This delicious recipe combines flavours of creamy red pepper hummus spread on a toasted tortilla wrap, then layered with crispy kale, Moroccan-spiced chicken, earthy beetroot, and crumblings of salty feta. Time to bust out the pots and pans, Chef!
Moroccan Chicken Wrap
Moroccan Chicken Wrap
with crispy kale & red pepper hummus
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Beetroot Chunks
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Kale
- NOMU Moroccan Rub
- Pumpkin Seeds
- Radish
- Red Pepper Hummus
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CAN’T BEET THIS DISH
Preheat the oven to 220°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TIME FOR SOME PREP
Rinse the Kale, the baby tomatoes, and the Radish. Halve the baby tomatoes and thinly slice the radish into rounds. Shred the kale and drain the feta. In a bowl, combine the halved baby tomatoes, the radish rounds, a drizzle of olive oil, and seasoning.
ALL HAIL THE Kale
Place the shredded Kale on a separate roasting tray. Massage the kale with a small drizzle of oil and seasoning until softened and coated. Set aside.
READY THE ROAST
When the roast has 5-8 minutes remaining, pop the tray of massaged Kale in the hot oven and roast for the remaining time.
BUTTER-BASTED & BROWNED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Coat in the NOMU rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chicken strips until browned and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
TORTI-LLY TASTY
Return the pan, wiped down, to a medium heat. When hot, toast the tortillas until warmed through, 30-60 seconds per side.
IT’S A WRAP!
Lay down the toasted wrap. Smear with the hummus. Top with the crispy Kale, the spiced Chicken, the roasted beetroot, and the tomato & radish. Crumble over the drained feta and sprinkle over the pumpkin seeds. Wrap up and enjoy, Chef!
CAN’T BEET THIS DISH
Preheat the oven to 220°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TIME FOR SOME PREP
Rinse the Kale, the baby tomatoes, and the Radish. Halve the baby tomatoes and thinly slice the radish into rounds. Shred the kale and drain the feta. In a bowl, combine the halved baby tomatoes, the radish rounds, a drizzle of olive oil, and seasoning.
ALL HAIL THE Kale
Place the shredded Kale on a separate roasting tray. Massage the kale with a small drizzle of oil and seasoning until softened and coated. Set aside.
READY THE ROAST
When the roast has 5-8 minutes remaining, pop the tray of massaged Kale in the hot oven and roast for the remaining time.
BUTTER-BASTED & BROWNED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Coat in the NOMU rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chicken strips until browned and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
TORTI-LLY TASTY
Return the pan, wiped down, to a medium heat. When hot, toast the tortillas until warmed through, 30-60 seconds per side.
IT’S A WRAP!
Lay down the toasted wrap. Smear with the hummus. Top with the crispy Kale, the spiced Chicken, the roasted beetroot, and the tomato & radish. Crumble over the drained feta and sprinkle over the pumpkin seeds. Wrap up and enjoy, Chef!
CAN’T BEET THIS DISH
Preheat the oven to 220°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TIME FOR SOME PREP
Rinse the Kale, the baby tomatoes, and the Radish. Halve the baby tomatoes and thinly slice the radish into rounds. Shred the kale and drain the feta. In a bowl, combine the halved baby tomatoes, the radish rounds, a drizzle of olive oil, and seasoning.
ALL HAIL THE Kale
Place the shredded Kale on a separate roasting tray. Massage the kale with a small drizzle of oil and seasoning until softened and coated. Set aside.
READY THE ROAST
When the roast has 5-8 minutes remaining, pop the tray of massaged Kale in the hot oven and roast for the remaining time.
BUTTER-BASTED & BROWNED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Coat in the NOMU rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chicken strips until browned and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
TORTI-LLY TASTY
Return the pan, wiped down, to a medium heat. When hot, toast the tortillas until warmed through, 30-60 seconds per side.
IT’S A WRAP!
Lay down the toasted wrap. Smear with the hummus. Top with the crispy Kale, the spiced Chicken, the roasted beetroot, and the tomato & radish. Crumble over the drained feta and sprinkle over the pumpkin seeds. Wrap up and enjoy, Chef!
CAN’T BEET THIS DISH
Preheat the oven to 220°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TIME FOR SOME PREP
Rinse the Kale, the baby tomatoes, and the Radish. Halve the baby tomatoes and thinly slice the radish into rounds. Shred the kale and drain the feta. In a bowl, combine the halved baby tomatoes, the radish rounds, a drizzle of olive oil, and seasoning.
ALL HAIL THE Kale
Place the shredded Kale on a separate roasting tray. Massage the kale with a small drizzle of oil and seasoning until softened and coated. Set aside.
READY THE ROAST
When the roast has 5-8 minutes remaining, pop the tray of massaged Kale in the hot oven and roast for the remaining time.
BUTTER-BASTED & BROWNED Chicken
Pat the Chicken dry with paper towel and cut into 1cm strips. Coat in the NOMU rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chicken strips until browned and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
TORTI-LLY TASTY
Return the pan, wiped down, to a medium heat. When hot, toast the tortillas until warmed through, 30-60 seconds per side.
IT’S A WRAP!
Lay down the toasted wrap. Smear with the hummus. Top with the crispy Kale, the spiced Chicken, the roasted beetroot, and the tomato & radish. Crumble over the drained feta and sprinkle over the pumpkin seeds. Wrap up and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Chicken Wrap?
The preparation time for Moroccan Chicken Wrap with crispy kale & red pepper hummus is between 25 and 30 minutes.
What is the total time required to make Moroccan Chicken Wrap with crispy kale & red pepper hummus?
The total time required to make Moroccan Chicken Wrap with crispy kale & red pepper hummus is between 30 and 35 minutes.
How many servings does Moroccan Chicken Wrap provide?
4 servings
What are the main ingredients in Moroccan Chicken Wrap?
Baby Tomatoes, Beetroot Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Kale, NOMU Moroccan Rub, Pumpkin Seeds, Radish, Red Pepper Hummus, Wheat Flour Tortillas
What is the nutritional information of Moroccan Chicken Wrap?
Calories: 814, Carbs: 78 grams, Fat: grams, Protein: 58.3 grams, Sugar: 10.2 grams, Salt: 2179 grams
How do I prepare Moroccan Chicken Wrap?
TIME FOR SOME PREP: Rinse the kale, the baby tomatoes, and the radish. Halve the baby tomatoes and thinly slice the radish into rounds. Shred the kale and drain the feta. In a bowl, combine the halved baby tomatoes, the radish rounds, a drizzle of olive oil, and seasoning. TORTI-LLY TASTY: Return the pan, wiped down, to a medium heat. When hot, toast the tortillas until warmed through, 30-60 seconds per side. IT’S A WRAP!: Lay down the toasted wrap. Smear with the hummus. Top with the crispy kale, the spiced chicken, the roasted beetroot, and the tomato & radish. Crumble over the drained feta and sprinkle over the pumpkin seeds. Wrap up and enjoy, Chef! CAN’T BEET THIS DISH: Preheat the oven to 220°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). ALL HAIL THE KALE: Place the shredded kale on a separate roasting tray. Massage the kale with a small drizzle of oil and seasoning until softened and coated. Set aside. READY THE ROAST: When the roast has 5-8 minutes remaining, pop the tray of massaged kale in the hot oven and roast for the remaining time. BUTTER-BASTED & BROWNED CHICKEN: Pat the chicken dry with paper towel and cut into 1cm strips. Coat in the NOMU rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the chicken strips until browned and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
What should be prepared from my kitchen to make Moroccan Chicken Wrap?
Baby Tomatoes, Beetroot Chunks, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Kale, NOMU Moroccan Rub, Pumpkin Seeds, Radish, Red Pepper Hummus, Wheat Flour Tortillas
How many calories does Moroccan Chicken Wrap have?
814 calories
How much fat content does Moroccan Chicken Wrap have?
grams
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