What are the main ingredients in Sticky Charcoal Chicken Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sticky Charcoal Chicken Wrap?

Calories: 565, Carbs: 38 grams, Fat: grams, Protein: 51.4 grams, Sugar: 6.5 grams, Salt: 1071 grams

How do I prepare Sticky Charcoal Chicken Wrap?

START WITH A BEET: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway. IN A PICKLE?: In a bowl, combine the vinegar, 10ml of your sweetener of choice, and 20ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency. MASSAGE TIME: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm. SIZZLING CHICKEN: Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside. DON’T CHAR THE CHARCOAL WRAPS: Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish. THAT’S A WRAP!: Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!

What should be prepared from my kitchen to make Sticky Charcoal Chicken Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sticky Charcoal Chicken Wrap

Name: Sticky Charcoal Chicken Wrap
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Sweet, succulent & sticky marinated chicken fillets are boosted with kale & hummus, and swaddled in a yummy charcoal wrap. Sided with beautifully roasted beetroot and scattered with pumpkin seeds – this one is a rainbow taste surprise!

Sticky Charcoal Chicken Wrap

with sweet chilli sauce, kale & hummus

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beetroot
Charcoal Wrap
Charcoal Wraps
Chicken
Danish-style Feta
Free-range Chicken Mini Fillets
Hummus
Kale
Pumpkin Seeds
Radish
Sweet Chilli Sauce
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

START WITH A BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 5ml of your sweetener of choice, and 10ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wrap for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!

Beetroot - 200g
White Wine Vinegar - 10ml
Baby Tomatoes - 80g
Radish - 20g
Hummus - 40ml
Kale - 50g
Free-range Chicken Mini Fillets - 150g
Sweet Chilli Sauce - 15ml
Charcoal Wrap - 1
Pumpkin Seeds - 10g
Danish-style Feta - 25g

Download the Recipe

Serves 2

START WITH A BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 10ml of your sweetener of choice, and 20ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!

Beetroot - 400g
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Radish - 40g
Hummus - 80ml
Kale - 100g
Free-range Chicken Mini Fillets - 300g
Sweet Chilli Sauce - 30ml
Charcoal Wraps - 2
Pumpkin Seeds - 20g
Danish-style Feta - 50g

Download the Recipe

Serves 3

START WITH A BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 15ml of your sweetener of choice, and 30ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!

Beetroot - 600g
White Wine Vinegar - 30ml
Baby Tomatoes - 240g
Radish - 60g
Hummus - 120ml
Kale - 150g
Free-range Chicken Mini Fillets - 450g
Sweet Chilli Sauce - 45ml
Charcoal Wraps - 3
Pumpkin Seeds - 30g
Danish-style Feta - 75g

Download the Recipe

Serves 4

START WITH A BEET
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 20ml of your sweetener of choice, and 140ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!