What are the main ingredients in TOASTED RAINBOW WRAPS?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

What is the nutritional information of TOASTED RAINBOW WRAPS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TOASTED RAINBOW WRAPS?

MARINATED CHICKEN STRIPS: Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Place the fillets in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate until it’s time for frying. FANCY FILLINGS: Place the cabbage and carrot slaw in a bowl and pour over the Pickling Liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese. Season to taste and set aside for serving. CARAMELISE THE ONION: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of Pickling Liquid from the slaw, tasting to test, and fry for the remaining time. (This will caramelise the onion further.) Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside for serving. TIME TO WRAP THINGS UP: Lay out a toasty, warm wrap and smear on lots of creamy red pesto. Top with some pickled slaw, caramelised onion, and Cajun chicken strips. Garnish with the sliced mint and roll it all up. Repeat with each wrap, then get stuck in with those hands.Finger-licking good, Chef! FRAGRANT FRIED CHICKEN: Return the pan to a medium heat. When hot, pan 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 in the pan to rest while you toast the wraps TIME TO HEAT THINGS UP: Place a clean, dry pan over a medium heat. When hot, dry toast the gluten-free wraps one at a time for 30-60 seconds per side until lightly crisped, but still pliable. Remove from the pan on completion and repeat with each wrap.

What should be prepared from my kitchen to make TOASTED RAINBOW WRAPS?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

TOASTED RAINBOW WRAPS

Name: TOASTED RAINBOW WRAPS
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Paper Towel; Water

A colour explosion, with flavour to match! Sunshine yellow, gluten-free wraps smeared with red pesto and smooth cottage cheese – encircling Cajun-spiced chicken, pickled carrot and red cabbage, caramelised onion, and mint.

TOASTED RAINBOW WRAPS

with Cajun chicken, caramelised onion & red pesto

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

Chicken
Free-range Chicken Mini Fillets
Fresh Mint
Gluten-Free Turmeric Wraps
Low Fat Smooth Cottage Cheese
NOMU Cajun Rub
Onion
Pesto Princess Red Pepper Pesto
Pickling Liquid
Red Cabbage & Julienne Carrot Mix
Red Cabbage and Julienne Carrot Mix
Red Pepper Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water

Serves 1

MARINATED CHICKEN STRIPS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Place the fillets in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate until it’s time for frying.
FANCY FILLINGS
Place the cabbage and carrot slaw in a bowl and pour over the Pickling Liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese. Season to taste and set aside for serving.
CARAMELISE THE ONION
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of Pickling Liquid from the slaw, tasting to test, and fry for the remaining time. (This will caramelise the onion further.) Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside for serving.
FRAGRANT FRIED CHICKEN
Return the pan to a medium heat. When hot, pan 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 in the pan to rest while you toast the wraps.
TIME TO HEAT THINGS UP
Place a clean, dry pan over a medium heat. When hot, dry toast the gluten-free wraps one at a time for 30-60 seconds per side until lightly crisped, but still pliable. Remove from the pan on completion and repeat with the other wrap.
TIME TO WRAP THINGS UP
Lay out a toasty, warm wrap and smear on lots of creamy red pesto. Top with some pickled slaw, caramelised onion, and Cajun chicken strips. Garnish with the sliced mint and roll it all up. Repeat with the other wrap, then get stuck in with those hands. Finger-licking good, Chef!

Free-Range Chicken Mini Fillets - 150g
NOMU Cajun Rub - 10ml
Red Cabbage & Julienne Carrot Mix - 75g
Pickling Liquid - 30ml
Low-Fat Smooth Cottage Cheese - 50ml
Red Pepper Pesto - 1
Onion - 1
Gluten-Free Turmeric Wraps - 2
Fresh Mint - 4g

Download the Recipe

Serves 2

MARINATED CHICKEN STRIPS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Place the fillets in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate until it’s time for frying.
FANCY FILLINGS
Place the cabbage and carrot slaw in a bowl and pour over the Pickling Liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese. Season to taste and set aside for serving.
CARAMELISE THE ONION
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of Pickling Liquid from the slaw, tasting to test, and fry for the remaining time. (This will caramelise the onion further.) Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside for serving.
FRAGRANT FRIED CHICKEN
Return the pan to a medium heat. When hot, pan 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 in the pan to rest while you toast the wraps
TIME TO HEAT THINGS UP
Place a clean, dry pan over a medium heat. When hot, dry toast the gluten-free wraps one at a time for 30-60 seconds per side until lightly crisped, but still pliable. Remove from the pan on completion and repeat with each wrap.
TIME TO WRAP THINGS UP
Lay out a toasty, warm wrap and smear on lots of creamy red pesto. Top with some pickled slaw, caramelised onion, and Cajun chicken strips. Garnish with the sliced mint and roll it all up. Repeat with each wrap, then get stuck in with those hands.Finger-licking good, Chef!

Free-Range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 20ml
Red Cabbage and Julienne Carrot Mix - 150g
Pickling Liquid - 60ml
Low Fat Smooth Cottage Cheese - 100ml
Pesto Princess Red Pepper Pesto - 50ml
Onion - 1
Gluten-Free Turmeric Wraps - 4
Fresh Mint - 8g

Download the Recipe

Serves 3

MARINATED CHICKEN STRIPS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Place the fillets in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate until it’s time for frying.
FANCY FILLINGS
Place the cabbage and carrot slaw in a bowl and pour over the Pickling Liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese. Season to taste and set aside for serving.
CARAMELISE THE ONION
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of Pickling Liquid from the slaw, tasting to test, and fry for the remaining time. (This will caramelise the onion further.) Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside for serving.
FRAGRANT FRIED CHICKEN
Return the pan to a medium heat. When hot, pan 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 in the pan to rest while you toast the wraps
TIME TO HEAT THINGS UP
Place a clean, dry pan over a medium heat. When hot, dry toast the gluten-free wraps one at a time for 30-60 seconds per side until lightly crisped, but still pliable. Remove from the pan on completion and repeat with each wrap.
TIME TO WRAP THINGS UP
Lay out a toasty, warm wrap and smear on lots of creamy red pesto. Top with some pickled slaw, caramelised onion, and Cajun chicken strips. Garnish with the sliced mint and roll it all up. Repeat with each wrap, then get stuck in with those hands.Finger-licking good, Chef!

Free-Range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 20ml
Red Cabbage and Julienne Carrot Mix - 150g
Pickling Liquid - 60ml
Low Fat Smooth Cottage Cheese - 100ml
Pesto Princess Red Pepper Pesto - 50ml
Onion - 1
Gluten-Free Turmeric Wraps - 4
Fresh Mint - 8g

Download the Recipe

Serves 4

MARINATED CHICKEN STRIPS
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Place the fillets in a bowl with a drizzle of oil, some seasoning, and the Cajun Rub to taste. Toss to coat and set aside to marinate until it’s time for frying.
FANCY FILLINGS
Place the cabbage and carrot slaw in a bowl and pour over the Pickling Liquid. Toss to coat and set aside to pickle. Combine the red pesto with the smooth cottage cheese. Season to taste and set aside for serving.
CARAMELISE THE ONION
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a splash of Pickling Liquid from the slaw, tasting to test, and fry for the remaining time. (This will caramelise the onion further.) Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside for serving.
FRAGRANT FRIED CHICKEN
Return the pan to a medium heat. When hot, pan 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 in the pan to rest while you toast the wraps.
TIME TO HEAT THINGS UP
Place a clean, dry pan over a medium heat. When hot, dry toast the gluten-free wraps one at a time for 30-60 seconds per side until lightly crisped, but still pliable. Remove from the pan on completion and repeat with each wrap. To keep them warm, stack them on a plate one on top of the other as you go.
TIME TO WRAP THINGS UP
Lay out a toasty, warm wrap and smear on lots of creamy red pesto. Top with some pickled slaw, caramelised onion, and Cajun chicken strips. Garnish with the sliced mint and roll it all up. Repeat with each wrap, then get stuck in with those hands. Finger-licking good, Chef!