Barbecue Pulled Chicken Wraps

with Rocket Salad
This street-food inspired supper is best enjoyed with your hands!
646 Reviews
Cals 769 · Prot 55 · Carbs 111 · Fat 16
Family Friendly
Try Hello Chef Now
40 min
Barbecue Pulled Chicken Wraps with Rocket Salad
This street-food inspired supper is best enjoyed with your hands!
646 Reviews
Cals 769 · Prot 55 · Carbs 111 · Fat 16
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pulled chicken
Chicken breast
300 Grams
Vegetable oil
1 Tbsp
Sauce
Tomato passata
200 Grams
Honey
15 Grams
Soy sauce 9*
10 ML
Apple cider vinegar
15 ML
Smoked paprika powder
2 Grams
Garlic powder
2 Grams
Chilli flakes
2 Grams
Veggies
Red onion
1 Piece
Carrot
2 Piece
Red pepper
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
To serve
Cherry tomatoes
250 Grams
White balsamic vinegar 14*
15 ML
Dijon mustard 13*
6 Grams
Salt
0.5 Tsp
Olive oil
2 Tbsp
Wholewheat tortilla wraps 10*11*
4 Piece
Rocket
40 Grams

Allergens

*9 Soya, *14 Sulphur Dioxide, *13 Mustard, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3219 / 769
Fats (g) 16.4
of which saturated (g) 6.9
Carbohydrates (g) 111
of which sugars (g) 31.7
Fibers (g) 24.4
Proteins (g) 55.4
Salt (g) 4.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook chicken

1 Cook chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breast and fry for 2 min on both sides. Add a large splash of water. Cover and cook for 8 min or until the chicken is cooked through.
Make barbecue sauce

2 Make barbecue sauce

Meanwhile, add the tomato passata, honey, soy sauce, apple cider vinegar, smoked paprika, garlic powder, chilli flakes (spicy!), salt and pepper to a small pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for 10 min or until the sauce has thickened. Stir occasionally.
Add

3 Add

Once the chicken is cooked through, pull the chicken using 2 forks until fully shredded. Add the shredded chicken to the barbecue sauce, remove from the heat, cover, and set aside to keep warm.
Prep vegetables

4 Prep vegetables

Peel and slice the onion. Peel and grate the carrot. Slice the pepper into thin strips. Halve the cherry tomatoes.
Fry vegetables

5 Fry vegetables

Heat a drizzle of oil in a large pan over a high heat. Fry the onion and peppers for 3-5 min until crisp-tender. Season with salt and pepper. Meanwhile, heat the tortilla wraps in a microwave or preheated oven.
Serve

6 Serve

Meanwhile, in a bowl, whisk the balsamic, Dijon and salt with the olive oil. Divide the barbecue chicken and the fried vegetables between the wraps. Fold two sides of the wrap over the filling, then roll tightly from bottom to top. Cut the rolls in half diagonally. Toss the rocket, cherry tomatoes and carrots in the dressing and serve alongside.
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