A thick layer of red pesto and creamy cottage cheese cover soft wheat flour tortillas, encircling Cajun-spiced chicken mini fillets, pickled slaw, caramelised onion, and mint. Get ready for a flavour explosion!
Cajun Chicken & Red Pesto Wraps
Cajun Chicken & Red Pesto Wraps
with caramelised onion & smooth cottage cheese
Hands on Time: 25 - 35 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Mint
- Green Leaves
- Low Fat Smooth Cottage Cheese
- NOMU Cajun Rub
- Onion
- Pesto Princess Red Pesto
- Pickling Liquid
- Red Cabbage & Julienne Carrot
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
MARINATE THE Chicken
Rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate.
FANCY FILLINGS
Place the cabbage and carrot in a bowl and pour over the pickling liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese and loosen it slightly with 1 tsp of water or milk. Season to taste and set aside for serving.
CREAMY CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of pickling liquid from the slaw to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
FRAGRANT FRIED Chicken
Return the pan to a medium heat. When hot, pan fry the mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest in the pan until serving.
TIME TO HEAT THINGS UP
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.
TIME TO WRAP THINGS UP
Lay out the toasty wraps and smear over the creamy red pesto. In the centre, pile up the shredded green leaves, pickled slaw, caramelised Onion, and Cajun Chicken. Garnish with the sliced mint and fold it all up. Finger-licking good!
MARINATE THE Chicken
Rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate.
FANCY FILLINGS
Place the cabbage and carrot in a bowl and pour over the pickling liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese and loosen it slightly with 2 tsp of water or milk. Season to taste and set aside for serving.
CREAMY CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of pickling liquid from the slaw to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
FRAGRANT FRIED Chicken
Return the pan to a medium heat. When hot, pan fry the mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest in the pan until serving.
TIME TO HEAT THINGS UP
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.
TIME TO WRAP THINGS UP
Lay out the toasty wraps and smear over the creamy red pesto. In the centre, pile up the shredded green leaves, pickled slaw, caramelised Onion, and Cajun Chicken. Garnish with the sliced mint and fold it all up. Finger-licking good!
MARINATE THE Chicken
Rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate.
FANCY FILLINGS
Place the cabbage and carrot in a bowl and pour over the pickling liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese and loosen it slightly with 2 tsp of water or milk. Season to taste and set aside for serving.
CREAMY CARAMELISED Onion
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of pickling liquid from the slaw to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
FRAGRANT FRIED Chicken
Return the pan to a medium heat. When hot, pan fry the mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest in the pan until serving.
TIME TO HEAT THINGS UP
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.
TIME TO WRAP THINGS UP
Lay out the toasty wraps and smear over the creamy red pesto. In the centre, pile up the shredded green leaves, pickled slaw, caramelised Onion, and Cajun Chicken. Garnish with the sliced mint and fold it all up. Finger-licking good!
MARINATE THE Chicken
Rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate.
FANCY FILLINGS
Place the cabbage and carrot in a bowl and pour over the pickling liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese and loosen it slightly with 1 tbsp of water or milk. Season to taste and set aside for serving.
CREAMY CARAMELISED Onion
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 10-12 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of pickling liquid from the slaw to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
FRAGRANT FRIED Chicken
Return the pan to a medium heat. When hot, pan fry the 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 in the pan until serving.
TIME TO HEAT THINGS UP
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.
TIME TO WRAP THINGS UP
Lay out the toasty wraps and smear over the creamy red pesto. In the centre, pile up the shredded green leaves, pickled slaw, caramelised Onion, and Cajun Chicken. Garnish with the sliced mint and fold it all up. Finger-licking good!
Frequently Asked Questions
What is the preparation time for Cajun Chicken & Red Pesto Wraps?
The preparation time for Cajun Chicken & Red Pesto Wraps with caramelised onion & smooth cottage cheese is between 25 and 35 minutes.
What is the total time required to make Cajun Chicken & Red Pesto Wraps with caramelised onion & smooth cottage cheese?
The total time required to make Cajun Chicken & Red Pesto Wraps with caramelised onion & smooth cottage cheese is between 30 and 40 minutes.
How many servings does Cajun Chicken & Red Pesto Wraps provide?
4 servings
What are the main ingredients in Cajun Chicken & Red Pesto Wraps?
Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Green Leaves, Low Fat Smooth Cottage Cheese, NOMU Cajun Rub, Onion, Pesto Princess Red Pesto, Pickling Liquid, Red Cabbage & Julienne Carrot, Wheat Flour Tortillas
What is the nutritional information of Cajun Chicken & Red Pesto Wraps?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Cajun Chicken & Red Pesto Wraps?
TIME TO WRAP THINGS UP: Lay out the toasty wraps and smear over the creamy red pesto. In the centre, pile up the shredded green leaves, pickled slaw, caramelised onion, and Cajun chicken. Garnish with the sliced mint and fold it all up. Finger-licking good! MARINATE THE CHICKEN: Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Place in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate. FANCY FILLINGS: Place the cabbage and carrot in a bowl and pour over the pickling liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese and loosen it slightly with 2 tsp of water or milk. Season to taste and set aside for serving. CREAMY CARAMELISED ONION: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of pickling liquid from the slaw to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. FRAGRANT FRIED CHICKEN: Return the pan to a medium heat. When hot, pan fry the mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest in the pan until serving. TIME TO HEAT THINGS UP: 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.
What should be prepared from my kitchen to make Cajun Chicken & Red Pesto Wraps?
Chicken, Free-range Chicken Mini Fillets, Fresh Mint, Green Leaves, Low Fat Smooth Cottage Cheese, NOMU Cajun Rub, Onion, Pesto Princess Red Pesto, Pickling Liquid, Red Cabbage & Julienne Carrot, Wheat Flour Tortillas
How many calories does Cajun Chicken & Red Pesto Wraps have?
calories
How much fat content does Cajun Chicken & Red Pesto Wraps have?
grams
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