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Spicy chicken wraps

  • 0:40 Prep
  • 0:20 Cook
  • 8 Servings


  • 1 tablespoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried chilli flakes
  • 2 garlic cloves, crushed
  • 2 tablespoons finely chopped fresh coriander leaves
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • 800g chicken tenderloins
  • 8 large Lebanese bread rounds
  • 150g mixed salad leaves


  • 8 (1 bunch) radishes, trimmed, washed
  • 1/2 (1.2kg) green cabbage, shredded
  • 2 medium carrots, peeled, grated
  • 6 green onions, thinly sliced
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 cup mayonnaise
  • 2 tablespoons lime juice


  • 1
    Combine 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.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Cook 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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