Curried chicken wrap and zesty topping

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Warm, spicy and slightly sweet chicken mince, fresh cucumber, crunchy cos lettuce, and creamy yoghurt all nestled up in a whole-wheat wrap and finished with zesty lemon and crisp mint. Ridiculously delicious.

Serves: four

Ready in 30 minutes

Ingredients

Curried chicken mince

Curried chicken mince

2 T coconut oil

1 onion, chopped

1 leek, washed and finely sliced

1 carrot finely

1 T ground coriander

½ ground black mustard seeds

½ ground fennel/caraway seeds

2 t hot curry powder

1 t turmeric

½ t ground allspice

1 t salt

Ground black pepper

½ cup raisins

1 Granny Smith apple, peeled and grated

2 garlic cloves, crushed

4 T apricot jam

2 T tomato sauce

Zest from 1 orange

Zest and juice from 1 lemon

Drizzle olive oil

500g free range chicken mince

2 T plain yoghurt

Additional

5 whole-wheat wraps

¼ cucumber, grated

A few tablespoons plain yoghurt

2 t finely chopped fresh mint

5 large cos lettuce leaves

Zest from 1 lemon

Method

Heat the coconut oil in a large saucepan. Add the onion, leek and carrot. Sauté until softened – about five to 10 minutes.

Add the coriander, black mustard, fennel/caraway, curry powder, turmeric, allspice, salt and ground black pepper.

Fry until smell the spices. Add the raisins, grated apple, garlic, apricot jam, tomato sauce, orange zest, and the lemon zest and rind. Cook for another five minutes. Remove from the pan.

Add the olive oil to the saucepan and fry the chicken mince over a high heat, until it is cooked and slightly caramelized (brown).

Add the onion and spice mix and the yoghurt to the chicken, stir to combine.

To serve

Top each wrap with warm chicken mince, grated cucumber, yoghurt, mint, cos lettuce and lemon zest. Enjoy!

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