What are the main ingredients in Tasty Chicken Mince Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Tasty Chicken Mince Wrap?

Calories: 1141, Carbs: 152 grams, Fat: grams, Protein: 47.5 grams, Sugar: 32.8 grams, Salt: 2435 grams

How do I prepare Tasty Chicken Mince Wrap?

MMMMM MINCE: Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover. ADD SOME COLOUR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover. REACH FOR THE ROTIS: Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover. SRIRACHA SAUCE: In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency. READY THE ROAST: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). EAT UP, CHEF!: Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.

What should be prepared from my kitchen to make Tasty Chicken Mince Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Tasty Chicken Mince Wrap

Name: Tasty Chicken Mince Wrap
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

This dish is both delicious & easy. That’s because it’s packed full of goodness, starting with charred peppers & red onions, green leaves, oven-roasted butternut chunks, cucumber matchsticks, and caramelised chicken mince. Dollop over the sriracha sauce, fold, and enjoy. That’s a wrap, Chef!

Tasty Chicken Mince Wrap

with roast butternut & sriracha That Mayo

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Butternut
Chicken
Cucumber
Free-Range Chicken Mince
Green Leaves
NOMU BBQ Rub
Onion
Onions
Rotis
Sriracha Sauce
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.

Butternut - 250g
Free-range Chicken Mince - 150g
NOMU BBQ Rub - 15ml
That Mayo (Original) - 40ml
Sriracha Sauce - 7,5ml
Onion - 1
Bell Pepper - 1
Rotis - 2
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.

Butternut - 500g
Free-range Chicken Mince - 300g
NOMU BBQ Rub - 30ml
That Mayo (Original) - 80ml
Sriracha Sauce - 15ml
Onion - 1
Bell Pepper - 1
Rotis - 4
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.

Butternut - 750g
Free-range Chicken Mince - 450g
NOMU BBQ Rub - 45ml
That Mayo (Original) - 125ml
Sriracha Sauce - 22,5ml
Onions - 2
Bell Peppers - 2
Rotis - 6
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.