Nandos Inspired Chicken Wrap
With 25 minutes to spare and a few simple ingredients - you can enjoy this simple and satisfying Nando’s inspired Chicken Wrap made with Nando’s Lemon & Herb Sauce! This recipe yields 1 large wrap, or two small wraps.
Ingredients
Chicken Wrap:
- 1 Large Wholewheat Wrap (or two small wraps)
- 90 g Chicken Breast (raw weight)
- 15 g Nando’s Lemon & Herb Sauce
- Salt (to taste)
- 1 handful Lettuce
- 1/2 Tomato
- 40 g Cucumber
Sauce:
- 20 g Low-Free Plain Yoghurt
- 20 g Reduced Fat Mayo
- 5 ml Nando’s Lemon & Herb Sauce
- 1 Sachet of Sweetener (substitute with honey)
- 1/2 tsp Lemon Juice
- Salt (to taste)
Chicken Seasoning:
- 1/4 tsp Smoked Paprika
- 1/4 tsp Onion Powder
- 1/4 tsp Chicken Spice (optional)
- Salt to taste
Instructions
Chicken and Salad:
- Cut your chicken breast into really thin slices.
- Pour 15ml of the lemon and herb sauce over the chicken, and then sprinkle the paprika and onion powder over the chicken. Mix well so that all of the chicken is evenly coated in the spices and sauce.
- Set aside while you prepare the salad mixture.
- Chop the lettuce into small pieces and cut the tomato and cucumber into small cubes. Add to a bowl.
- To the same bowl add your mayo, yoghurt, sweetener, lemon juice and salt. Mix to combine everything together until all of the lettuce, tomato, and cucumber are coated. Set aside.
- To a pan on LOW heat, spray non-stick spray into the pan and place your seasoned chicken into it. Make sure that each individual piece of chicken is exposed to the pan's direct heat (space it out).
- Once you can see the chicken strips starting to turn white, flip them over.
- Fry until fully cooked through. Turn the heat off and using a spatula, move the chicken strips around the pan (while pressing down on them). This is to attach any remaining seasoning that is stuck to the pan onto the chicken.
- Remove the pan from the heat.
Assemble: (these instructions are the same if you are making 2 X smaller wraps. Repeat the steps for both wraps).
- Warm the wrap in a pan or in the microwave.
- Place it onto a plate. Place your salad filling onto the warm wrap (slightly off centred towards the bottom of the wrap). Layer the chicken on top of the salad.
- Start folding: To fold, gently lift the left and right sides of the wrap and fold them inwards. Hold them in place.
- Using your thumb, fold the bottom flap upwards to partially cover the filling.
- Slide the wrap towards you while still holding the flaps in place, and begin rolling it (you may need to fold a few of the top edges in while you roll so that they aren’t sticking out).
- Continue to roll until all of the filling is neatly tucked inside.
- Cut in half or enjoy whole!
Notes
- Slice the chicken beast very thinly because: 1. We want to cook the chicken over a very low heat, if we were to increase the heat, the seasoned chicken will burn on the outside and remain raw on inside. 2. When sliced thinly, the chicken will cook both faster and more evenly. It won’t have chunks that are still raw and bits that are cooked. The thin slices also help us to see when the chicken is ready to be flipped, because it will start to whiten the top (exposed) part of the exposed strips. If it’s not thin, we won’t be able to see this.