Empty My Fridge
High Protein Chicken Wraps | Easy Meal Prep For The Week
Ingredients
- Chicken breast1 kg
- Extra virgin olive oil20 ml
- Garlic4
- Smoked paprika6 g
- Paprika4 g
- Oregano · dried2 g
- Chili flake · dried flakes1 g
- Lemon · juiced½ + 30 ml + 2 g
- Salt
- Black pepper · cracked
- Sambal125 g
- Vegetable oil125 ml
- Ginger5 g
- Dijon mustard10 g
- Greek yoghurt150 g
- Mayonnaise40 g
- Chili oil40 g
- Bread6
- Lettuce
Instructions
- Make the chilli oil and the creamy chilli mayo by whisking each set of ingredients in its own bowl; refrigerate both until serving.
- Combine the chicken tenderloins with olive oil, grated garlic, smoked paprika, sweet paprika, oregano, chilli flakes, lemon juice, salt and pepper. Marinate for 20–30 minutes.
- Heat a non-stick or cast-iron pan over medium-high heat. Cook the tenderloins in batches for 3–4 minutes per side until charred and cooked through.
- In the final 30 seconds of cooking, glaze the chicken lightly with chilli sauce. Rest briefly.
- Warm each flatbread. Spread creamy chilli mayo down the centre, add shredded lettuce and 3–4 tenderloins per wrap, drizzle with extra chilli oil, then wrap tightly.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicGingerLemonYoghurtChicken breastBreadLettuceGreek yoghurt
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