This wrap is a delicious option for a delicious dinner. The sweet chilli chicken is the perfect balance of sweet and spicy, while the roasted butternut adds some depth alongside fresh & crunchy cucumber. We added some of That Mayo for a creamy texture & a bit of tang.
Cheeky Chicken & Sweet Chilli Wrap
Cheeky Chicken & Sweet Chilli Wrap
with cucumber, roasted butternut & That Mayo
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Green Leaves
- Sweet Chilli Sauce
- That Mayo (Original)
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE ROAST
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the green leaves. Cut the cucumber into half-moons.
SWEET CHICK
When the butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the sweet chilli sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortilla for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortilla. Top with the shredded leaves, the roasted butternut, the cucumber half-moons, and the sweet chilli chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 250g
Green Leaves - 20g
Cucumber - 50g
Free-range Chicken Mini Fillets - 150g
Sweet Chilli Sauce - 30ml
Wheat Flour Tortillas - 1
That Mayo (Original) - 20ml
READY THE ROAST
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the green leaves. Cut the cucumber into half-moons.
SWEET CHICK
When the butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the sweet chilli sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted butternut, the cucumber half-moons, and the sweet chilli chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 500g
Green Leaves - 40g
Cucumber - 100g
Free-range Chicken Mini Fillets - 300g
Sweet Chilli Sauce - 60ml
Wheat Flour Tortillas - 2
That Mayo (Original) - 40ml
READY THE ROAST
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the green leaves. Cut the cucumber into half-moons.
SWEET CHICK
When the butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the sweet chilli sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted butternut, the cucumber half-moons, and the sweet chilli chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 750g
Green Leaves - 60g
Cucumber - 150g
Free-range Chicken Mini Fillets - 450g
Sweet Chilli Sauce - 90ml
Wheat Flour Tortillas - 3
That Mayo (Original) - 60ml
READY THE ROAST
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the green leaves. Cut the cucumber into half-moons.
SWEET CHICK
When the butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the sweet chilli sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted butternut, the cucumber half-moons, and the sweet chilli chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 1kg
Green Leaves - 80g
Cucumber - 200g
Free-range Chicken Mini Fillets - 600g
Sweet Chilli Sauce - 125ml
Wheat Flour Tortillas - 4
That Mayo (Original) - 80ml
Woolies Products in this dish
