions

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken, 8-10 mins.
Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, in a large bowl, combine the mayo, sugar and olive oil (see pantry).
Stir the coleslaw into the dressing.
Season with salt and pepper.
Microwave the tortillas for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.

Grate the Cheddar.
Cut the tomato into 1cm chunks.
Once cooked, stir the harissa (add less if you'd prefer things milder) into the chicken.
Add the baby leaves to the slaw and toss.