This wrap is a delicious option for a delicious dinner. The sweet chilli chicken is the perfect balance of sweet and spicy, while the roasted butternut adds some depth alongside fresh & crunchy cucumber. We added some of That Mayo for a creamy texture & a bit of tang.
Cheeky Chicken & Sweet Chilli Wrap
Cheeky Chicken & Sweet Chilli Wrap
with cucumber, roasted butternut & That Mayo
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Green Leaves
- Sweet Chilli Sauce
- That Mayo (Original)
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the Green Leaves. Cut the Cucumber into half-moons.
SWEET CHICK
When the Butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the Sweet Chilli Sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortilla for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortilla. Top with the shredded leaves, the roasted Butternut, the Cucumber half-moons, and the sweet chilli Chicken/" title="View all our recipes with Chicken at eCook">Chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 250g
Green Leaves - 20g
Cucumber - 50g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Sweet Chilli Sauce - 30ml
Wheat Flour Tortillas - 1
That Mayo (Original) - 20ml
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the Green Leaves. Cut the Cucumber into half-moons.
SWEET CHICK
When the Butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the Sweet Chilli Sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted Butternut, the Cucumber half-moons, and the sweet chilli Chicken/" title="View all our recipes with Chicken at eCook">Chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 500g
Green Leaves - 40g
Cucumber - 100g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Sweet Chilli Sauce - 60ml
Wheat Flour Tortillas - 2
That Mayo (Original) - 40ml
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the Green Leaves. Cut the Cucumber into half-moons.
SWEET CHICK
When the Butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the Sweet Chilli Sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted Butternut, the Cucumber half-moons, and the sweet chilli Chicken/" title="View all our recipes with Chicken at eCook">Chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 750g
Green Leaves - 60g
Cucumber - 150g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Sweet Chilli Sauce - 90ml
Wheat Flour Tortillas - 3
That Mayo (Original) - 60ml
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHOP CHOP
Rinse and roughly shred the Green Leaves. Cut the Cucumber into half-moons.
SWEET CHICK
When the Butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the Sweet Chilli Sauce and toss until coated. Season to taste.
TOAST TIME
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through.
WRAP IT UP!
Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted Butternut, the Cucumber half-moons, and the sweet chilli Chicken/" title="View all our recipes with Chicken at eCook">Chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
Butternut - 1kg
Green Leaves - 80g
Cucumber - 200g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Sweet Chilli Sauce - 125ml
Wheat Flour Tortillas - 4
That Mayo (Original) - 80ml
Frequently Asked Questions
What is the preparation time for Cheeky Chicken & Sweet Chilli Wrap?
The preparation time for Cheeky Chicken & Sweet Chilli Wrap with cucumber, roasted butternut & That Mayo is between 20 and 35 minutes.
What is the total time required to make Cheeky Chicken & Sweet Chilli Wrap with cucumber, roasted butternut & That Mayo?
The total time required to make Cheeky Chicken & Sweet Chilli Wrap with cucumber, roasted butternut & That Mayo is between 40 and 55 minutes.
How many servings does Cheeky Chicken & Sweet Chilli Wrap provide?
4 servings
What are the main ingredients in Cheeky Chicken & Sweet Chilli Wrap?
Butternut, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Sweet Chilli Sauce, That Mayo (Original), Wheat Flour Tortillas
What is the nutritional information of Cheeky Chicken & Sweet Chilli Wrap?
Calories: 661, Carbs: 201 grams, Fat: grams, Protein: 44.8 grams, Sugar: 23.1 grams, Salt: 1148 grams
How do I prepare Cheeky Chicken & Sweet Chilli Wrap?
READY THE ROAST: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CHOP CHOP: Rinse and roughly shred the green leaves. Cut the cucumber into half-moons. SWEET CHICK: When the butternut has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 1-2 minutes per side until golden and cooked through. Remove from the heat and place in a bowl. Add the sweet chilli sauce and toss until coated. Season to taste. TOAST TIME: Return the pan, wiped down, to a medium-high heat. When hot, dry toast the tortillas for 30-60 seconds per side until heated and lightly crisped. Alternatively, pop them in the microwave for 30-60 seconds until warmed through. WRAP IT UP!: Smear the mayo over the warmed tortillas. Top with the shredded leaves, the roasted butternut, the cucumber half-moons, and the sweet chilli chicken (and all the sauce). Serve with any remaining fillings on the side. Well done, Chef!
What should be prepared from my kitchen to make Cheeky Chicken & Sweet Chilli Wrap?
Butternut, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Sweet Chilli Sauce, That Mayo (Original), Wheat Flour Tortillas
How many calories does Cheeky Chicken & Sweet Chilli Wrap have?
661 calories
How much fat content does Cheeky Chicken & Sweet Chilli Wrap have?
grams
Woolies Products in this dish
