Recipe: The Healthy Chicken Wrap

Ingredients

1x free range chicken fillet (170g) diced
1x small pinch of saffron
Zest of half an orange (segment the orange to release the flesh from the skin, peel and pith, keep 3 segments for this wrap)
1x teaspoon of dried tarragon
2x teaspoon of olive oil
15g whole toasted almonds roughly chopped
5g sunflower and pumpkin mix
1 teaspoon (10g) Ballymaloe Cranberry Sauce
1 teaspoon (10g) Mayonnaise
Half an avocado (60g) in chunky dice
Sea salt and freshly cracked black pepper
Generous amount of lettuce leaves
1x seeded wrap

Method

  1. Place the diced chicken into a bowl, add the orange zest, saffron, tarragon, and 1 teaspoon of olive oil, mix to combine and coat, cover well and leave to marinade in the fridge for at least an hour.
  2. Heat a non-stick frying pan, NOW season the chicken well with sea salt and freshly cracked black pepper, stir and using a spatula pop the marinated chicken and all of its delicious flavourings in a single layer onto the frying pan, ensure it is in a single layer and that it sizzles on contact.
  3. Allow the chicken to cook and caramelise on all sides, ensure it is firm to the touch and fully cooked through before removing to a plate to allow it to rest for a moment before assembling the wrap.

The salsa

  1. In a bowl mix together the avocado dice, the roughly chopped almonds, the whole seeds, a generous teaspoon of olive oil, lots of sea salt and freshly cracked pepper then taste to ensure it is well seasoned.

To build the wrap

  1. Heat a large frying pan, place the wrap and fry for a minute on each side.
  2. Remove the warmed seeded wrap to a chopping board, slather it in Ballymaloe Cranberry Sauce and Mayonnaise.
  3. Place the leaves to one side of the wrap, top with the warmed chicken, sprinkle with seeds, position the three orange segments evenly, top with the avocado salsa and begin to wrap BUT ensure either end is free of filling – once it is fully and tightly wrapped stuff the ends back into the wrap to create a secure close.
  4. Cut the wrap at an angle and enjoy the fantastic combination of flavours and textures and that festive aroma that has taken over your kitchen

Source: Ballymaloe

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