This idea came about almost accidentally after I bought a bag of kale and I wanted to find a way to use it. I've had this for three days in a row for lunch so far because it's that good! It's a tasty way to eat more greens and veggies as well protein from the wrap and the chicken. Bon appetit!
Deconstructed Peri Chicken Wrap
Serves 1
Ingredients
80g of cooked chicken breast
Nando's Peri Peri sauce (Medium)
3 large handfuls of curly kale (It may look like a lot but the kale will shrink)
10 baby plum tomatoes
1 small carrot
3 tablespoons of canned sweetcorn
1 large wholewheat wrap
Method
Wash the kale and place in a large bowl. Drizzle approximately 1 tsp of lemon juice or apple cider vinegar or olive oil on top of the kale
'Massage' (Yup I mean actually massage with your hands!) the kale for 5 minutes. This sounds crazy but it will soften the kale by perforating the cell walls so you can access the nutrients. The kale will shrink considerably
Season the chicken with a dash of peri-peri sauce, salt, pepper and a sprinkle of paprika and Ceylon cinnamon.
Cut the carrot into thin strips and tomatoes into quarters.
Dissect the tortilla into sixteenths and bake for 5 minutes at 200 degrees until crispy and golden at the edges. Check on them as they burn quickly and rotate halfway during the cooking time to get an even bake.
Heat the chicken for a few minutes until warm and assemble!
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