eCook Meal
Sticky Chicken Wraps
with Sriracha-honey glaze, kale & hummus
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R139.96
for 4 servings · R34.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Gluten-free Charcoal Wraps
- Sweet Sriracha
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Chicken Wraps?
The preparation time for Sticky Chicken Wraps with Sriracha-honey glaze, kale & hummus is between 20 and 25 minutes.
What is the total time required to make Sticky Chicken Wraps with Sriracha-honey glaze, kale & hummus?
The total time required to make Sticky Chicken Wraps with Sriracha-honey glaze, kale & hummus is between 25 and 35 minutes.
How many servings does Sticky Chicken Wraps provide?
4 servings
What are the main ingredients in Sticky Chicken Wraps?
Charcoal Wrap, Chicken, Feta, Hummus, Kale, Radish, Sweet Sriracha, Tomato, White Wine Vinegar
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Chicken Wraps?
Charcoal Wrap, Chicken, Feta, Hummus, Kale, Radish, Sweet Sriracha, Tomato, White Wine Vinegar
How many calories does Sticky Chicken Wraps have?
499 calories
How much fat content does Sticky Chicken Wraps have?
grams