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 |
| 100ml | plain yoghurt |
| 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 |
Method:
- 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:
|
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| 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 | |
| 4 | tortilla wraps | |
| 200 g | feta, crumbled handful of fresh rocket | |
Method:
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!
