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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 minServes 4Nutri-Score C€€
from @recipe_road8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken mini filletsMeat600 g
  • Italian style herbs (for the chicken (1 tsp))Spices1 piece
  • smoked paprika (for the chicken (1 tsp))Spices1 piece
  • garlic granules (for the chicken (1/2 tsp))Spices1 piece
  • salt (to taste)Spices1 piece
  • black pepper (to taste)Spices1 piece
  • extra virgin olive oil (for the chicken (1/2 tbsp))Pantry15 ml
  • red onion (chopped)Produce1 piece
  • green bell pepper (half, chopped)Produce1 piece
  • tomatoes (chopped)Produce2 pieces
  • garlic cloves (chopped)Produce3 pieces
  • chilli pestoPantry45 g
  • tomato puree (1 tbsp)Pantry15 ml
  • waterOther120 ml
  • smoked paprika (for the sauce (1 1/2 tsp))Spices1 piece
  • Italian style herbs (for the sauce (1 1/2 tsp))Spices1 piece
  • onion granules (1/2 tsp)Spices1 piece
  • garlic granules (for the sauce (1/2 tsp))Spices1 piece
  • salt (to taste)Spices1 piece
  • black pepper (to taste)Spices1 piece
  • extra virgin olive oil (for the sauce (1/2 tbsp))Pantry15 ml
  • large white wrapsBakery4 pieces
  • cheddar cheese slicesDairy4 pieces
  • iceberg lettuce (chopped)Produce80 g
  • lighter mayonnaise (2 tbsp)Pantry30 ml
  • sriracha sauce (1 tbsp)Pantry15 ml
  • dried chives (1 tsp)Spices1 piece
  • smoked paprika (for the sauce mix (1 tsp))Spices1 piece

per serving

Nutrition

489kcal

Carbs
33 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season the chicken

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

  2. Cook the chicken

    • Fry the chicken in a hot pan until golden and cooked through, then set aside.
    Step 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.
    Step 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.
    Step 4

  5. Return the chicken

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

  6. Mix the sriracha mayo

    • Combine the lighter mayonnaise, sriracha, dried chives and smoked paprika in a bowl.
    Step 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.
    Step 7
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