Healthy Spiced Chicken And Salad Wrap
This spiced chicken salad wrap is perfect as lunch, dinner or made ahead for packed lunches. Full of healthy nutrients, filling veggies and lean chicken.
Ingredients
- 1 wholegrain wrap
- 4 chicken breasts , chopped
Marinate
- 2 tbsp natural yogurt
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp chilli powder
- 1 tsp ginger garlic paste
- 1 handful coriander leaves
- 1 pinch salt
- 1 tbsp lime or lemon juice
Salad
- 1 red onion, chopped
- 1 tomato, chopped
- 3 carrots, grated
- 1 green chilli, chopped
- 1 lime, juice of
- 1 tbsp honey
Instructions
- To 2 tbsp natural yogurt, add the marinate ingredients.
- Stir the yogurt mix fully mixed and the yogurt is an even, yellow colour, then add to chicken pieces.
- Stir to fully coat the chicken in the marinate, then cover with cling film and place in the fridge to marinate, for a minimum of 1 hour, but ideally a few hours or overnight.
- Once your chicken is marinating, prepare your salad. Begin by grating the carrot and setting aside on some kitchen roll to dry out slightly.
- Roughly chop the red onion, tomato, chilli, coriander and tomato. Then add this to a bowl with the grated carrot, honey, and the juice of one lime.
- Mix thoroughly, then cover with clingfilm and place in fridge until ready to make your wraps.
- Once the chicken has marinated (an hour, or overnight, depending on how much time you have), heat a large pan and add some oil. I chose to cook with fry-lite today, but use whichever oil you have to hand (vegetable or sunflower).
- Add the chicken to the hot pan, and on a medium heat, cook until the meat is cooked throughout.
- Remove the chicken from the pan and set aside - ready to assemble your wraps.
- Layer the chicken and carrot salad (and any additional sauces you'd like - I added some garlic mayo here) on to a wholegrain wrap and enjoy!
How To Make Healthy Chicken & Salad Wraps at Home
1. To 2 tbsp natural yogurt, add 1 tsp cumin, 1 tsp turmeric, 1/2 tsp ground cinnamon, 1/4 tsp chilli power, 1 tsp ginger garlic paste, and a pinch of salt.
2. Stir until fully mixed and the yogurt is an even, yellow colour.
3. Add coriander leaves.
4. Stir.
5. Add the chicken marinate, and 1 tbsp lemon (or lime) juice, to chopped chicken breast.
6. Stir to fully coat the chicken in the marinate.
7. Cover with cling film and place in the fridge to marinate, for a minimum of 1 hour, but ideally a few hours or overnight.
8. Once your chicken is marinating, prepare your salad. You’ll need carrots, coriander, red onion, tomato, lime and chilli.
9. Begin by grating the carrot and setting aside on some kitchen roll to dry out slightly.
10. Roughly chop the red onion, tomato, chilli, coriander and tomato.
11. Add the earlier grated carrot, and mix so thoroughly combined.
12. Add the juice of one lime (or 2tbsp if you’re using bottled).
13. Add 1 tbsp honey.
14. Mix thoroughly.
15. Cover with clingfilm and place in fridge until ready to serve. 
16. Once the chicken is marinated (an hour, or overnight, depending on how much time you have), heat a large pan and add some oil. I chose to cook with fry-lite today, but use whichever oil you have to hand (vegetable or sunflower).
17. Add the chicken to the hot pan.
18. Cook the chicken on a medium heat, until cooked through.
19. Spread some of your favorite sauce onto a wrap (optional – I chose garlic mayo)
20. Once the chicken is cooked, take a wholegrain wrap and layer the chicken and carrot salad (and any additional sauces you’d like – I added some garlic mayo here) wrap and enjoy!
The wrap is perfect as lunch, dinner or made ahead for packed lunches. 