Create some drama at the dinner table, Chef, when you reveal these dramatic-looking black charcoal wraps. Wrapped around zesty pickled carrots, a sun dried tomato-infused yoghurt, NOMU Cajun Rub-spiced chicken strips & fresh greens.
Charcoal Chicken Wraps
Charcoal Chicken Wraps
with carrot matchsticks & sun-dried tomato yoghurt
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Gluten-free Charcoal Wraps
- Greek Yoghurt
- Green Leaves
- Lemon Juice
- NOMU Cajun Rub
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CARROTS & SOME PREP
In a bowl, combine the carrot matchsticks, the lemon juice, and seasoning. In another small bowl, combine the chopped sun-dried tomatoes and the yoghurt.
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 in oil, the NOMU rub, and season. When hot, fry the chicken until slightly charred and cooked through, 1-2 minutes per side. Remove from the pan.
WRAPS
Return the pan, wiped down, to medium-high heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
TIME TO DINE
Layer the shredded greens, the pickled carrots, the cooked chicken, and the sun-dried tomato yoghurt on the half side of each wrap. Roll it up, and enjoy. Dig in, Chef!
Carrot - 120g
Lemon Juice - 15ml
Sun-dried Tomatoes - 15g
Greek Yoghurt - 40ml
Free-range Chicken Breast - 1
NOMU Cajun Rub - 7,5ml
Gluten-free Charcoal Wraps - 2
Green Leaves - 20g
CARROTS & SOME PREP
In a bowl, combine the carrot matchsticks, the lemon juice, and seasoning. In another small bowl, combine the chopped sun-dried tomatoes and the yoghurt.
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 in oil, the NOMU rub, and season. When hot, fry the chicken until slightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
WRAPS
Return the pan, wiped down, to medium-high heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
TIME TO DINE
Layer the shredded greens, the pickled carrots, the cooked chicken, and the sun-dried tomato yoghurt on the half side of each wrap. Roll it up, and enjoy. Dig in, Chef!
Carrot - 240g
Lemon Juice - 30ml
Sun-dried Tomatoes - 30g
Greek Yoghurt - 80ml
Free-range Chicken Breasts - 2
NOMU Cajun Rub - 15ml
Gluten-free Charcoal Wraps - 4
Green Leaves - 40g
CARROTS & SOME PREP
In a bowl, combine the carrot matchsticks, the lemon juice, and seasoning. In another small bowl, combine the chopped sun-dried tomatoes and the yoghurt.
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 in oil, the NOMU rub, and season. When hot, fry the chicken until slightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
WRAPS
Return the pan, wiped down, to medium-high heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
TIME TO DINE
Layer the shredded greens, the pickled carrots, the cooked chicken, and the sun-dried tomato yoghurt on the half side of each wrap. Roll it up, and enjoy. Dig in, Chef!
Carrot - 360g
Lemon Juice - 45ml
Sun-dried Tomatoes - 45g
Greek Yoghurt - 125ml
Free-range Chicken Breasts - 3
NOMU Cajun Rub - 22,5ml
Gluten-free Charcoal Wraps - 6
Green Leaves - 60g
CARROTS & SOME PREP
In a bowl, combine the carrot matchsticks, the lemon juice, and seasoning. In another small bowl, combine the chopped sun-dried tomatoes and the yoghurt.
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 in oil, the NOMU rub, and season. When hot, fry the chicken until slightly charred and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
WRAPS
Return the pan, wiped down, to medium-high heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
TIME TO DINE
Layer the shredded greens, the pickled carrots, the cooked chicken, and the sun-dried tomato yoghurt on the half side of each wrap. Roll it up, and enjoy. Dig in, Chef!
Carrot - 480g
Lemon Juice - 60ml
Sun-dried Tomatoes - 60g
Greek Yoghurt - 160ml
Free-range Chicken Breasts - 4
NOMU Cajun Rub - 30ml
Gluten-free Charcoal Wraps - 8
Green Leaves - 80g
Woolies Products in this dish
