What are the main ingredients in Mediterranean Chicken Wraps?

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

What is the nutritional information of Mediterranean Chicken Wraps?

Calories: 969, Carbs: 83 grams, Fat: grams, Protein: 64.1 grams, Sugar: 21.6 grams, Salt: 2153 grams

How do I prepare Mediterranean Chicken Wraps?

HEAT THOSE WRAPS!: Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. ONION PERFECTION!: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm. DREAMY TZATZIKI & SLAW: In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 10ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside. YOU’RE ALMOST THERE...: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes. LET'S WRAP IT UP!: Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting! MARINATION STATION: Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.

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

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

Mediterranean Chicken Wraps

Name: Mediterranean Chicken Wraps
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

These Mediterranean chicken wraps will take your taste buds on a real getaway! Whole wheat tortillas slathered with a crisp tzatziki, filled with yogurt marinated chicken, a crunchy basil, feta and sundried tomato slaw and fresh dill. Talk about perfection!

Mediterranean Chicken Wraps

with crunchy basil slaw & creamy tzatziki dip

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Danish-style Feta
Free-range Chicken Mini Fillets
Fresh Dill
Greek Yoghurt
NOMU Spanish Rub
Pesto Princess Basil Pesto
Red Onion
Red Onions
Shredded Cabbage & Julienne Carrot
Sun-Dried Tomatoes
Wheat Flour Tortillas

From your kitchen:

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

Serves 1

MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 5ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting!

NOMU Spanish Rub - 10ml
Greek Yoghurt - 65ml
Free-range Chicken Mini Fillets - 150g
Red Onion - 1
Cucumber - 50g
Fresh Dill - 3g
Shredded Cabbage & Julienne Carrot - 150g
Danish-style Feta - 50g
Sun-dried Tomatoes - 25g
Pesto Princess Basil Pesto - 15ml
Wheat Flour Tortillas - 2

Download the Recipe

Serves 2

MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 10ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting!

NOMU Spanish Rub - 20ml
Greek Yoghurt - 125ml
Free-range Chicken Mini Fillets - 300g
Red Onion - 1
Cucumber - 100g
Fresh Dill - 5g
Shredded Cabbage & Julienne Carrot - 300g
Danish-style Feta - 100g
Sun-dried Tomatoes - 50g
Pesto Princess Basil Pesto - 30ml
Wheat Flour Tortillas - 4

Download the Recipe

Serves 3

MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 15ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting!

NOMU Spanish Rub - 30ml
Greek Yoghurt - 170ml
Free-range Chicken Mini Fillets - 450g
Red Onions - 2
Cucumber - 150g
Fresh Dill - 8g
Shredded Cabbage & Julienne Carrot - 450g
Danish-style Feta - 150g
Sun-dried Tomatoes - 75g
Pesto Princess Basil Pesto - 45ml
Wheat Flour Tortillas - 6

Download the Recipe

Serves 4

MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 20ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting!