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Smoky Chicken Wraps with Chilli Pesto and Sriracha Mayo
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Smoky Chicken Wraps with Chilli Pesto and Sriracha Mayo

40 minPara 4Nutri-Score C€€
de @recipe_road8 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • chicken mini filletsCarne600 g
  • Italian style herbs (for the chicken (1 tsp))Especias1 pieza
  • smoked paprika (for the chicken (1 tsp))Especias1 pieza
  • garlic granules (for the chicken (1/2 tsp))Especias1 pieza
  • salt (to taste)Especias1 pieza
  • black pepper (to taste)Especias1 pieza
  • extra virgin olive oil (for the chicken (1/2 tbsp))Despensa15 ml
  • red onion (chopped)Frutas y verduras1 pieza
  • green bell pepper (half, chopped)Frutas y verduras1 pieza
  • tomatoes (chopped)Frutas y verduras2 piezas
  • garlic cloves (chopped)Frutas y verduras3 piezas
  • chilli pestoDespensa45 g
  • tomato puree (1 tbsp)Despensa15 ml
  • waterOtro120 ml
  • smoked paprika (for the sauce (1 1/2 tsp))Especias1 pieza
  • Italian style herbs (for the sauce (1 1/2 tsp))Especias1 pieza
  • onion granules (1/2 tsp)Especias1 pieza
  • garlic granules (for the sauce (1/2 tsp))Especias1 pieza
  • salt (to taste)Especias1 pieza
  • black pepper (to taste)Especias1 pieza
  • extra virgin olive oil (for the sauce (1/2 tbsp))Despensa15 ml
  • large white wrapsPanadería4 piezas
  • cheddar cheese slicesLácteos4 piezas
  • iceberg lettuce (chopped)Frutas y verduras80 g
  • lighter mayonnaise (2 tbsp)Despensa30 ml
  • sriracha sauce (1 tbsp)Despensa15 ml
  • dried chives (1 tsp)Especias1 pieza
  • smoked paprika (for the sauce mix (1 tsp))Especias1 pieza

por ración

Nutrición

489kcal

Carbohidratos
33 g
Proteínas
36 g
Grasas
24 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Bol

paso a paso

Preparación

  1. Season the chicken

    • Coat the chicken mini fillets with the olive oil, Italian herbs, smoked paprika, garlic granules, salt and pepper.
    Paso 1

  2. Cook the chicken

    • Fry the chicken in a hot pan until golden and cooked through, then set aside.
    Paso 2

  3. Soften the vegetables

    • In the same pan, heat the olive oil and fry the red onion, green bell pepper and garlic until softened.
    • Add the chopped tomatoes and cook down briefly.
    Paso 3

  4. Build the sauce

    • Stir in the chilli pesto, tomato puree, smoked paprika, Italian herbs, onion granules, garlic granules, salt and pepper.
    • Pour in the water and simmer until thickened.
    Paso 4

  5. Return the chicken

    • Slice the cooked chicken and stir it back into the sauce until well coated.
    Paso 5

  6. Mix the sriracha mayo

    • Combine the lighter mayonnaise, sriracha, dried chives and smoked paprika in a bowl.
    Paso 6

  7. Assemble the wraps

    • Lay a cheddar slice on each wrap and top with the chicken mixture and chopped iceberg lettuce.
    • Drizzle with the sriracha mayo, roll up tightly and serve.
    Paso 7
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