Spicy roast chicken wraps
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 4 Free-range chicken breasts, skin on
- 1 cup fat free Bulgarian yoghurt
- 6 cups Ripe watermelon, cubed
- 4 1/2 limes, juiced and zested
- 3 Tbsp coriander leaves
- 5 spring onions, finely sliced
- 2 fresh chillies, chopped
- sea salt and freshly ground black pepper, to taste
- 1 lemon sliced, to garnish
- 3 Tbsp olive oil, to drizzle
- 2 tsp dried chilli
- 2 Tbsp coriander seeds
- 1/2 tsp cumin seeds
- 2 tsp Chinese five spice
- 1 tsp garam masala
- 1 cup Boiling water (for stuffing mix)
- 50 g butter
- 2 tsp salt
- 500 g Self raising flour
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Cooking Instructions
- Preheat the oven to 180°C. Place the flour and salt in a bowl and rub the butter into the flour with your fingertips to incorporate evenly. Add boiling water, a little at a time, and mix with a fork to incorporate. Knead to create a smooth, soft dough.
- Separate the dough into balls and roll out thinly on a clean, floured surface. Pan-fry on each side in a dry pan over a medium to low heat until golden brown.
- Marinate the chicken breasts in the spices, olive oil and lemon juice. Arrange on a baking tray and roast for 15 to 20 minutes until cooked through. Remove from the heat and allow to rest, then slice.
- Mix the yoghurt, chilli, spring onion, coriander and lime juice. Fill the wraps with the chicken, top with the watermelon, then spoon over the dressing. Season to taste.
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