Chicken wraps with herb salad

Ramp up your lunchtime menu with these tasty chicken wraps. They’re packed with tender chicken and fresh herbs.

4

10m

Note: + 10 mins marinating & 5 mins resting time

15m

Ingredients

  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 tbs ground cumin
  • 1/4 cup (60ml) olive oil
  • 1 cup (120g) frozen peas
  • 1 Lebanese cucumber, halved, seeded, finely chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup mint leaves
  • 1 red onion, thinly sliced
  • 2 tbs lemon juice
  • 4 Helga’s Sourdough Wraps
  • 1/2 cup (130g) hommus dip
  • 2 large tomatoes, halved, sliced
  • 1 avocado, stoned, peeled, sliced
  • 1/2 cup (140g) Greek-style yoghurt

Method

STEP 1

Place chicken in a shallow bowl. Sprinkle with cumin and rub all over. Add half the oil. Turn to coat. Set aside for 10 mins to develop the flavours.

STEP 2

Heat a chargrill on medium-high. Cook the chicken for 4 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 3

Meanwhile, cook the peas in a saucepan of boiling water for 2 mins. Refresh under cold water. Drain. Place in a bowl. Add the cucumber, parsley, mint, onion, lemon juice and remaining oil. Stir to combine.

STEP 4

Cook the wraps on the grill for 30 secs each side or until lightly charred. Transfer to a plate. Cover to keep warm.

STEP 5

Spread the wraps with hommus. Top with the tomato, avocado, chicken and pea mixture. Drizzle with yoghurt. Season. Roll up to enclose the filling.
 

Dietary information

Egg-free
Nut-free
Peanut-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.