These Mediterranean chicken wraps will take your taste buds on a real getaway! Whole wheat tortillas slathered with a crisp tzatziki, filled with yogurt marinated chicken, a crunchy basil, feta and sundried tomato slaw and fresh dill. Talk about perfection!
Mediterranean Chicken Wraps
Mediterranean Chicken Wraps
with crunchy basil slaw & creamy tzatziki dip
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Fresh Dill
- Greek Yoghurt
- NOMU Spanish Rub
- Pesto Princess Basil Pesto
- Red Onion
- Red Onions
- Shredded Cabbage & Julienne Carrot
- Sun-Dried Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the Chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced Cucumber, ½ the chopped dill, the remaining yoghurt and 5ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
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.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, Chicken fillets and garnish with the remaining dill. Easy feasting!
MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the Chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced Cucumber, ½ the chopped dill, the remaining yoghurt and 10ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes.
HEAT THOSE WRAPS!
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.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, Chicken fillets and garnish with the remaining dill. Easy feasting!
MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the Chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced Cucumber, ½ the chopped dill, the remaining yoghurt and 15ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Chicken 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 for a few minutes.
HEAT THOSE WRAPS!
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.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, Chicken fillets and garnish with the remaining dill. Easy feasting!
MARINATION STATION
Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the Chicken mini fillets, toss to coat, and set aside to marinate.
ONION PERFECTION!
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm.
DREAMY TZATZIKI & SLAW
In a bowl combine the diced Cucumber, ½ the chopped dill, the remaining yoghurt and 20ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside.
YOU’RE ALMOST THERE...
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Chicken 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 for a few minutes.
HEAT THOSE WRAPS!
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.
LET'S WRAP IT UP!
Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, Chicken fillets and garnish with the remaining dill. Easy feasting!
Frequently Asked Questions
What is the preparation time for Mediterranean Chicken Wraps?
The preparation time for Mediterranean Chicken Wraps with crunchy basil slaw & creamy tzatziki dip is between 15 and 30 minutes.
What is the total time required to make Mediterranean Chicken Wraps with crunchy basil slaw & creamy tzatziki dip?
The total time required to make Mediterranean Chicken Wraps with crunchy basil slaw & creamy tzatziki dip is between 30 and 45 minutes.
How many servings does Mediterranean Chicken Wraps provide?
4 servings
What are the main ingredients in Mediterranean Chicken Wraps?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Dill, Greek Yoghurt, NOMU Spanish Rub, Pesto Princess Basil Pesto, Red Onion, Red Onions, Shredded Cabbage & Julienne Carrot, Sun-Dried Tomatoes, Wheat Flour Tortillas
What is the nutritional information of Mediterranean Chicken Wraps?
Calories: 969, Carbs: 83 grams, Fat: grams, Protein: 64.1 grams, Sugar: 21.6 grams, Salt: 2153 grams
How do I prepare Mediterranean Chicken Wraps?
HEAT THOSE WRAPS!: 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. ONION PERFECTION!: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-9 minutes until soft and caramalised, shifting occasionally. Remove from the pan on completion, cover, and set aside to keep warm. DREAMY TZATZIKI & SLAW: In a bowl combine the diced cucumber, ½ the chopped dill, the remaining yoghurt and 10ml of olive oil. Mix to combine, season and set aside. In a separate bowl, toss the shredded cabbage, drained crumbled feta, sun-dried tomatoes and basil pesto together, season to taste and set aside. YOU’RE ALMOST THERE...: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for a few minutes. LET'S WRAP IT UP!: Spread the tortilla with homemade tzatziki then fill with the mediteranean coleslaw, top with caramelised onions, chicken fillets and garnish with the remaining dill. Easy feasting! MARINATION STATION: Place the Spanish rub and ⅓ of the yoghurt in a bowl with a drizzle of oil and mix to combine. Add in the chicken mini fillets, toss to coat, and set aside to marinate.
What should be prepared from my kitchen to make Mediterranean Chicken Wraps?
Chicken, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Dill, Greek Yoghurt, NOMU Spanish Rub, Pesto Princess Basil Pesto, Red Onion, Red Onions, Shredded Cabbage & Julienne Carrot, Sun-Dried Tomatoes, Wheat Flour Tortillas
How many calories does Mediterranean Chicken Wraps have?
969 calories
How much fat content does Mediterranean Chicken Wraps have?
grams
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