Recipes

F&N Grilled Chicken Wrap

This dish was created exclusively for fresh & naked and it is lovely served just off the griddle or alternatively wrap it in greaseproof and take it in a packed lunch or for a picnic. If you don’t have a griddle pan then use a non stick frying pan with no oil.

  • serves: 2

ingredients

1 large skinless free range chicken breast sliced lengthways
1 red pepper finely sliced

Marinade
2 tablespoons olive oil
1 clove garlic sliced
2 tablespoons lemon juice
1 teaspoon Fresh thyme leaves or ½ teaspoon dried oregano
2 flour tortillas
2 large tablespoons greek yoghurt
1 bag fresh & naked BIG Mix Little Leaves washed and dried

method

  1. Place the chicken and marinade in a non metallic bowl, cover, chill, and leave to marinate for ½ hour  or preferably overnight.
  2. Preheat a cast iron griddle pan and remove the chicken from the marinade and cook for 5-6 minutes turning regularly, until firm to the touch and lightly seared. Use the marinade during the cooking time to baste the meat.
  3. Place the tortillas on a flat surface and spread  the yoghurt in the centre of the tortilla leaving a 3 cm space at the edge.
  4. Pile the salad on top of the yoghurt and then divide the chicken and pepper mixture between the tortillas. Keep the chicken mixture in a central line across the middle of the tortilla.
  5. Turn 2 side edges of tortilla toward the centre of the tortilla and then roll up like a spring roll working from the bottom edge and keeping the side edges neatly tucked in.
  6. Transfer to the hot griddle pan and cook for a few minutes on each side. Press down gently with a spatula to give the tortilla nice score lines.
  7. Remove from the heat and serve immediately, or allow to cool and then wrap in greaseproof paper.
  8. Keep chilled until required and eat within 24 hours.
Grilled chicken wrap using our unwashed baby salad leaves