Tasty Turkish Chicken Wraps

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs red onion
• 6pcs flour tortillas
• 10g Turkish seasoning
• 300g chicken tenderloins
• 5ml red wine vinegar
• 3ml sugar
• 30ml mayonnaise
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced (see Make it yours). Thinly slice half the cucumber, then coarsely grate the remaining cucumber. Cut the tomato into thin wedges. Thinly slice the onion with a sharp knife or mandoline.
2. Step 2 — Make pickled onion
   Combine 1 tsp red wine vinegar and ½ tsp sugar in a large bowl. Add the onion, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Meanwhile, put the grated cucumber, ½ tsp Turkish seasoning and 2 tbs mayonnaise in a bowl and stir to combine. Taste, then season with salt and pepper.
4. Step 4 — Cook chicken
   Put the chicken and 1 tbs olive oil in a bowl, season with salt and pepper and toss to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove the pan from the heat. Add the remaining Turkish seasoning and 1 tbs water to the chicken and turn to coat.
5. Step 5 — Serve up
   Divide the tortillas among plates. Spread with the mayo mixture, then fill with the chicken, tomato, drained pickled onion and sliced cucumber. Roll up to enclose the filling and enjoy!
6. Step 6 — Make it yours
   Don't feel like turning on the oven? Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Or, try pan-frying them – it takes a bit longer, but gives them a deliciously crispy edge. Pan-fry the tortillas, one at a time, for 1 min each side or until golden and charred.

Allergens

Sulfit, Eier, Gluten, Wheat