This is a quick meal that’s perfect when you’re deciding between takeout or cooking something yourself. You can buy taco shells or make wraps yourself with this recipe. The chicken can be seasoned in different ways, but I’ve used chicken seasoning (the kind you find in grinders from Santa Maria). You can substitute the Sriracha sauce with another chili sauce if you can’t find it in the store.
Preheat the oven to 210°C. Season the chicken on both sides and bake for 20 minutes in the oven. Mix the salad greens with tomatoes, carrots, beans and chickpeas (remember to rinse all beans and chickpeas if using canned). Warm the wraps in aluminum foil or make them fresh while the chicken is in the oven if making your own. When the chicken is done, let it cool slightly before cutting it into small pieces. Mix sour cream and Sriracha or chili sauce in a bowl and use as dressing. Serve the salad, chicken and dressing separately – so everyone can build their own wrap at the table. Delicious, right?
Ingredients
- Tortilla wraps
- 300 g chicken breast
- Chicken seasoning
- Salad greens (e.g. frisée, radicchio and arugula)
- Cherry tomatoes
- 3 pcs carrots, grated
- Borlotti beans
- Chickpeas
- Black beans
- Sour cream
- Sriracha sauce
Instructions
Preheat the oven to 210°C. Season the chicken on both sides and bake for 20 minutes in the oven.
Mix the salad greens with tomatoes, carrots, beans and chickpeas (remember to rinse all beans and chickpeas if using canned).
Warm the wraps in aluminum foil or make them fresh while the chicken is in the oven if making your own.
When the chicken is done, let it cool slightly before cutting it into small pieces.
Mix sour cream and Sriracha or chili sauce in a bowl and use as dressing.
Serve the salad, chicken and dressing separately – so everyone can build their own wrap at the table.
Notes
You can substitute the Sriracha sauce with another chili sauce if you can't find it in the store.
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