Wraps with butter chicken, slaw, spicy chickpeas and coconut yoghurt 69
Serves 4
EASY
Preparation: 20 minutes
Cooking: 10 minutes
For the butter chicken strips: Woolworths free-range mini chicken breast fillets 400 g olive oil 4T
Woolworths butter chicken spice 2t Woolworths full-cream plain yoghurt ½ cup lemon ½, juiced
For the spicy chickpeas: chickpeas 1 x 400 g can, drained and rinsed green chilli 1, chopped
Woolworths butter chicken spice 1t lemon ½, juiced
olive oil 2T sea salt and freshly ground black pepper, to taste
For the coconut yoghurt, mix: desiccated coconut 25 g, toasted Woolworths full-cream plain yoghurt 1 cup garlic ½ clove, grated lemon or lime 1, zested and juiced red chilli 1, chopped
For the slaw, mix:
Brussels sprouts 8–10, finely sliced lemon ½, juiced olive oil 1T maple syrup 1 T (optional) sea salt and freshly ground black pepper, to taste
Woolworths rotis 4, toasted, for serving pickled red onions, for serving sliced cucumber, for serving fresh coriander, for serving
1 To make the butter chicken strips, toss the chicken in 1 T olive oil, the butter chicken spice, yoghurt and lemon, then pan-fry in batches for 3 minutes on each side until cooked through. Set aside in the pan. 2 To make the smashed chickpeas, combine all the ingredients and mash roughly using a potato masher. Adjust the seasoning. 3 To assemble, cut a slit from the centre of each roti to the edge, then fill each quarter of the roti with one of the components. Add the pickled onions, cucumber and coriander, then fold up. WINE: Woolworths Neil Ellis Chardonnay