Ready. Steady. Cook!
- Assemble marinade by combining lemon juice, oregano, salt, pepper, onion powder and chicken broth.
- Cut chicken breast into strips.
- Place chicken breast pieces into the marinade and refrigerate for minimum 1 and a ½ hours.
- Once chicken is almost ready to be taken out of the fridge, preheat the oven to 180 *C fan forced.
- When oven has reached the required temperature, place chicken and marinade into an oven safe pan and into the oven to cook for 30 minutes. (Rough guide, cook according to size of chicken breast and oven manual)
- While chicken is cooking you can start to prepare the slaw. Finely slice purple cabbage and set aside.
- In a bowl mix together greek yogurt, garlic powder, onion powder, salt, finely diced chives and lemon juice.
- Add cabbage to the sauce to create the coleslaw.
- Once chicken is cooked remove from oven to cool slightly.
- When chicken is cool enough to touch you can assemble wraps.
- Start by following packet instructions for tortilla warming.
- Place 3 cos lettuce leaves on the base in the middle, half a chicken breast shredded with your hands and top with garlic cabbage slaw. Fold the base up then the sides in, enjoy!
MARINADE
½ full lemon juiced
2 tsp oregano
1 tsp salt
1 tsp pepper
½ tsp onion powder
½ tsp garlic powder
1 cup of bone broth
COLESLAW
½ cup greek yogurt
2 tsp garlic powder (to taste)
1 tsp onion powder
1 tsp salt
1 tbsp finely diced chives
¼ cup of lemon juice
1 ½ cup of shredded purple cabbage
600-650g of chicken breast
15 cos lettuce leaves
