Perfectly toasted tortilla wraps are smeared with sweet chilli mayo and topped with salad leaves, juicy slices of chicken breast, and a deliciously zesty pineapple salsa. Perfect on a hot day and ready in no time!
Spanish Chicken & Pineapple Salsa Wraps
Spanish Chicken & Pineapple Salsa Wraps
with sweet chilli mayo
Hands on Time: 20 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Lime Juice
- NOMU Spanish Rub
- Onion
- Pineapple Pieces
- Piquanté Peppers
- Salad Leaves
- Sweet Chilli Mayo
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ZESTY SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the diced peppers, and the lime juice to (taste). Toss to combine, season, and set aside in the fridge.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into 1cm strips. Coat with the NOMU rub and seasoning. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Remove from the pan.
TOAST TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP
Smear the wraps with ½ the mayo, top with the shredded salad leaves, the charred juicy chicken, the salsa, and dollops of the remaining mayo. That’s a wrap, Chef!
Pineapple Pieces - 60g
Onion - 1
Fresh Coriander - 3g
Piquanté Peppers - 25g
Lime Juice - 10ml
Free-range Chicken Breast - 1
NOMU Spanish Rub - 10ml
Wheat Flour Tortillas - 2
Sweet Chilli Mayo - 50ml
Salad Leaves - 20g
ZESTY SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the diced peppers, and the lime juice to (taste). Toss to combine, season, and set aside in the fridge.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into 1cm strips. Coat with the NOMU rub and seasoning. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Remove from the pan.
TOAST TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP
Smear the wraps with ½ the mayo, top with the shredded salad leaves, the charred juicy chicken, the salsa, and dollops of the remaining mayo. That’s a wrap, Chef!
Pineapple Pieces - 120g
Onion - 1
Fresh Coriander - 5g
Piquanté Peppers - 50g
Lime Juice - 20ml
Free-range Chicken Breasts - 2
NOMU Spanish Rub - 20ml
Wheat Flour Tortillas - 4
Sweet Chilli Mayo - 100ml
Salad Leaves - 40g
ZESTY SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the diced peppers, and the lime juice to (taste). Toss to combine, season, and set aside in the fridge.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into 1cm strips. Coat with the NOMU rub and seasoning. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Remove from the pan.
TOAST TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP
Smear the wraps with ½ the mayo, top with the shredded salad leaves, the charred juicy chicken, the salsa, and dollops of the remaining mayo. That’s a wrap, Chef!
Pineapple Pieces - 180g
Onion - 1
Fresh Coriander - 8g
Piquanté Peppers - 75g
Lime Juice - 30ml
Free-range Chicken Breasts - 3
NOMU Spanish Rub - 30ml
Wheat Flour Tortillas - 6
Sweet Chilli Mayo - 150ml
Salad Leaves - 60g
ZESTY SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the diced peppers, and the lime juice to (taste). Toss to combine, season, and set aside in the fridge.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into 1cm strips. Coat with the NOMU rub and seasoning. When hot, fry the chicken until cooked through and lightly charred, 1-2 minutes per side. Remove from the pan.
TOAST TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP
Smear the wraps with ½ the mayo, top with the shredded salad leaves, the charred juicy chicken, the salsa, and dollops of the remaining mayo. That’s a wrap, Chef!
Pineapple Pieces - 240g
Onion - 1
Fresh Coriander - 10g
Piquanté Peppers - 100g
Lime Juice - 40ml
Free-range Chicken Breasts - 4
NOMU Spanish Rub - 40ml
Wheat Flour Tortillas - 8
Sweet Chilli Mayo - 200ml
Salad Leaves - 80g
Woolies Products in this dish
