Ingredients

  • 8 soft flour tortillas

For the red wrap filling

  • 1.5 tbsp smooth peanut butter
  • 2 tsp rendang paste
  • 2 tomatoes, finely chopped
  • 2 red peppers, deseeded and cut into thin strips
  • 2 roast chicken breast fillets, skin discarded, meat shredded
  • 3 tbsp mayonnaise

For the green wrap filling

  • 2 roast chicken breast fillets, skin discarded, meat shredded
  • 50 g iceberg lettuce, shredded
  • 25 g gherkins, finely chopped
  • 1 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1 tbsp olive oil
  • Juice of half lemon
  • 1 avocado, peeled, de-stoned and cut into strips

Method

  1. 1

    Make the red wraps. Mix the peanut butter with the rendang paste in a small bowl. In a separate bowl, mix the chicken with the tomatoes, peppers and mayonnaise. Season with a little freshly ground black pepper. Spread the rendang mixture on one side of half of the tortillas then top with the chicken mixture. Roll up the wraps, cut in half and secure with a cocktail stick.

  2. 2

    Make the green wraps. In a medium bowl, toss the chicken with the lettuce, gherkins, mayonnaise, soured cream, olive oil and lemon juice. Season with a little salt and freshly ground black pepper and mix in the avocado. Spread the mixture on one side of the remaining tortillas. Roll up the wraps, cut in half and secure with a cocktail stick.

  3. 3

    Wrap in greaseproof paper and transport in an airtight container.

Nutritional Details

Each serving provides
  • Energy 1645kj 393kcal 20%
  • Fat 17.0g 24%
  • Saturates 4.1g 21%
  • Sugars 5.8g 6%
  • Salt 1.1g 18%

% of the Reference Intakes

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