If you're looking for a tasty (and spicy!) easy lunch then you can't go wrong with our chilli chicken wraps. But if heat isn't your thing, we suggest you switch up the chilli jam for our milder Fireflame or Amarillo Chilli Jams.
Sticky Lemon drop Chilli Chicken Wraps
Helen Upshall
2
A great easy to make but full of flavour chicken wrap
Ingredients
FOR THE MARINADE:
- 1 lime, zest & juice
- 1 large garlic clove, finely grated
- 1 small thumb ginger, finely grated
- 20g Lemon drop Chilli Jam
- 1 tbsp rapeseed oil
- 1 tbsp runny honey
FOR THE CHICKEN:
- 1 red pepper
- 1 red onion
- 2 large, high-welfare chicken breasts, diced
TO SERVE:
- 4 wraps
- 60g sour cream & chive dip
- 80g salad leaves
- 1 avocado, sliced
Directions
Preheat the oven to 200C/180C fan/gas 6.
In a large bowl, combine the lime zest and juice, garlic, ginger and chilli jam. Add the oil and honey and whisk together until a thick marinade is created.
Roughly chop the pepper and onion and add to the marinade bowl along with the diced chicken. Stir to coat well.
Tip the chicken and vegetables into a roasting tin and place in the oven for 20 minutes until the vegetables begin to char and the chicken is cooked through.
When ready to serve, place the wraps on a clean surface and spread on a generous dollop of sour cream dip. Add the salad leaves before adding a couple of avocado slices to each wrap.
Spoon over the sticky chicken and vegetables making sure to spoon over any extra marinade in the roasting tin. Roll up the side of the wraps to enclose the ingredients and devour!
