Affordable and with a selection of variations that are limited only by the size of one’s own imagination, this dynamic meal can become a regular on my lunch circuit. So play around with it, try a Chilli & Chocolate affair or whatever tickles you’re fancy. I’m pretty sure you agree that these little beauties were never hit with the ugly stick and as a general rule of thumb, if it looks good it generally tastes good. So, let’s get rolling.
Preparation Time: 15 mins
Cooking Time: 15 mins
Difficulty Factor: 2 / 10
Messiness Factor: 2 / 10
Taste Factor: 8/ 10
Visual Appeal Factor: 8 /10
Cost Factor: 2 /10
Sun dried Tomatoes
Yogurt Dressing / Mayonnaise
The first thing you are going to want to do is add a little olive oil into a pan, and then brown the chicken which has been cut into small strips. Add the mushrooms and a some sun dried tomatoes that have been sliced into small pieces. These suckers can be very overwhelming, so the use of discretion is scratched up to your personal preference. Add some balsamic vinegar and simmer until cooked, taking care not to over-cook the chicken.
While the chicken is cooking, chop up the Coleslaw and Lettuce leaves and place on the wraps. There are two ways I like to fold my wraps and this is dictated by where I place the filling on the open wrap. (See diagram below, where shaded areas are for the filling placement).
Slice up pepper dews, olives and rocket then place on top of the salad mix. Add the chicken to this, cover with cheese and yogurt dressing or mayonnaise. Wrap them up, pour yourself a drink and serve. They are equally divine served hot or cold.
- Amakhowe mushrooms – a local gem delight! (pinkpoppadom.wordpress.com)