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Sweet chilli chicken-free wraps with BBQ corn

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Meat-free sweet chilli tenders? Yes, please! Load up wraps with salad, corn and avocado to create this plant-based dinner. It’s quick, easy and perfect for weeknights.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Sweet chilli chicken-free wraps with BBQ corn

Ingredients

  • 2 x 300g pkts Herb & Sons Chicken-Free Sweet Chilli Tenders
  • 4 corn cobs, husks and silk removed
  • 350g pkt Coles Kitchen Green Goddess Salad Kit or Kaleslaw Salad Kit
  • 4 Coles 70% Lower Carb High Fibre White Wraps
  • 1 Hass avocado, stoned, peeled, sliced

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place the tenders on the lined tray and bake for 12-15 mins or until golden and heated through.
  2. Step 2

    Meanwhile, heat a large frying pan over medium heat. Spray corn with olive oil spray and cook, turning, for 8-10 mins or until lightly charred. Remove almond sachet or seed sachet from the salad kit. Heat a small frying pan over medium heat. Add the almond or seeds and cook, stirring, for 1-2 mins or until lightly toasted.
  3. Step 3

    Thickly slice the tenders. Divide wraps among serving plates and top with tenders, salad mix and avocado. Sprinkle with almond or seeds and drizzle with dressing from the salad kit. Season and serve with corn.

    Find me: These tasty plant-based tenders are Australian made and suitable for vegans. Find them in the chilled section.

Sweet chilli chicken-free wraps with BBQ corn

Sweet chilli chicken-free wraps with BBQ corn
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 2 x 300g pkts Herb & Sons Chicken-Free Sweet Chilli Tenders
  • 4 corn cobs, husks and silk removed
  • 350g pkt Coles Kitchen Green Goddess Salad Kit or Kaleslaw Salad Kit
  • 4 Coles 70% Lower Carb High Fibre White Wraps
  • 1 Hass avocado, stoned, peeled, sliced
    Description

    Meat-free sweet chilli tenders? Yes, please! Load up wraps with salad, corn and avocado to create this plant-based dinner. It’s quick, easy and perfect for weeknights.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a large baking tray with baking paper. Place the tenders on the lined tray and bake for 12-15 mins or until golden and heated through.
    2. Step 2

      Meanwhile, heat a large frying pan over medium heat. Spray corn with olive oil spray and cook, turning, for 8-10 mins or until lightly charred. Remove almond sachet or seed sachet from the salad kit. Heat a small frying pan over medium heat. Add the almond or seeds and cook, stirring, for 1-2 mins or until lightly toasted.
    3. Step 3

      Thickly slice the tenders. Divide wraps among serving plates and top with tenders, salad mix and avocado. Sprinkle with almond or seeds and drizzle with dressing from the salad kit. Season and serve with corn.

      Find me: These tasty plant-based tenders are Australian made and suitable for vegans. Find them in the chilled section.