Crumbed Chicken Salad Wraps
with Garlic Aioli
Calories
:
350 kcalProtein
:
8.1g proteinTotal
:
10 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Eggs
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1
Tomato
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
Crumbed Chicken Breast Strips
(Contains: Gluten; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Calories350 kcal
Energy (kJ)1470 kJ
Fat16.9 g
of which saturates4.4 g
Carbohydrate37.9 g
of which sugars4.1 g
Dietary Fibre6.9 g
Protein8.1 g
Sodium629 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook crumbed chicken breast strips until golden and cooked through, 3-4 mins each side. Season with salt and pepper, slice and set aside.
2
• While chicken is cooking, thinly slice tomato into half-moons. Roughly chop baby spinach leaves.
3
• Spread garlic aioli over mini flour tortillas. Top with tomato, chicken and spinach. Roll into wraps, then wrap in foil or plastic wrap. Refrigerate until ready to serve.
