What are the main ingredients in Chermoula Chicken Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Chermoula Chicken Wrap

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

with fresh mint, chickpeas & smoked paprika

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Chickpeas - 120g
Smoked Paprika - 5ml
Onion - 1
Cucumber - 50g
Tomato - 1
Salad Leaves - 20g
Fresh Mint - 4g
Lemon Juice - 15ml
Free-range Chicken Breast - 1
Pesto Princess Chermoula Paste - 15ml
Wheat Flour Tortillas - 2
Sour Cream - 40ml

Download the Recipe

Serves 2

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!

Chickpeas - 240g
Smoked Paprika - 10ml
Onion - 1
Cucumber - 100g
Tomato - 1
Salad Leaves - 40g
Fresh Mint - 8g
Lemon Juice - 30ml
Free-range Chicken Breasts - 2
Pesto Princess Chermoula Paste - 30ml
Wheat Flour Tortillas - 4
Sour Cream - 80ml

Download the Recipe

Serves 3

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!

Chickpeas - 360g
Smoked Paprika - 15ml
Onion - 1
Cucumber - 150g
Tomatoes - 2
Salad Leaves - 60g
Fresh Mint - 12g
Lemon Juice - 45ml
Free-range Chicken Breasts - 3
Pesto Princess Chermoula Paste - 45ml
Wheat Flour Tortillas - 6
Sour Cream - 120ml

Download the Recipe

Serves 4

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!