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Ingredients
| 2 | chicken breast chicken breast | ||
| 2 tbsp tbsp | mixed spices
mixed spice (such as curry powder, paprika or cumin and turmeric) | ||
| 1 dash dash | olive oil olive oil | ||
| 0.5 | red onions red onion | ||
| 1 handfuls handful | coriander coriander | ||
| 0.5 | cucumbers cucumber | ||
| 2 tbsp tbsp | plain yoghurt plain yoghurt | ||
| 2 | tortilla wraps tortilla wrap | ||
| Green salad
Green salad (to serve) |
Cup winners' chicken wraps
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15 min
(44)
Method
Whether served with salad as a main meal or wrapped up for a quick snack on the go, this chicken wrap is healthy, filling and the perfect balance of protein, carbs and fats to keep your little footballers fuelled before a match.
- Heat the grill to medium-high.
- Cut the chicken into small chunks and toss in a bowl with the seasoning and oil until evenly coated.
- Place under the grill and cook for 12 minutes, turning halfway through.
- Meanwhile, finely slice the onion, dice the cucumber and chop the coriander.
- Tip into a bowl and mix with the Greek yoghurt. Set aside.
- Warm the wraps under the grill for 30 seconds. Top with the cooked chicken and a heaped tablespoon of yoghurt.
