eCook Meal
Sticky Charcoal Chicken Wrap
with sweet chilli sauce, kale & hummus
Sweet, succulent & sticky marinated chicken fillets are boosted with kale & hummus, and swaddled in a yummy charcoal wrap. Sided with beautifully roasted beetroot and scattered with pumpkin seeds – this one is a rainbow taste surprise!
Serving guide
Choose your portion size.
START WITH A BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 5ml of your sweetener of choice, and 10ml of water. Add the quartered baby tomatoes and the Radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the Hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, add the Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wrap for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & Radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed Kale, the sweet chilli Chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted Beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!
START WITH A BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 10ml of your sweetener of choice, and 20ml of water. Add the quartered baby tomatoes and the Radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the Hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, add the Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & Radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed Kale, the sweet chilli Chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted Beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!
START WITH A BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 15ml of your sweetener of choice, and 30ml of water. Add the quartered baby tomatoes and the Radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the Hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, add the Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & Radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed Kale, the sweet chilli Chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted Beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!
START WITH A BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
IN A PICKLE?
In a bowl, combine the vinegar, 20ml of your sweetener of choice, and 140ml of water. Add the quartered baby tomatoes and the Radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the Hummus with water in 5ml increments until drizzling consistency.
MASSAGE TIME
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
SIZZLING Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, add the Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside.
DON’T CHAR THE CHARCOAL WRAPS
Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & Radish.
THAT’S A WRAP!
Time to assemble! Lay down the toasted wrap. Top with the sautèed Kale, the sweet chilli Chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted Beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.37
for 4 servings · R37.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Sweet Chilli Sauce needs 60 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 13% of packR6.00
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Charcoal Wraps
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Charcoal Chicken Wrap?
The preparation time for Sticky Charcoal Chicken Wrap with sweet chilli sauce, kale & hummus is between 15 and 30 minutes.
What is the total time required to make Sticky Charcoal Chicken Wrap with sweet chilli sauce, kale & hummus?
The total time required to make Sticky Charcoal Chicken Wrap with sweet chilli sauce, kale & hummus is between 35 and 50 minutes.
How many servings does Sticky Charcoal Chicken Wrap provide?
4 servings
What are the main ingredients in Sticky Charcoal Chicken Wrap?
Baby Tomato, Beetroot, Charcoal Wrap, Chicken, Feta, Hummus, Kale, Pumpkin Seeds, Radish, Sweet Chilli Sauce, White Wine Vinegar
What is the nutritional information of Sticky Charcoal Chicken Wrap?
Calories: 565, Carbs: 38 grams, Fat: grams, Protein: 51.4 grams, Sugar: 6.5 grams, Salt: 1071 grams
How do I prepare Sticky Charcoal Chicken Wrap?
THAT’S A WRAP!: Time to assemble! Lay down the toasted wrap. Top with the sautèed kale, the sweet chilli chicken, and the pickled tomato & radish. Drizzle over the loosened hummus and wrap up! Side with the roasted beetroot, sprinkle over the pumpkin seeds and crumble over the feta. Look at you go, Chef! DON’T CHAR THE CHARCOAL WRAPS: Return the pan, wiped down, to medium heat. Heat the charcoal wraps for 10-15 seconds per side until warmed through but still pliable. Drain the pickling liquid from the tomatoes & radish. START WITH A BEET: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway. IN A PICKLE?: In a bowl, combine the vinegar, 10ml of your sweetener of choice, and 20ml of water. Add the quartered baby tomatoes and the radish rounds. Toss until fully coated and set aside to pickle. In a small bowl, loosen the hummus with water in 5ml increments until drizzling consistency. SIZZLING CHICKEN: Return the pan to medium-high heat with a drizzle of oil. When hot, add the chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. In the final minute, baste with the sweet chilli sauce. Remove from the pan and set aside. MASSAGE TIME: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a pan over medium heat. When hot, sauté the massaged kale for 2-3 minutes until wilted, shifting occasionally. Remove from the pan and return to the bowl. Cover to keep warm.
What should be prepared from my kitchen to make Sticky Charcoal Chicken Wrap?
Baby Tomato, Beetroot, Charcoal Wrap, Chicken, Feta, Hummus, Kale, Pumpkin Seeds, Radish, Sweet Chilli Sauce, White Wine Vinegar
How many calories does Sticky Charcoal Chicken Wrap have?
565 calories
How much fat content does Sticky Charcoal Chicken Wrap have?
grams