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
480 grams
Mayonnaise
64 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
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. Top with the harissa chicken.
- Drizzle over the honey (see pantry). Sprinkle on the tomato and cheese.
- Tightly roll the wraps up.
Enjoy!
3509
kJ
Energy (kJ)
839
kcal
Energy (kcal)
31.2
g
Fat
7.3
g
of which saturates
60.8
g
Carbohydrate
23.7
g
of which sugars
6.2
g
Dietary Fibre
68.7
g
Protein
2.2
g
Salt
with Greek Style Cheese, Wild Rocket, Tomato and Slaw Salad
