This dish is both delicious & easy. That’s because it’s packed full of goodness, starting with charred peppers & red onions, green leaves, oven-roasted butternut chunks, cucumber matchsticks, and caramelised chicken mince. Dollop over the sriracha sauce, fold, and enjoy. That’s a wrap, Chef!
Tasty Chicken Mince Wrap
Tasty Chicken Mince Wrap
with roast butternut & sriracha That Mayo
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Chicken
- Cucumber
- Free-Range Chicken Mince
- Green Leaves
- NOMU BBQ Rub
- Onion
- Onions
- Rotis
- Sriracha Sauce
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover.
REACH FOR THE Rotis
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed Rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the Cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted Butternut and any remaining charred veg on the side.
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover.
REACH FOR THE Rotis
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed Rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the Cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted Butternut and any remaining charred veg on the side.
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover.
REACH FOR THE Rotis
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed Rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the Cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted Butternut and any remaining charred veg on the side.
READY THE ROAST
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover.
SRIRACHA SAUCE
In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency.
ADD SOME COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover.
REACH FOR THE Rotis
Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover.
EAT UP, CHEF!
Smear some of the sriracha mayo on the warmed Rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the Cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted Butternut and any remaining charred veg on the side.
Frequently Asked Questions
What is the preparation time for Tasty Chicken Mince Wrap?
The preparation time for Tasty Chicken Mince Wrap with roast butternut & sriracha That Mayo is between 30 and 45 minutes.
What is the total time required to make Tasty Chicken Mince Wrap with roast butternut & sriracha That Mayo?
The total time required to make Tasty Chicken Mince Wrap with roast butternut & sriracha That Mayo is between 45 and 60 minutes.
How many servings does Tasty Chicken Mince Wrap provide?
4 servings
What are the main ingredients in Tasty Chicken Mince Wrap?
Bell Pepper, Bell Peppers, Butternut, Chicken, Cucumber, Free-Range Chicken Mince, Green Leaves, NOMU BBQ Rub, Onion, Onions, Rotis, Sriracha Sauce, That Mayo (Original)
What is the nutritional information of Tasty Chicken Mince Wrap?
Calories: 1141, Carbs: 152 grams, Fat: grams, Protein: 47.5 grams, Sugar: 32.8 grams, Salt: 2435 grams
How do I prepare Tasty Chicken Mince Wrap?
MMMMM MINCE: Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover. ADD SOME COLOUR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover. REACH FOR THE ROTIS: Return the pan, wiped down, to medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Stack on a plate and cover. SRIRACHA SAUCE: In a small bowl, combine the mayo and the sriracha sauce (to taste). Add water in 5ml increments until drizzling consistency. READY THE ROAST: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). EAT UP, CHEF!: Smear some of the sriracha mayo on the warmed rotis. Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up! Serve the roasted butternut and any remaining charred veg on the side.
What should be prepared from my kitchen to make Tasty Chicken Mince Wrap?
Bell Pepper, Bell Peppers, Butternut, Chicken, Cucumber, Free-Range Chicken Mince, Green Leaves, NOMU BBQ Rub, Onion, Onions, Rotis, Sriracha Sauce, That Mayo (Original)
How many calories does Tasty Chicken Mince Wrap have?
1141 calories
How much fat content does Tasty Chicken Mince Wrap have?
grams
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