Ingredients
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1 tablespoon sweet paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon cayenne pepper
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1/2 teaspoon sea salt
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1/4 teaspoon dried chilli flakes
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2 garlic cloves, crushed
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2 tablespoons finely chopped fresh coriander leaves
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2 tablespoons lime juice
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1/4 cup olive oil
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800g chicken tenderloins
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8 large Lebanese bread rounds
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150g mixed salad leaves
Coleslaw
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8 (1 bunch) radishes, trimmed, washed
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1/2 (1.2kg) green cabbage, shredded
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2 medium carrots, peeled, grated
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6 green onions, thinly sliced
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2 tablespoons finely chopped fresh coriander leaves
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1 cup mayonnaise
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2 tablespoons lime juice
Method
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1Combine paprika, cumin, pepper, salt, chilli flakes, garlic, coriander, lime juice and oil in a large ceramic baking dish. Add chicken. Stir to combine. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
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2Meanwhile, make coleslaw: Thinly slice radishes into rounds. Cut into thin strips. Combine radish, cabbage, carrot, onion and coriander in a large bowl. Combine mayonnaise and lime juice in a jug. Season with salt and pepper. Add mayonnaise mixture to cabbage mixture. Toss to combine.
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3Heat a barbecue plate or chargrill on medium heat. Cook chicken for 4 to 5 minutes each side or until cooked through. Transfer to a dish. Cover to keep warm.
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4Cook bread for 1 to 2 minutes each side or until warmed. Layer bread with coleslaw, chicken and salad leaves. Roll up to enclose filling. Serve.
Source: taste.com.au
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