with Baby Gem 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 Thigh
240 grams
Baby Gem Lettuce
1 unit(s)
Mayonnaise
64 grams
Sliced Carrot and Cabbage Mix
120 grams
Plain Taco Tortillas
3.996 unit(s)
Mature Cheddar Cheese
30 grams
Harissa Paste
50 grams
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, trim the baby gem, halve lengthways, then thinly slice.
- In a large bowl, combine the mayo, sugar and olive oil (see pantry).
- Stir the coleslaw mix 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.
- Once cooked, stir the harissa (add less if you'd prefer things milder) into the chicken.
- Add the baby gem 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 cheese.
- Tightly roll the wraps up.
Enjoy!
3114
kJ
Energy (kJ)
744
kcal
Energy (kcal)
40.1
g
Fat
9.8
g
of which saturates
59.5
g
Carbohydrate
23.2
g
of which sugars
5.6
g
Dietary Fibre
39.1
g
Protein
2.19
g
Salt
with Greek Style Cheese, Wild Rocket, Tomato and Slaw Salad
