Perfectly toasted tortilla wraps are smeared with tangy sour cream and topped with salad leaves, bright tomato rounds, juicy slices of chicken breast, crispy & smoky chickpeas, and pickled cucumber & onion. All of this delicious goodness is then drizzled with a chermoula sauce and sprinkled with fresh chopped mint before being wrapped up and devoured!
Chermoula Chicken Wrap
Chermoula Chicken Wrap
with fresh mint, chickpeas & smoked paprika
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Chickpeas
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Mint
- Lemon Juice
- Onion
- Pesto Princess Chermoula Paste
- Salad Leaves
- Smoked Paprika
- Sour Cream
- Tomato
- Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
PAPRIKA Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the paprika. Remove from the pan and season.
PREPARATION STATION
Peel and finely slice ¼ of the Onion. Cut the Cucumber into half-moons. Cut the tomato into rounds. Rinse the salad leaves and the mint. Pick the mint and roughly shred the salad leaves.
IN A PICKLE
In a bowl, combine the sliced Onion, the Cucumber half-moons, the lemon juice, 10ml of water, seasoning, and 5ml of sweetener. Set aside.
GOLDEN BUTTERY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
In a small bowl, loosen the chermoula with water in 10ml increments until drizzling consistency.
TORTILLA TOASTY
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
STACK ‘EM AND WRAP ‘EM
Smear the wraps with the sour cream. Top with the shredded leaves, the tomato rounds, the Chicken slices, the crispy Chickpeas, and the pickled veg. Drizzle over the loosened chermoula and sprinkle over the chopped mint. Wrap it up and enjoy, Chef!
PAPRIKA Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the paprika. Remove from the pan and season.
PREPARATION STATION
Peel and finely slice ½ of the Onion. Cut the Cucumber into half-moons. Cut the tomato into rounds. Rinse the salad leaves and the mint. Pick the mint and roughly shred the salad leaves.
IN A PICKLE
In a bowl, combine the sliced Onion, the Cucumber half-moons, the lemon juice, 20ml of water, seasoning, and 10ml of sweetener. Set aside.
GOLDEN BUTTERY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
In a small bowl, loosen the chermoula with water in 10ml increments until drizzling consistency.
TORTILLA TOASTY
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
STACK ‘EM AND WRAP ‘EM
Smear the wraps with the sour cream. Top with the shredded leaves, the tomato rounds, the Chicken slices, the crispy Chickpeas, and the pickled veg. Drizzle over the loosened chermoula and sprinkle over the chopped mint. Wrap it up and enjoy, Chef!
PAPRIKA Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the paprika. Remove from the pan and season.
PREPARATION STATION
Peel and finely slice ¾ of the Onion. Cut the Cucumber into half-moons. Cut the tomatoes into rounds. Rinse the salad leaves and the mint. Pick the mint and roughly shred the salad leaves.
IN A PICKLE
In a bowl, combine the sliced Onion, the Cucumber half-moons, the lemon juice, 30ml of water, seasoning, and 15ml of sweetener. Set aside.
GOLDEN BUTTERY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
In a small bowl, loosen the chermoula with water in 10ml increments until drizzling consistency.
TORTILLA TOASTY
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
STACK ‘EM AND WRAP ‘EM
Smear the wraps with the sour cream. Top with the shredded leaves, the tomato rounds, the Chicken slices, the crispy Chickpeas, and the pickled veg. Drizzle over the loosened chermoula and sprinkle over the chopped mint. Wrap it up and enjoy, Chef!
PAPRIKA Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the paprika. Remove from the pan and season.
PREPARATION STATION
Peel and finely slice ¾ of the Onion. Cut the Cucumber into half-moons. Cut the tomatoes into rounds. Rinse the salad leaves and the mint. Pick the mint and roughly shred the salad leaves.
IN A PICKLE
In a bowl, combine the sliced Onion, the Cucumber half-moons, the lemon juice, 40ml of water, seasoning, and 20ml of sweetener. Set aside.
GOLDEN BUTTERY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SECRET SAUCE
In a small bowl, loosen the chermoula with water in 10ml increments until drizzling consistency.
TORTILLA TOASTY
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
STACK ‘EM AND WRAP ‘EM
Smear the wraps with the sour cream. Top with the shredded leaves, the tomato rounds, the Chicken slices, the crispy Chickpeas, and the pickled veg. Drizzle over the loosened chermoula and sprinkle over the chopped mint. Wrap it up and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chermoula Chicken Wrap?
The preparation time for Chermoula Chicken Wrap with fresh mint, chickpeas & smoked paprika is between 20 and 25 minutes.
What is the total time required to make Chermoula Chicken Wrap with fresh mint, chickpeas & smoked paprika?
The total time required to make Chermoula Chicken Wrap with fresh mint, chickpeas & smoked paprika is between 30 and 35 minutes.
How many servings does Chermoula Chicken Wrap provide?
4 servings
What are the main ingredients in Chermoula Chicken Wrap?
Chicken, Chickpeas, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, Lemon Juice, Onion, Pesto Princess Chermoula Paste, Salad Leaves, Smoked Paprika, Sour Cream, Tomato, Tomatoes, Wheat Flour Tortillas
What is the nutritional information of Chermoula Chicken Wrap?
Calories: 915, Carbs: 94 grams, Fat: grams, Protein: 58.8 grams, Sugar: 16 grams, Salt: 912 grams
How do I prepare Chermoula Chicken Wrap?
STACK ‘EM AND WRAP ‘EM: Smear the wraps with the sour cream. Top with the shredded leaves, the tomato rounds, the chicken slices, the crispy chickpeas, and the pickled veg. Drizzle over the loosened chermoula and sprinkle over the chopped mint. Wrap it up and enjoy, Chef! TORTILLA TOASTY: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. PAPRIKA CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final minute, add the paprika. Remove from the pan and season. PREPARATION STATION: Peel and finely slice ½ of the onion. Cut the cucumber into half-moons. Cut the tomato into rounds. Rinse the salad leaves and the mint. Pick the mint and roughly shred the salad leaves. IN A PICKLE: In a bowl, combine the sliced onion, the cucumber half-moons, the lemon juice, 20ml of water, seasoning, and 10ml of sweetener. Set aside. GOLDEN BUTTERY CHICKY: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. SECRET SAUCE: In a small bowl, loosen the chermoula with water in 10ml increments until drizzling consistency.
What should be prepared from my kitchen to make Chermoula Chicken Wrap?
Chicken, Chickpeas, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, Lemon Juice, Onion, Pesto Princess Chermoula Paste, Salad Leaves, Smoked Paprika, Sour Cream, Tomato, Tomatoes, Wheat Flour Tortillas
How many calories does Chermoula Chicken Wrap have?
915 calories
How much fat content does Chermoula Chicken Wrap have?
grams
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