with Baby Leaves, Tomato and Slaw Salad
Super speedy, these Honey-Harissa Cheesy Chicken Wraps take only 15 minutes to make. Pairing honey with fiery harissa makes a tasty marinade for the chicken - pile up with Cheddar, baby gem and slaw then it's a wrap!
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Sliced Carrot and Cabbage Mix
120 grams
Plain Taco Tortillas
3.996 unit(s)
Mature Cheddar Cheese
30 grams
Medium Tomato
1 unit(s)
Harissa Paste
50 grams
Baby Leaf Mix
50 grams
Mayonnaise
2 tbsp
Sugar
1 tsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, in a large bowl, combine the mayo, sugar and olive oil (see pantry).
- Stir the coleslaw into the dressing.
- Season with salt and pepper.
- Microwave the tortillas for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Grate the Cheddar.
- Cut the tomato into 1cm chunks.
- Once cooked, stir the harissa (add less if you'd prefer things milder) into the chicken.
- Add the baby leaves to the slaw and toss.
- Transfer the tortillas to your plates.
- Build the wraps by spooning on the slaw and topping with the harissa chicken.
- Drizzle over the honey (see pantry) and sprinkle on the tomato and cheese.
- Tightly roll the wraps up.
2953
kJ
Energy (kJ)
706
kcal
Energy (kcal)
30.4
g
Fat
6.8
g
of which saturates
58.9
g
Carbohydrate
23
g
of which sugars
6.1
g
Dietary Fibre
39.7
g
Protein
1.69
g
Salt
with Greek Style Cheese, Wild Rocket, Tomato and Slaw Salad
