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These wraps were a real hit in my little shop – everyone loved them! A lovely lunch that’s quick and easy to rustle up. They’re great if you’d like to reduce the amount of bread in your diet or just fancy a change … so delicious
Pre-heat your oven to 220 degrees & place the chicken fillet into a small loaf tin or roasting dish that’s slightly bigger than the fillet … this is so the chicken cooks in the marinade, add one tablespoon of marinade coating all surface of the chicken & cook for 20 to 25 minutes until cooked through (check the middle as all ovens vary), slice the chicken & mix with all the juices & place to one side
Arrange all the ingredients onto your wrap, leaving the chicken til last then mix one teaspoon of marinade with the mayo, creme fraiche or quark & drizzle over the chicken … delish!
NOTES
Replace the tomato & red onion with very thinly sliced peppers & cucumber batons for a tasty alternative
Pre-heat your oven to 220 degrees & place the chicken fillet into a small loaf tin or roasting dish that’s slightly bigger than the fillet … this will enable the chicken to cook in the marinade, add one tablespoon of marinade coating all surface of the chicken & cook for 20 to 25 minutes until cooked through (check the middle as all ovens vary), slice the chicken & mix with all the juices & place to one side
Arrange all the ingredients onto your wrap, leaving the chicken til last then mix one teaspoon of marinade with the mayo, creme fraiche or quark & drizzle over the chicken … delish!
NOTES
Replace the tomato & red onion with very thinly sliced peppers & cucumber batons for a tasty alternative