Chicken and feta wrap
|Ingredients for chicken breast marinade:|
|2||cloves of garlic, crushed|
|20 g||fresh coriander, chopped|
|1||small red chili, finely chopped|
|15 ml||vegetable oil|
|2,5 ml||of each ground coriander, paprika and cumin, dry roasted in pan
salt and freshly ground black pepper
|4||skinless chicken breasts|
- Mix the marinade ingredients in a medium-sized mixing bowl and marinate chicken breast in refrigerator for one hour.
- Heat the grill – or a cast iron griddle pan on the stove – on high heat and cook the chicken breast for approximately 10 minutes. Remove chicken from heat and diagonally slice each breast into 4 pieces.
- While the chicken is cooking make the guacamole mixture – Peel and dice 2 ripe avocadoes, some garlic and chili, 15 ml white wine vinegar and 15 ml lemon juice.
|For the wrap you will need:
|2||ripe tomatoes, chopped|
|1||red onion, thinly sliced|
|20 g||coriander, chopped|
|25 ml||lemon juice, freshly squeezed|
|25 ml||red wine vinegar|
|15 ml||olive oil|
|200 g||feta, crumbled handful of fresh rocket|
Heat the tortilla wraps in a hot pan for 20 seconds a side. Remove from heat and place some guacamole in the middle, follow with chicken breast slices, crumbled feta cheese, onion mix and rocket. Fold the wrap over and enjoy!