Wrap with Coconut Infused Chicken, Chickpeas & Mixed Veg

I love Saturdays. These days I force myself to overlook the brevity of the weekend and immerse myself wholeheartedly in the blessing of having two days off work to keep house, play with recipes, read books, watch period drama and indulge in siestas. I find that I approach Monday with a satisfied sigh when I spend my weekend in this mindset.

Speaking of recipes, I recently tinkered with a friend’s recipe, and the result was the most amazing and satisfying salad – delicious for Saturday lunch wraps & weekday sandwiches. Hey, the kids could see the chickpeas peeking out at them from the wraps but they demolished their lunches and proudly displayed their empty plates like trophies! So yes, they were that good, and yes, I think you’ll get addicted.

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I rarely count calories on the weekend, I simply ‘try’ to eat modest portions, attempt to limit sweets and incorporate lots of fresh veg and fruits in my meals. In other words, I have not tracked the calories in this recipe – BUT it’s good for you. That said, my mum side loves that this recipe is full of protein and fiber and is a nicely balanced meal. It’s also easy to fix in a hurry and vary as you see fit. Depending on the number of people in your family, you might have leftovers – perfect for school lunch sandwiches.

What You Need

For the wrap
Packet of wholegrain wraps
1 cup kale sliced
1 baby fennel bulb sliced
1/2 cup canned chickpeas (drained & rinsed)
1/2 cup canned sweetcorn (drained & rinsed)
2 medium lebanese cucumbers halved & sliced
1 cup cherry tomatoes halved
1 pear quartered & sliced
1 carrot grated
Handful sunflower seeds
pinch salt & cracked black pepper
4 tbsp tomato chutney/relish
1/4 cup Parmesan cheese (grated)

For the chicken
1 clove garlic crushed
3cm piece ginger grated
2 tsp olive oil
2 tbsp coconut milk
500g chicken breast diced
Salt & pepper to taste
(I also added 2 tsp of chicken stock powder)

For the dressing
4 tbsp garlic aioli
2 tsp extra virgin olive oil
1/2 medium lemon (juiced)

Let’s Cook

  1. Heat up the oil in a non-stick pan over medium-high heat
  2. Saute the garlic and ginger until fragrant
  3. Add chicken & stir fry for 5 minutes
  4. Add coconut milk + salt & pepper & keep stirring till chicken is cooked
  5. Remove pan from heat and set aside to cool.
  6. Prepare your wrap fillings as per list above
  7. Mix the dressing ingredients in a small bowl or dressing jar
  8. Warm up each wrap on a sandwich press or microwave
  9. Spread approx 1 tsp of tomato relish/chutney
  10. Top with prepared salad vegetables (fennel, chickpeas, corn, etc)
  11. Top with the chicken
  12. Sprinkle with cheese & sunflower seeds + salt/pepper
  13. Drizzle some dressing on top
  14. Roll up your wrap & toast (I still need lessons on the art of rolling up wraps. My husband believes I will achieve success with my sushi roller)

 

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