What are the main ingredients in Sticky Chicken Wraps?

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

What is the nutritional information of Sticky Chicken Wraps?

Calories: 499, Carbs: 39 grams, Fat: grams, Protein: 46.7 grams, Sugar: 18 grams, Salt: 878 grams

How do I prepare Sticky Chicken Wraps?

IN A PICKLE: In a bowl, combine the white wine vinegar with 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the quartered tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. MASSAGE TIME: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover to keep warm. MARINATION & SRIRACHA: Place the chicken mini fillets in a bowl with the sweet Sriracha, a drizzle of oil, and some seasoning. Toss until fully coated. Set aside to marinate for at least 10 minutes. Loosen the hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SIZZLING CHICKEN & CHARCOAL WRAPS: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken mini fillets for 2-3 minutes per side until golden and cooked through. Wipe down the pan and return it to a medium heat. Heat the charcoal wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat them, otherwise they dry out and become too crispy to fold. THAT’S A WRAP: Time to assemble the scrumptious wraps! Place the kale in the centre and top with the Sriracha-glazed chicken. Scatter over the tomatoes and radish, crumble over the feta, and generously drizzle with the hummus. Look at you go, Chef!

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

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

Sticky Chicken Wraps

Name: Sticky Chicken Wraps
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive & coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Sriracha and honey – a love story written in the stars and a dazzling marinade for succulent chicken mini fillets. Enveloped in gluten-free charcoal wraps with feta, kale, and hummus. Heavenly!

Sticky Chicken Wraps

with Sriracha-honey glaze, kale & hummus

Hands on Time: 20 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Danish-style Feta
Free-range Chicken Mini Fillets
Gluten-free Charcoal Wraps
Hummus
Kale
Radish
Sweet Sriracha
Tomato
Tomatoes
White Wine Vinegar

From your kitchen:

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

Serves 1

MARINATION & SRIRACHA
Place the chicken mini fillets in a bowl with the sweet Sriracha, a drizzle of oil, and some seasoning. Toss until fully coated. Set aside to marinate for at least 10 minutes. Loosen the hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
In a bowl, combine the white wine vinegar with 5ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the quartered tomatoes and the radish rounds. Toss until fully coated and set aside to pickle.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN & CHARCOAL WRAPS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken mini fillets for 2-3 minutes per side until golden and cooked through. Wipe down the pan and return it to a medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat them, otherwise they dry out and become too crispy to fold.
THAT’S A WRAP
Time to assemble the scrumptious wraps! Place the kale in the centre and top with the Sriracha-glazed chicken. Scatter over the tomatoes and radish, crumble over the feta, and generously drizzle with the hummus. Look at you go, Chef!

Free-range Chicken Mini Fillets - 150g
Sweet Sriracha - 15ml
Hummus - 40ml
White Wine Vinegar - 10ml
Tomato - 1
Radish - 20g
Kale - 50g
Gluten-free Charcoal Wraps - 2
Danish-style Feta - 25g

Download the Recipe

Serves 2

MARINATION & SRIRACHA
Place the chicken mini fillets in a bowl with the sweet Sriracha, a drizzle of oil, and some seasoning. Toss until fully coated. Set aside to marinate for at least 10 minutes. Loosen the hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
In a bowl, combine the white wine vinegar with 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the quartered tomatoes and the radish rounds. Toss until fully coated and set aside to pickle.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN & CHARCOAL WRAPS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken mini fillets for 2-3 minutes per side until golden and cooked through. Wipe down the pan and return it to a medium heat. Heat the charcoal wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat them, otherwise they dry out and become too crispy to fold.
THAT’S A WRAP
Time to assemble the scrumptious wraps! Place the kale in the centre and top with the Sriracha-glazed chicken. Scatter over the tomatoes and radish, crumble over the feta, and generously drizzle with the hummus. Look at you go, Chef!

Free-range Chicken Mini Fillets - 300g
Sweet Sriracha - 30ml
Hummus - 80ml
White Wine Vinegar - 20ml
Tomato - 1
Radish - 40g
Kale - 100g
Gluten-free Charcoal Wraps - 4
Danish-style Feta - 50g

Download the Recipe

Serves 3

MARINATION & SRIRACHA
Place the chicken mini fillets in a bowl with the sweet Sriracha, a drizzle of oil, and some seasoning. Toss until fully coated. Set aside to marinate for at least 10 minutes. Loosen the hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
In a bowl, combine the white wine vinegar with 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the quartered tomatoes and the radish rounds. Toss until fully coated and set aside to pickle.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN & CHARCOAL WRAPS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken mini fillets for 2-3 minutes per side until golden and cooked through. Wipe down the pan and return it to a medium heat. Heat the charcoal wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat them, otherwise they dry out and become too crispy to fold.
THAT’S A WRAP
Time to assemble the scrumptious wraps! Place the kale in the centre and top with the Sriracha-glazed chicken. Scatter over the tomatoes and radish, crumble over the feta, and generously drizzle with the hummus. Look at you go, Chef!

Free-range Chicken Mini Fillets - 450g
Sweet Sriracha - 45ml
Hummus - 120ml
White Wine Vinegar - 30ml
Tomatoes - 2
Radish - 60g
Kale - 150g
Gluten-free Charcoal Wraps - 6
Danish-style Feta - 75g

Download the Recipe

Serves 4

MARINATION & SRIRACHA
Place the chicken mini fillets in a bowl with the sweet Sriracha, a drizzle of oil, and some seasoning. Toss until fully coated. Set aside to marinate for at least 10 minutes. Loosen the hummus with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
IN A PICKLE
In a bowl, combine the white wine vinegar with 20ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the quartered tomatoes and the radish rounds. Toss until fully coated and set aside to pickle.
MASSAGE TIME
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING CHICKEN & CHARCOAL WRAPS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken mini fillets for 2-3 minutes per side until golden and cooked through. Wipe down the pan and return it to a medium heat. Heat the charcoal wraps one at a time for 10-15 seconds per side until warmed through but still pliable. Be careful not to overheat them, otherwise they dry out and become too crispy to fold.
THAT’S A WRAP
Time to assemble the scrumptious wraps! Place the kale in the centre and top with the Sriracha-glazed chicken. Scatter over the tomatoes and radish, crumble over the feta, and generously drizzle with the hummus. Look at you go, Chef!