Ingredients

  • 8 soft flour tortillas

For the red wrap filling

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

For the green wrap filling

  • 2 roast chicken breast fillets, skin discarded, meat shredded
  • 50g iceberg lettuce, shredded
  • 25g gherkins, finely chopped
  • 1 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • 1 avocado, peeled, destoned and cut into strips

Method

  1. 1

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

  2. 2

    Toss the chicken with the lettuce, gherkins, mayonnaise, soured cream, olive oil and lemon juice. Season 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.

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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