Peri-Peri Chicken, Prawn & Smokey Aioli Wrap

Name: Peri-Peri Chicken, Prawn & Smokey Aioli Wrap with Chicken Salt Fries & Tomato Salad
Total time: 30m
Yield: 2
Ingredients: 2 Potato; 1 Tomato; 1 Cucumber; 330 g Chicken Thigh; 1 sachet Peri-Peri Seasoning; 190 g Peeled Prawns; 1 packet Smokey Aioli; 1 packet Mixed Salad Leaves; 1 sachet Chicken Salt; 6 Mini Flour Tortillas; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Chicken Salt Fries & Tomato Salad

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Calories

:

804 kcal

Protein

:

56.1g protein

Difficulty

:

Easy

Allergens:

Crustaceans
Eggs
Soy
Gluten
Wheat
May contain traces of allergens
Gluten
Soy
Wheat
Milk

These wraps are the ultimate comfort food, packed with tender peri-peri chicken , prawns and a fresh tomato salad. Served alongside crunchy fries seasoned with savoury chicken salt, and a generous dollop of smokey aioli, it’s a total winner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

Potato

1

Tomato

1

Cucumber

330 g

Chicken Thigh

1 sachet

Peri-Peri Seasoning

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Smokey Aioli

(Contains: Eggs, Milk, May contain traces of allergens;)

1 packet

Mixed Salad Leaves

1 sachet

Chicken Salt

(Contains: May contain traces of allergens, Soy, Gluten, Wheat;)

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)3360 kJ

Calories804 kcal

Fat32.9 g

of which saturates7.3 g

Carbohydrate67.9 g

of which sugars12.7 g

Dietary Fibre11.4 g

Protein56.1 g

Sodium2410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
Place on a lined oven tray. Drizzle with olive oil and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

Meanwhile, thinly slice tomato into rounds.
Thinly slice cucumber into half-moons.
Cut chicken thigh into 2cm chunks.
In a medium bowl, combine chicken, peri-peri seasoning and a drizzle of olive oil.

3

In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken and prawns, tossing occasionally, until browned and cooked through, 5-6 minutes.

4

In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of vinegar and olive oil. Season.

5

Microwave large wraps on a plate in 10 second bursts until warmed through.
Spread wraps with smokey aioli then fill with sala, chicken and prawns.
Fold the bottom of the wrap over the filling, then fold in the sides. Roll tightly from the bottom to form the wrap.
Heat wrap in a sandwich press for 2 minutes, until toasted and warmed through.