What are the main ingredients in Spanish Chicken & Pineapple Wraps?

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

What is the nutritional information of Spanish Chicken & Pineapple Wraps?

Calories: 964, Carbs: 75 grams, Fat: grams, Protein: 45.2 grams, Sugar: 16.7 grams, Salt: 1697 grams

How do I prepare Spanish Chicken & Pineapple Wraps?

GOLDEN SPANISH CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan, season, and set aside. TOASTED TORTILLAS: Place the tortillas on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the tortillas until heated through, 30-60 seconds per side. LET’S WRAP THINGS UP: Smear the wraps with the mayo, top with the shredded salad leaves, the charred juicy chicken, the drained pineapple pieces, the drained peppers, the chopped chives, and the crispy onion bits. That’s a wrap, Chef!

What should be prepared from my kitchen to make Spanish Chicken & Pineapple Wraps?

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

Spanish Chicken & Pineapple Wraps

With culinary influences from Europe and Africa, it’s no wonder Spanish food has some of the most loved recipes in the world! If you haven’t tried it before, prepare to fall head over stomach as you bite into a toasted tortilla wrap, stacked with fresh greens, sweet pineapple, NOMU Spanish Rub-spiced chicken, roasted garlic mayo, and crispy onion bits for crunch.

Spanish Chicken & Pineapple Wraps

with roasted garlic mayo & fresh chives

Hands on Time: 15 - 20 minutes

Overall Time: 15 - 20 minutes

Download the Recipe for 2

Ingredients:

Chicken
Crispy Onion Bits
Free-range Chicken Mini Fillets
Fresh Chives
Green Leaves
NOMU Spanish Rub
Piquanté Peppers
Roasted Garlic Mayo
Tinned Pineapple Pieces
Wheat Flour Tortillas

From your kitchen:

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

Photo of Spanish Chicken & Pineapple Wraps

Serves 1

GOLDEN SPANISH CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with the NOMU rub. Remove from the pan, season, and set aside.
TOASTED TORTILLAS
Place the tortillas on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the tortillas until heated through, 30-60 seconds per side.
LET’S WRAP THINGS UP
Smear the wraps with the mayo, top with the shredded salad leaves, the charred juicy chicken, the drained pineapple pieces, the drained peppers, the chopped chives, and the crispy onion bits. That’s a wrap, Chef!

Free-range Chicken Mini Fillets - 150g
NOMU Spanish Rub - 10ml
Wheat Flour Tortillas - 2
Roasted Garlic Mayo - 1 unit
Green Leaves - 20g
Tinned Pineapple Pieces - 60g
Piquanté Peppers - 20g
Fresh Chives - 3g
Crispy Onion Bits - 20ml

Download the Recipe

Serves 2

GOLDEN SPANISH CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan, season, and set aside.
TOASTED TORTILLAS
Place the tortillas on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the tortillas until heated through, 30-60 seconds per side.
LET’S WRAP THINGS UP
Smear the wraps with the mayo, top with the shredded salad leaves, the charred juicy chicken, the drained pineapple pieces, the drained peppers, the chopped chives, and the crispy onion bits. That’s a wrap, Chef!

Free-range Chicken Mini Fillets - 300g
NOMU Spanish Rub - 20ml
Wheat Flour Tortillas - 4
Roasted Garlic Mayo - 2 units
Green Leaves - 40g
Tinned Pineapple Pieces - 120g
Piquanté Peppers - 40g
Fresh Chives - 5g
Crispy Onion Bits - 40ml

Download the Recipe

Serves 3

GOLDEN SPANISH CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan, season, and set aside.
TOASTED TORTILLAS
Place the tortillas on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the tortillas until heated through, 30-60 seconds per side.
LET’S WRAP THINGS UP
Smear the wraps with the mayo, top with the shredded salad leaves, the charred juicy chicken, the drained pineapple pieces, the drained peppers, the chopped chives, and the crispy onion bits. That’s a wrap, Chef!

Free-range Chicken Mini Fillets - 450g
NOMU Spanish Rub - 30ml
Wheat Flour Tortillas - 6
Roasted Garlic Mayo - 3 units
Green Leaves - 60g
Tinned Pineapple Pieces - 180g
Piquanté Peppers - 60g
Fresh Chives - 8g
Crispy Onion Bits - 60ml

Download the Recipe

Serves 4

GOLDEN SPANISH CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan, season, and set aside.
TOASTED TORTILLAS
Place the tortillas on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the tortillas until heated through, 30-60 seconds per side.
LET’S WRAP THINGS UP
Smear the wraps with the mayo, top with the shredded salad leaves, the charred juicy chicken, the drained pineapple pieces, the drained peppers, the chopped chives, and the crispy onion bits. That’s a wrap, Chef!