Ready. Steady. Cook!
A delicious Gluten Free and veggie packed lunch wrap idea.
- Marinate chicken in olive oil, honey, cumin, paprika and lemon juice.
- Set aside in the fridge for 15min-30min (overnight is best but not necessary).
- While chicken is marinating you can set over to 180 degrees celsius fan forced.
- Begin preparing salad by roughly chopping lettuce and broccoli into small pieces.
- Chop purple onion and capsicum into small cubes.
- Add into a large bowl and top with parsley.
- Mix salad together.
- Place chicken into the oven on a tray and set a timer for 20-30 minutes, cooking times may vary according to your oven.
- Once chicken is cooked through use a fork to shred the chicken apart.
- Warm tortillas as per packet instructions.
- Lay tortilla flat, place mixed salad down the centre, then chicken and top with a drizzle of sauce.
- Fold up the base then sides.
- Enjoy!
5 x Diego’s Gluten Free Wrap
2 x chicken breasts
2 x tbsp olive oil
1 x tbsp honey
1 x tbsp cumin
1 x tbsp paprika
Juice of 1 lemon
¼ of an iceberg lettuce
½ a head of broccoli
½ a purple onion
1 x capsicum
Small handful of chopped parsley
Half a cup of plain Greek yogurt
1 x tbsp of your hot sauce of choice (we used Siracha)
1 x tbsp of lemon or lime juice. (optional)
Tip: Meal prep chicken, salad and sauce, keep in the fridge ready to have with wraps for lunch during the week.
